Herbed Shrimp on Grits Cakes


A refined version of shrimp and grits for a special savory for your tea tray.

Herbed Shrimp on Grits Cakes
Yield: approximately 26 grits cakes
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  1. 3 cups quick-cooking grits
  2. ¼ cup butter
  3. 1 cup shredded Gruyère cheese
  4. 2 pounds (16- to 18-count) fresh shrimp, tails on, deveined
  5. ¼ cup olive oil
  6. 1 tablespoon chopped fresh dill
  7. 1 tablespoon chopped fresh parsley
  8. 1 tablespoon chopped fresh chives
  9. 1 teaspoon salt
  10. 1 teaspoon pepper
  11. Garnish: microgreens
  1. Cook grits according to package directions; stir in the butter and Gruyère. Pour the mixture onto a jelly-roll pan, cover with plastic wrap, and refrigerate for 2 hours, or until set. Using a 2-inch fluted round cutter, cut rounds from grits; set aside.
  2. In a medium bowl, combine the shrimp, olive oil, dill, parsley, chives, salt, and pepper; toss to coat well.
  3. Heat a sauté pan over medium-high heat. Add shrimp, and cook until pink; remove from heat. Top each grits cake with 1 shrimp. Garnish with microgreens, if desired. Serve immediately.
TeaTime Magazine https://www.teatimemagazine.com/

  From TeaTime May/June 2009

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