Dessert: Shrimp and Grits Cakes

Recipe by Robin Schempp Shrimp are a great go-to for lowfat protein. Opt for those farmed in the United States: Foreign farms use potentially harmful antibiotics and chemicals.

This recipe includes superfoods such as:

Lemon

Health benefits of Shrimp and Grits Cakes

Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to. Lemons are also rich in vitamin C, flavonoids, and other antioxidants. They can potentially support the immune system and have other health benefits. Lemons also have a low glycemic index, so they should not cause a rapid rise in blood sugar when consumed in natural form.

Ingredients

2 cups regular grits
6 cups plus 2/3 cup low-sodium chicken or vegetable stock (amount may vary, depending on grits package directions), divided
Parchment paper
Vegetable oil cooking spray
1/2 cup grated Parmesan
1 tablespoons unsalted butter
1 pound large local shrimp, shelled and deveined
Juice of 1 lemon
Hot pepper sauce, such as Tabasco
3 slices thick-cut bacon, cut in 1/2-inch dice
1/3 cup diced red bell pepper
3/4 cup chopped scallions
2 tablespoons unbleached all-purpose flour
1/4 cup dry white wine or additional stock
1/3 cup chopped fresh parsley

Instructions

Cook grits as directed on package, using about 6 cups stock instead of water. Line a baking sheet with parchment paper; coat paper with cooking spray. Stir Parmesan and butter into grits; season with salt and black pepper. Pour grits onto sheet; smooth into an even layer. Cover and refrigerate until very firm, at least 2 1/2 hours or overnight. Use a 2-inch biscuit or round cookie cutter to cut out 16 cakes; cover cakes and refrigerate. A half hour before serving, heat oven to 300 °. In a bowl, toss shrimp with juice and a few shakes of hot pepper sauce. In a large skillet, sauté bacon and bell pepper over medium heat until bacon is light brown but not crisp, about 5 minutes. Remove all but 2 teaspoons bacon fat from pan. Reduce heat to medium-low; add scallions and toss to coat. Sprinkle in flour; sauté, stirring frequently with a wooden spatula, until light brown, 2 to 5 minutes. Add remaining 2/3 cup stock and wine; cook, stirring, until sauce thickens. Season with salt, black pepper and more hot pepper sauce. Add shrimp and any liquid; sauté until just opaque, 2 to 5 minutes, being careful not to overcook. Just prior to serving, transfer grits cakes to a baking sheet; bake until warm through, about 6 minutes. Spoon a bit of sauce and 1 shrimp over each cake; garnish with parsley. Do AHEAD: The grits-cake base of these nibbles needs to firm up in the fridge for at least 2 1/2 hours—and more time is fine. Prep it the night before your party.