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This recipe was featured in Gulf Shrimp.
James Feldman | Bandera EC
This classic combination gets a boost from the beer sauce. “Meant for breakfast, but good all day,” Feldman says.
2 cups chicken broth
2 cups milk
1 teaspoon salt
1 cup stone-ground grits
Vegetable oil, for frying
1/2 cup flour
4 tablespoons (1/2 stick) butter
2 teaspoons minced garlic
1 teaspoon oregano
1 teaspoon crushed red pepper
1 teaspoon black pepper
1/2 teaspoon salt
4 ounces beer
2 tablespoons (1/4 stick) butter
1 teaspoon lemon juice
1 pound jumbo Gulf shrimp, peeled and deveined
1. Grit Cakes: Bring broth, milk and salt to a boil. Add grits and cook over medium heat about 20 minutes, stirring constantly. Pour into an 8-by-8-inch or similar size baking pan, so grits are about 1 inch thick. Let cool on counter or in refrigerator for quicker use. Once cool, cut into 4 equal squares.
2. Heat 1/2 inch of oil in a skillet over medium-high heat. Coat the squares with flour, then fry in skillet about 2 minutes per side, until edges are golden brown.
3. Sauce: Melt butter in a skillet over medium heat. Stir in garlic and all spices, then add beer and reduce heat to low. Let simmer 5–10 minutes, stirring occasionally.
4. Shrimp: Melt butter in skillet over medium heat. Add lemon juice and shrimp, cooking shrimp about 2 minutes per side.
5. When ready to serve, put 1 grit cake on a plate, top with 1/4 of the shrimp and pour 1/4 of the sauce over grit cake and shrimp. Serve warm.