Shrimp And Grit Cakes With Seven Pepper Jelly

Directions

1. Bring 6 c. water to a boil in a medium saucepan. Slowly sprinkle grits into boiling water, stirring constantly with a whisk. Reduce heat to medium, and stir constantly till the mix is thick, 5 to 7 min. Remove the pan from heat, and stir in cheddar, cumin, cayenne, salt, pepper, and scallions.
2. Pour the mix into a buttered 13- by 18-inch baking pan, and smooth out to a 1/2-inch-thick layer. Using a 2 1/2-inch-round cookie cutter, lightly mark out 24 circles in the grits. Press a shrimp half into each circle. Cover with plastic wrap, press down lightly to smooth, and chill till set, 1 to 2 hrs.
3. Combine flour and cornmeal in a small bowl. Using a cookie cutter, cut the grits along the marked lines into rounds, keeping the shrimp centered in each circle.
4. Heat 1 tsp. butter and sufficient oil to cover the bottom of a large skillet over medium-high heat. Dredge the cakes in the flour mix, and saute/fry, 8 at a time, till golden, 1 to 2 min on each side. Wipe out the skillet, and repeat, adding more butter and oil, till all cakes are cooked.
5. Transfer to a baking sheet lined with paper towels. Top with a scant tsp. of seven-pepper jelly and scallion greens; serve hot.
6. This recipe yields 24 cakes.
7. Yield: 24 cakes