The secret to making good faux shrimp starts with picking the right fish. Alaskan pollock (zahabnon), has a texture for frying that’s both light and sturdy.
Don’t Forget the Creamy, Cheesy Grits! Now, we’re talking about my childhood memories! This is a recipe for the adult version of grits, when you don’t mind a little longer cooking time.
Ingredients
Servings 2
Grits
- 4 cups water
- A pinch of salt added to the water
- 1 garlic clove crushed
- 1 cup stone-ground white or yellow grits don’t use instant grits for this
- 1 cup shredded cheddar cheese or cheese of your choice
Faux Shrimp
- 1 whole Alaskan pollock
- ½ cup flour
- 1 egg
- ½ cup whole wheat bread crumbs
- Oil for frying
Nutritional Facts
Nutrition Facts
Faux Shrimp and Grits
Amount per Serving
Calories
998
% Daily Value*
Fat
51
g
78
%
Saturated Fat
14
g
88
%
Trans Fat
0.1
g
Polyunsaturated Fat
9
g
Monounsaturated Fat
23
g
Cholesterol
139
mg
46
%
Sodium
590
mg
26
%
Potassium
222
mg
6
%
Carbohydrates
110
g
37
%
Fiber
5
g
21
%
Sugar
2
g
2
%
Protein
29
g
58
%
Vitamin A
852
IU
17
%
Vitamin C
6
mg
7
%
Calcium
435
mg
44
%
Iron
5
mg
28
%
* Percent Daily Values are based on a 2000 calorie diet.
Instructions
Grits
- Heat water on medium high in a saucepan with the salt and garlic until the water reaches a rolling boil.
- Slowly pour in the grits while continuously whisking. Cover the pan and turn the heat to low. Stir every 4 minutes with a whisk.
- Mix in the cheese after the first 12 minutes and cook for another 8 minutes. Keep stirring every few minutes.
- Serve with the faux fried shrimp or Alaskan pollock grilled in a pan.
Faux Shrimp
- Butterfly the fish down the center and cut into 2-inch strips.
- Prepare dipping station with three plates or bowls, one each for flour, beaten egg and bread crumbs.
- Dip each piece of fish in flour, then egg and then crumbs.
- Heat oil in a saute pan, fry fish for 5 minutes, remove to paper towels. Serve with cocktail sauce with cajun seasoning mixed in alongside grits.
