Name: Shrimp and Grits Croquettes
Cook time: P0Y0M0DT1H20M0.000S
Total time: P0Y0M0DT6H40M0.000S
Yield: 6 to 8 servings
Cuisine: american
Ingredients: 1 pound jumbo (16/20) shrimp, peeled and deveined, tails removed and reserved; 1 lemon; One 12-ounce package thick-cut bacon, cut into 1/2-inch strips; 3 cloves garlic, crushed; 2 sprigs fresh thyme; 1 fresh bay leaf; 1/2 Spanish onion, diced (about 3/4 cup); 1/2 cup evaporated milk; 2 tablespoons unsalted butter; Kosher salt; 1 cup instant grits; 4 ounces white Cheddar, shredded (about 1 cup); 4 ounces smoked Gouda, shredded (about 1 cup); 1/4 cup diced green bell pepper; 1/4 cup diced red bell pepper; 1 tablespoon olive oil; One 15-ounce can tomato sauce; 1 teaspoon garlic powder; 1/2 teaspoon all-purpose seasoning; 1/4 teaspoon granulated sugar; 2 teaspoons cayenne pepper; 1/2 cup heavy cream; 1 cup all-purpose flour; 1 teaspoon paprika; 3 large eggs, beaten; 2 cups panko breadcrumbs; Neutral oil, such as canola oil, for frying

Directions

Special equipment:

a deep-fry thermometer

Put the shrimp in a bowl, squeeze over the juice of the lemon and allow to sit for 2 to 3 minutes. Rinse.
Cook the bacon in a large skillet over medium-high heat, stirring frequently, until crispy, about 5 minutes. Transfer the bacon with a slotted spoon to a plate lined with a paper towel. Transfer about half of the bacon fat (about 1/4 cup) to another small bowl. Place the skillet with the remaining bacon fat over medium-low heat. Add the shrimp and cook until pink, about 2 minutes per side. Set aside.
Pour the reserved bacon fat into a medium saucepan and add the shrimp tails, garlic, thyme, bay leaf and 1/4 cup of the diced onion. Cook over medium-high heat, stirring, until fragrant and the shells turn pink, 3 to 5 minutes. Pour 3 1/2 cups water over the shells and bring to a simmer. Adjust the heat and simmer for 20 minutes. Strain the liquid through a fine-mesh sieve. Discard the solids.
Transfer the shrimp tail stock back to the same saucepan and place over medium-low heat. Add the evaporated milk, butter and 1 teaspoon salt. Bring to a boil. Slowly stir in the grits and cook, stirring occasionally to prevent sticking, until the grits are thickened and cooked through, 6 to 8 minutes; turn off the heat. Stir in the Cheddar and Gouda and mix until creamy and well combined. Remove from the heat and allow to cool (See Cook’s Note).
Combine the green and red bell peppers, bacon and shrimp in a food processor. Pulse until finely chopped. Add the shrimp mixture to the grits mixture and refrigerate for at least 4 hours and up to overnight.
Meanwhile, heat the olive oil in a small saucepan over medium-high heat until it shimmers. Add the tomato sauce, garlic powder, all-purpose seasoning, sugar, remaining diced onion and 1 teaspoon of the cayenne. Bring to a simmer, adjust the heat and simmer 5 minutes. Whisk in the cream and remove from the heat. Season with salt.
Combine the flour, paprika, remaining 1 teaspoon cayenne and 1/2 teaspoon salt in a deep shallow dish or large bowl. Whisk the eggs in another deep shallow bowl. Place the panko in a third deep shallow bowl.
Roll the grits mixture into 1/4-cup balls. You should have about 22 balls. Coat a ball first in the flour mixture, then dip it in the egg and allow excess egg to drip back in the bowl. Roll the ball in the panko and transfer to a plate. Repeat with the remaining balls.
Fill a large pot halfway with neutral oil and attach a deep-fry thermometer to the side. Heat over medium-high heat until it reaches 350 degrees F. Line a baking sheet with a cooling rack.
Working in batches, carefully fry the balls until golden brown and crispy, 6 to 7 minutes. Remove with a slotted spoon to the prepared rack to drain. Sprinkle the croquettes with salt and serve with the warm tomato sauce.

Cook’s Note

If you need to cool the grits mixture quickly, you can transfer it to a small baking sheet and place the pan in the freezer for 30 to 40 minutes. You can make the creamy tomato sauce ahead of time and store it in the refrigerator for up to 4 days. Reheat it before serving it.