Lagniappe Stack Recipe

Make the grits

Bring 4 cups water and 1 cup whole milk to a simmer in a medium saucepan. Slowly whisk in 1 cup stone-ground grits. Reduce heat to low and simmer, stirring often, until thick and tender, 25–30 minutes.

When grits are tender and thick, stir in 4 oz Creole cream cheese, 2 tbs unsalted butter, 1 tsp salt, 1/2 tsp black pepper and 1/2 cup grated sharp cheddar. Taste and adjust seasoning. Remove from heat.

Chill and form grit cakes

Transfer grits to a shallow pan or bowl and spread to about 1/2–3/4 inch thick. Cover and chill in refrigerator at least 1 hour (firm enough to form). Once chilled, use a 2.5–3 inch round cutter to cut two round grit cakes per serving (for two servings make 4; this recipe yields 2 stacks so cut 2 total cakes).

Set up dredge station: 1/2 cup all-purpose flour in a shallow dish and 1 beaten egg in another. Pat each grit cake dry, dredge lightly in flour, dip in beaten egg, then lightly flour again. Reserve on a plate.

Heat 1/2 cup vegetable oil in a skillet over medium-high heat until shimmering (about 350°F). Fry grit cakes 2–3 minutes per side until golden-brown and crisp. Transfer to paper towels to drain and keep warm in a low oven (200°F).

Preheat oven to 425°F (220°C). In a large bowl, whisk together 2 cups flour, 2 tsp baking powder, 1/2 tsp baking soda and 1 tsp salt.

Cut 6 tbs cold cubed butter into the flour with a pastry cutter or fingers until mixture resembles coarse crumbs with pea-sized bits of butter.

Stir in 3 tbs cold buttermilk until dough just comes together (if too dry add up to 1 tbs more). Turn dough out onto a lightly floured surface, pat to about 1-inch thickness and cut two 3-inch biscuits (this recipe is scaled to produce two biscuits for two stacks). Place biscuits on a baking sheet and brush tops with 1 tbs melted butter.

Bake 12–14 minutes until risen and golden. Keep warm.

Pat 1 lb shrimp dry and season lightly with 1 tsp Creole seasoning, 1/2 tsp salt and 1/2 tsp black pepper.

In a large skillet over medium-high heat, melt 2 tbs unsalted butter with 1 tbs olive oil. Add minced garlic and minced shallot and sauté 1–2 minutes until fragrant and translucent but not browned.

Add seasoned shrimp in a single layer and cook 1–2 minutes per side until just pink and opaque. Remove shrimp to a plate and set aside (they will finish cooking in the sauce).

In the same skillet, add 1 cup chicken stock and scrape up any browned bits. Reduce by half over medium heat (about 3–4 minutes).

Stir in 1 cup Mike's Special cream sauce base and 1 cup heavy cream. Bring to a gentle simmer and cook 3–4 minutes until slightly thickened.

Add 1 tsp Worcestershire sauce, 1 tsp hot sauce, 1 tbsp fresh lemon juice and chopped parsley. Return shrimp to skillet and simmer 1–2 minutes until shrimp are heated through and sauce coats them. Taste and adjust salt and pepper as needed.

While grits chill or biscuits bake, separate onion into thin rings. Toss rings lightly in 1/2 cup flour mixed with 1 tsp cornstarch and 1/2 tsp salt so they are lightly coated.

Heat 1 cup vegetable oil (or enough to shallow-fry) in a skillet to 350°F (medium-high). Fry onion rings in batches 1–2 minutes until golden and crisp. Remove to paper towels and season immediately with a little salt.

To assemble each Lagniappe Stack: place one warm buttermilk biscuit on a plate (split or whole per presentation). Top biscuit with a fried grit cake. Spoon a generous portion of shrimp and Mike's cream sauce over the grit cake (about half the shrimp per stack). Add a few fried onion rings on top and sprinkle with chopped chives or parsley.

Serve immediately so biscuits remain warm and sauce is hot. Leftover sauce can be cooled and refrigerated up to 2 days.