For the Love of Grits
FRIED SHRIMP AND PIMIENTO CHEESE GRITS CAKES
Makes 12
1½ pounds jumbo shrimp, peeled, deveined, and cooked
4 cups water
4 cups chicken broth
4 teaspoons kosher salt, divided
2 teaspoons onion powder
2 teaspoons hot sauce
½ teaspoon ground black pepper
2 cups quick-cooking grits
1½ cups shredded sharp Cheddar cheese
1 (7-ounce) jar diced pimientos, drained
⅓ cup heavy whipping cream
1½ tablespoons unsalted butter
1 tablespoon chopped fresh thyme
Vegetable oil, for frying
1½ cups all-purpose flour
¾ cup plain yellow cornmeal
Prepared pimiento cheese, to serve
Line a 13x9-inch baking pan with
