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Shrimp & Grit Cakes (Kentucky Bourbon Butter Sauce)
Shrimp & Grit Cakes (Kentucky Bourbon Butter Sauce)

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We hope you got insight from reading it, now let’s go back to shrimp & grit cakes (kentucky bourbon butter sauce) recipe. To cook shrimp & grit cakes (kentucky bourbon butter sauce) you need 20 ingredients and 10 steps. Here is how you achieve that.

The ingredients needed to cook Shrimp & Grit Cakes (Kentucky Bourbon Butter Sauce):
  1. You need 1 lb. shrimp, cleaned and deveined
  2. Take Grits:
  3. Use 2 cups vegetable stock
  4. Use Dash salt and pepper
  5. You need 1/2 cup grits
  6. Prepare 1 Tbs. butter
  7. You need 1 cup shredded cheese
  8. You need Sauce:
  9. Take 2 Tbs. olive oil
  10. You need 1/2 cup bell pepper, finely chopped
  11. Get 1/3 cup shallots, finely chopped
  12. Provide 1/2 cup ground sausage (mild or medium hot)
  13. Use 2 Tbs. butter
  14. Prepare 1 Tbs. garlic (minced)
  15. Take 1/2 Tsp. red pepper flakes (optional)
  16. Get 1/4 cup light cream
  17. Take 1/2 Tsp. paprika
  18. Provide 1/2 Tsp. dried thyme
  19. You need 1/4 cup scallions, chopped
  20. Use 1 Tbs. Kentucky Bourbon
Instructions to make Shrimp & Grit Cakes (Kentucky Bourbon Butter Sauce):
  1. Prep and clean the shrimp. Season with Cajun seasoning and paprika. Set aside in refrigerator.
  2. For the grit cakes: - Prepare the grits according to the package instructions. Use stock instead of water. Stir the grits every 4-5 minutes while cooking.
  3. Remove from heat and stir in butter and cheese. Pour the grits into a pie plate and chill in the refrigerator for at least an hour.
  4. Use a ring mold (or ramekin), cut out small cakes from the plate. Flour the cakes and pan fry them until lightly browned. Remove from pan and keep them warmed in the oven.
  5. For the sauce: - Using a large sauté pan, heat the olive oil over medium heat. Sauté the bell pepper for 3-4 minutes and then add the shallots and sauté for another 2 minutes.
  6. Add the ground sausage. Brown the meat while breaking it up into smaller pieces. Stir the vegetables and meat together. Place them to one side of the pan.
  7. Add the butter, shrimp, garlic, and pepper flakes and sauté until the shrimp begins to just turn pink.
  8. Mix together the full pan and add the cream. Season with paprika and thyme and gently stir in the scallions.
  9. Heat the cream until it slightly thickens. Add the bourbon, stir, and heat for one more minute.
  10. Plate the grit cake and spoon the shrimp sauce over the cake and garnish with a green onion. Enjoy.

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