COASTAL CAROLINA SHRIMP AND CHEDDAR GRIT CAKES

One of the most gracious ladies I have had the pleasure to meet on my travels is award-winning cookbook author Nathalie Dupree. While I was visiting Charleston, South Carolina, Miss Nathalie taught me all about the regional classic Low Country dish shrimp and grits. Nathalie is a great hostess and inspired this dish. It’s wonderful for sharing with guests in that casual coastal Carolina way.

Makes 4 to 6 servings

GRIT CAKES

OLIVE OIL, FOR THE BAKING DISH AND FOR BRUSHING

3½ CUPS MILK

2 GARLIC CLOVES, MINCED

1 CUP QUICK-COOKING GRITS

½ CUP GRATED SMOKED CHEDDAR CHEESE

½ TEASPOON SALT

¼ TEASPOON FRESHLY GROUND BLACK PEPPER

2 TABLESPOONS CHOPPED FRESH PARSLEY

SHRIMP

5 SLICES THICK-CUT BACON, CUT INTO SMALL PIECES

¼ CUP MINCED SHALLOTS

½ CUP HEAVY (WHIPPING) CREAM

ONE 10-OUNCE PACKAGE FROZEN CREAM CORN, THAWED

1 TEASPOON CREOLE-STYLE SEASONING, SUCH AS ZATARAIN’S

1 TABLESPOON FRESH THYME LEAVES

1 POUND LARGE (16/20 COUNT) SHRIMP, SHELLED AND DEVEINED, TAIL ON

2 GARLIC CLOVES, MINCED

SALT AND FRESHLY GROUND BLACK PEPPER

1. Make the grit cakes: Oil a 9-inch square glass baking dish.

2. Combine the milk and garlic in a medium saucepan and bring to a simmer over medium heat. Slowly whisk in the grits and cook, whisking, until very thick, about 5 minutes. Remove from the heat and whisk in the Cheddar until melted. Add the salt, pepper, and parsley. Pour into the dish and press plastic wrap directly onto the surface of the grits. Refrigerate the grits until firm, about 30 minutes.

3. Preheat the broiler to high. Unmold the grits onto a cutting board and cut them into 9 squares. Lay the squares on a baking sheet, brush them with olive oil, and broil until golden brown and warmed through, 2 to 3 minutes per side. Keep them warm.

4. Meanwhile, make the shrimp: Cook the bacon until crispy in a large skillet over medium heat. Scoop out the bacon bits and set them on a paper towel to drain. Pour most of the drippings off but leave 2 tablespoons in the pan. Add the shallots and remaining garlic and cook, stirring, until translucent, about 2 minutes. Add the bacon, cream, cream corn, Creole seasoning, and thyme and stir. Add the shrimp and cook until opaque and cooked through, about 8 minutes. Season with salt and pepper to taste. Serve the shrimp and sauce on top of the grit cakes.

SOUTHERN SIMPLE: When you’re purchasing fresh shrimp, Nathalie Dupree advises to look for a slightly red cast to the legs.

SOUTHERN SIMPLE: This recipe is great for entertaining. Make the grit cakes but hold off on broiling them, and prepare the topping up to the point when the shrimp are added. When your guests arrive, you’ll just need to broil the grit cakes and add the shrimp to the reheated sauce and cook for 8 minutes. The guests will appreciate the culinary show, and you’ll have time to actually visit with your company.