For the grit cakes:
2 cups water
2 teaspoons butter
Salt and pepper
1/2 cup Old-Fashioned White Grits (available at Sweet Gourmet)
1/4 cup grated Cheddar cheese
Flour, for dredging
2 to 4 tablespoons vegetable oil

For the shrimp:
20 large shrimp
salt and pepper, for seasoning

For the sauce:
2 cups heavy cream
1 teaspoon chicken bouillon powder
2 teaspoons capers
1/2 lemon

Oil a loaf pan. In a saucepan bring water and butter, seasoned with salt and pepper, to a boil. Reduce heat to medium and whisk in grits. Cook, stirring constantly, 5 minutes. Remove from heat and stir in cheese.

Pour grits into loaf pan and spread evenly with a greased spatula. Refrigerate for two or more hours and then cut into four sections.

In a large cast iron skillet, heat enough oil to coat bottom of pan over high heat. Brown the cakes on each side and cook until golden. Place in a low oven to keep warm.

Sprinkle shrimp with salt and pepper. In the same pan, grill shrimp until cooked through on both sides. Remove shrimp from pan and set aside. Keep heat going and immediately pour in the cream. Let it come to a boil and thicken. Add the bouillon powder, capers, salt, pepper and squeeze of lemon. Turn off the heat and stir.

Plate the grit cakes. One cake on each plate with five shrimp on top and a spoon full of sauce.

Serve immediately. Four servings.

Recipe by Simon Webster, Sabor a Pasion Estate & Vineyard,, 903-729-9500.