Crispy Grit Cakes with Green Garlic Shrimp and Bacon


1 tsp Butter                  
5 cups Water
1 tsp Kosher/sea salt
1 cup Grits                  
1 cup Country Curd               
3 Tbs Spring Onions               
1 ¼ cups All Purpose flour
1 Tbs Cayenne
3 Eggs                   
¾ cup Milk

  1. Bring first 3 ingredients to a boil, then stir in grits and reduce heat.  Simmer 1 hour or until done and thick
  2. Spread onto lined parchment pan and cool
  3. Combine egg, milk, and cayenne
  4. Cut grit cakes into even cubes, dredge in flour, then egg mix, then flour and pan fry in ½ inch oil till crispy and golden


2 Tbs Water
8 stalks Green garlic, finely chopped       
2 cups Greens*, julienned           
¼ lb Bacon ends               
½ cup Heavy cream               
1 tsp sherry vinegar
½ lb Shrimp                
As needed Chicken Stock               

* can use Swiss chard, collards, kale, or other hearty green

  1. Render bacon until crispy in large sauté pan, remove bacon, keep fat in pan
  2. Add water & green garlic and simmer until slightly tender, about 2 min
  3. Add julienned greens, cream, and vinegar, and reduce to sauce consistency, about 3 minutes
  4. Fold in shrimp and let cook through
  5. Adjust sauce consistency with chicken stock, season and serve