Shrimp and Grits Cakes with Sweet Tomato Relish

By mirelsonp

Note: If microgreens aren't available, you can substitute fresh herbs, baby lettuced, or pea tendrils.

Ingredients

• For the grits:
• 3 (14-oz) cans chicken broth
• 1 1/3 cups quick-cooking grits
• 1 (5-oz) package shredded Parmesan cheese
• 1/2 tsp salt
• 2 Tbsp butter, melted
• For the Shrimp Cakes:
• 1/2 cup plus 2 Tbsp butter, divided
• 1/2 cup minced red bell pepper
• 1/2 cup minced celery
• 1/3 cup minced green onion
• 1 pound peeled and deveined medium fresh shrimp, finely chopped
• 2 large eggs, lightly beaten
• 3 Tbsp mayonnaise
• 1 Tbsp Dijon mustard
• 1 tsp Carribean jerk seasoning
• 1 1/2 cups crushed saltine crackers (about 1 sleeve)
• For the Sweet Tomato Relish (makes about 1 1/2 cups):
• 1 cup orange juice
• 1/4 cup apple cider vinegar
• 2 Tbsp firmly packed brown sugar
• 1/4 tsp salt
• 1/4 tsp ground chipotle pepper
• 2 cups peeled, seeded, and chopped tomato (about 4 large tomatoes)
• 1/2 cup minced red onion

Details

Servings 6

Preparation

Step 1

For Grits:
1. Spray a 13x9-inch baking pan with nonstick cooking spray; set aside.

2. In a large saucepan, bring chicken broth to a boil over medium-high heat. Stir in grits, and return mixture to a boil. cover, reduce heat, and simmer for 5 minutes, or until grits are thickened, stirring occasionally. Stir in cheese and salt. Spoon grits into prepared baking pan. Let cool slightly. cover, and chill for at least 2 hours, or until firm. Unmold grits onto a large cutting board. Cut grits, using a 3 1/2-inch round cutter.

3. Preheat oven to 400 degrees F.

4. Brish a rimmed baking sheet with melted butter. Place grits cakes on pan. Bake for 12 minutes, or until bottoms of grits cakes are slightly browned. Turn grits cakes, and bake for 12 minutes longer. top grits cakes with Shrimp Cakes. Serve with Sweet Tomato Relish. Garnish with microgreens. Serve immediately.

For shrimp cakes:
1. In a large skillet, melt 2 tablespoons butter over medium heat. Add bell pepper, celery, and onion; cook for 5 to 6 minutes, or until vegetables are tender. Remove from heat, and let cool for 10 minutes.

2. In a medium bowl, combine shrimp, eggs, mayonnaise, mustard, and jerk seasoning. add bell pepper mixture, stirring to combine. Add crackers, stirring just until moistened. Shape mixture into 6 (3 1/2-inch) patties.

3. In the same skillet melt 1/4 cup butter over medium-high heat. Add 3 shrimp patties, and cook for 5 to 6 minutes, per side, or until golden brown. Repeat procedure with remaining 1/4 cup butter and remaining 3 shrimp patties.

For sweet tomato relish:
1. In a medium saucepan, combine orange juice, vinegar, brown sugar, salt, and chipotle pepper. Bring to a boil over medium-high heat. Reduce heat, and simmer for 10 to 15 minutes, or until mixture is reduced to 1/2 cup. Add tomato and onoin; simmer for 15 minutes, or until mixture is very thick. Let cool. Store, covered in refrigerator.