JALAPENO CRAWFISH GRIT CAKES

shux_gritcake_big

 

SHUX OYSTER BAR
CHRIS GERLITS



2 cups heavy cream
4 oz. butter
2 tsp. minced garlic
2 tsp. chicken base
1 tsp. coarse ground black pepper
1 cup quick grits
4 oz. shredded cheese
4 oz. crawfish tails, chopped
2 Tbsp. jalapeno, finely diced

Add first six ingredients to a saucepan and bring to a slow boil. Watch closely to prevent from boiling over. Once at a slow boil, slowly stir in grits and reduce heat. Let cook for five minutes over low heat, stirring occasionally. Then slowly stir in shredded cheese until smooth. Turn off heat and add jalapeno and crawfish and then cool. Lightly dust with flour and make into small flap jacks. Add oil to a medium sauté pan and cook both sides just until brown. Remove from pan and drizzle with Horsey Sauce.

Horsey Sauce:

½ cup sour cream
¼ cup mayonnaise
1/3 cup horseradish
1 tsp. lemon juice
¼ tsp. garlic salt
2 tsp. coarse ground black pepper

Mix all ingredients together.