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.