Sunday, 5 August 2012

ROTW 29 and 30: Shrimp with Grit Cakes and Raspberry Custard

So I totally dropped the ball on this one.

Truth of the matter is, I still enjoy cooking these new recipes - I just get a lot less joy out of taking the time and effort to post them.  I'm not sure how much longer I am going to be able to do make myself sit down and write these up.

Two weeks ago I made the raspberry custard, and last Tuesday we had the shrimp with grit cakes.  Since I didn't get around to writing up the custard, I'll present the shrimp first as if it were at one meal.  Here you go:

Pan Seared Shrimp with Grit Cakes

1/2 lb uncooked med-large shrimp, cleaned and peeled
1/4 lb cured bacon
2 cloves garlic
1 1/2 tbsp Cajun seasoning
3/4 cup diced tomato
1/2 cup frozen peas
1tbsp olive oil

2 cups cooked grits, cooled flat at 2" thickness
3 tbsp salted butter

Combine the cleaned shrimp and the Cajun seasoning - refrigerate and marinate for 30 minutes.

Cut the cooled grits into bars roughly 2x3" in size.  In a non-stick skillet, heat the butter over medium-high heat.  Add the grit cakes and sear until crispy and golden brown - be careful, as the grist will spit!!  Spatter screen highly recommended.  When the grits are finished, place them in the over to keep warm.

In the same saucepan, cook the bacon over medium-low heat, allowing the fat to render.  Drain off the excess fat and leave the bacon in the pan, adding the garlic and shrimp and raising the heat to high.  Cook for 1 minute, then add the frozen peas.  Continue to cook and additional 2 to 3 minutes, until the shrimp are pink and opaque.  Stir in the diced tomatoes.

Plate the grit cakes and spoon the shrimp over top.  Enjoy!

Raspberry Custard, adapted from this recipe at

This one... I didn't love it.  But maybe that's just me, so here it is regardless.

1 1/3 cups of raspberries
2 large eggs
1/4 cup raw sugar
1/4 cup unbleached all-purpose flour, sifted
pinch of salt
1/2 cup fat free milk
1 tsp vanilla extract
powdered sugar for dusting
baking spray

Preheat the oven to 350°. Lightly spray 4 5-oz ramekins with baking spray and dust with a little flour. Toss in the cherries.

Whisk the eggs, sugar, salt, and flour together until smooth.

Add the milk and vanilla extract. Whisk until smooth. Pour into the baking dish.

Bake for 25-28 minutes or until lightly browned and a toothpick inserted into the center comes out clean. When you pull it put of the oven it will wiggle and puff up and will deflate while cooling. Cool on a wire rack.

When cool, dust with powdered sugar and serve.

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