Crawfish & Andouille Grilled Cheese
April 12, 2022
Deep Fried Stuffed Salmon Balls
May 10, 2022
Time for the REMIX
The Ingredients & Instructions:
Ingredients
- 4 cups MILK
- 1/2 tsp. KOSHER SALT
- 1 cup OLD-FASHIONED GRITS
- 3 cups grated CHEDDAR CHEESE
- 1 cup ALL-PURPOSE FLOUR
- 1 cup CORNSTARCH
- 3 tsp. BLACK PEPPER
- 1 tsp. PAPRIKA
- 1 tsp. GARLIC POWDER
- ½ tsp. CAYENNE PEPPER
- 2 tsp. BAKING POWDER
- 1 tsp. KOSHER SALT
- 1 ¾ cups COLD WATER
Instructions
- Combine the MILK and SALT in a large saucepan over medium-high heat. Bring the mixture to a boil and slowly whisk in the GRITS. Reduce the heat to medium-low.
- Cover the saucepan and simmer, stirring occasionally, for about 15 minutes, or until thickened. Stir in the CHEDDAR CHEESE.
- Pour into a parchment lined sheet pan and cool completely.
- In a large bowl mix all the INGREDIENTS for the BATTER and let chill in the refrigerator for at least 30 minutes
- In a deep fryer or skillet, preheat OIL to 350°F.
- In a separate bowl add a cup of FLOUR
- Cut the cooled solid GRITS into equal squares and dip into the BATTER, letting the excess drip off
- Coat the BATTERED GRITS in the FLOUR and then fry for about 3 minutes
- Top them with the SHRIMP TOPPING used in our orginal SHRIMP AND GRITS RECIPE
ENJOY!
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