Shrimp Creole over Country Fried Grits Cakes

Published 9:42 am Thursday, May 22, 2014

Shrimp Creole

1 pound shrimp peeled, chopped and steamed

1 small onion, chopped

1 medium bell pepper, chopped

1 tablespoon garlic, finely minced

1 small can Rotel tomatoes

1/2 pound Velveeta cheese

1 stick butter

3 tablespoons flour

1 tablespoon hot sauce

Seasons to taste

Saute onion, bell pepper and garlic in butter. Sprinkle flour and cook for 5 minutes, creating a blonde roux. Add Rotel tomatoes, cheese and hot sauce. Season to taste. Add shrimp and cook for 10 minutes.

Fried Grits

3/4 cup sharp cheddar cheese, shredded

Grits cooked according to directions

2 eggs

1/2 cup milk

2 cups Panko bread crumbs

1 stick butter

Prepare grits. Stir in sharp cheddar cheese. Place grits in 9×12-inch Pyrex dish. Chill in refrigerator overnight. Prepare 2 eggs, slightly beaten with salt and pepper to taste. Cut grits into 4-inch circles and batter with egg mixture. Pat Panko bread crumbs around each patty. Fry in butter until golden. Top each fried grits cake with Shrimp Creole. Serve hot.

Charlene Kern, New Iberia,

2012 Cajun / Creole Cookbook