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Reprinted from The Edge 2004.2005
Photo by Steve Alterman
Shrimp & Grits Cakes

SERVES FOUR — SIX

• 1 cup white hominy, rinsed and drained
• 2 cups vegetable or chicken stock
• ½ cup half and half
• 1 cup habanero cheddar cheese (or pepper jack)
• ¼ cup scallions, chopped
• fresh lemon thyme
• olive oil
• 1 cup corn flake crumbs

Prepare hominy as in Shrimp & Grits with Barbecue Vinaigrette recipe, stirring in half and half when mixture is thickened. Add 1 cup grated habanero cheddar cheese, chopped scallions and 1 teaspoon minced fresh lemon thyme. Stir over low heat until cheese is melted and season to taste.

Heat 2 tablespoons olive oil in cast iron pan. Make a ball of about ¼ cup grits mixture at a time, roll in corn flake crumbs and flatten slightly. Brown over medium heat in batches, turning once. Keep warm until all are done.

Shrimp:
We used fresh, large Carolina shrimp, shelled, skewered and grilled with just a sprinkling of kosher salt & pepper. Always cook shrimp until just done; overcooking makes them tough and causes shrinkage. Figure at least six large shrimp per person.

Assembly:
Pierce 2 to 3 shrimp with a stalk of lemon thyme and insert into top of grits cakes.




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