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


• 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.

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.

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

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