Blue Ribbon Winning Stuffed Shrimp and Grits

Stuffed Grits and Shrimp

Grits:
2 c water
3/4 c quick 5 min grits
1 c milk
1/2 cup cheese
3 tlb butter
season to taste (garlic powder, onion powder, salt, pepper)(I also add a dash of liquid smoke to the water)

Stuffing:
1/2 c chopped shrimp (cooked)
1/4 c crab meat (cooked)
1 tsp sriracha or hot sauce
1 tsp mayo
1 c cheese

Shrimp Gravy;
3 tbls butter
1 tbls veg oil
3 tbls flour
1 c chicken broth
1/4 c each chopped celery & onion
1 lb med to large shrimp
1 c sausage diced
season to taste (garlic powder, onion powder, salt, pepper)

green onion and lemon garnish

To fry you will need egg and water mixture, seasoned flour to dredge and oil to fry

1. Place water and seasoning in a pot to boil. Once it's boiling add the grits. When grits get thick add the milk and butter, mix well then add the cheese. Once the grits a nice and cream pour them into a long Pyrex dish and allow them to solidify. I suggest making the grits a day ahead.
2. Combine the stuffing ingredients. Scoop 1/2 cup of the solid grits then smash into a flat round. (I use plastic wrap to keep things neat). Put 2 to 3 tbls of the stuffing in the middle of the round and then form into a grit cake. Dip the grit cake into the egg mixture, then into the flour for a good coat.
3. Saute sausage, celery and onions in veg oil then add shrimp. In a separate pan, melt the butter and add the flour cooking low until it forms a smooth paste. Whisk in broth and seasonings then add the mixture to the sauteed shrimp mixture. Season and simmer on low heat until the grit cakes are fried.
4. Place enough oil in a large frying pan to submerge the formed grit cakes. Fry each grit cake until gold brown, then top with a few soup fulls of the shrimp gravy. Garish and serve hot.