Step 1

If you are using rice grits, add 1½ cups of water and 1 cup heavy cream in a Dutch oven and bring to a boil over medium high heat. Add the butter, salt, and pepper and slowly pour the grits into the water and whisk for about a minute. Bring the mixture back to a boil and lower the heat to simmer for about 5 to 7 minutes. Turn the heat off. Add the grated cheese and bacon. Place the lid on the Dutch oven for about 4 to 5 minutes. Remove the lid and stir to incorporate the melted cheese and bacon. Pour the mixture into an 8 x 8 baking dish and refrigerate for 3 hours.

Step 2

If you are using old fashioned yellow grits, add 2 cups of water and the heavy cream in a Dutch oven and bring to a boil over medium high heat. Add the butter, salt, and pepper and slowly pour the grits into the water and whisk for about a minute. Bring the mixture back to a boil and lower the heat to simmer for about 20 minutes. Remove the lid and stir to incorporate the melted cheese and bacon. Pour the mixture into an 8 x 8 baking dish and refrigerate for 3 hours, or until set.

Step 3

When ready to fry, whisk eggs and 1 tablespoon of water together in a shallow dish. In a separate shallow dish, add Panko.

Step 4

Heat the vegetable oil to 350 degrees, or until shimmering.

Step 5

Remove the set grits from the oven and cut 9 square grits cakes. Dip each grits cake into the egg mixture, then dredge in the Panko and gently place the cakes into the oil and fry for 2 to 3 minutes or until the Panko turns golden. Turn the grits cakes over and cook for another 2 to 3 minutes or until the grits cakes are warmed through and the panko is golden. Transfer to a cookie sheet lined with paper towels.

Step 6

Heat a griddle pan or a cast iron skillet to high heat. When the dry skillet is hot, place the shrimp about an inch apart and sprinkle with salt and pepper from a height to distribute evenly. Allow to cook for about 2 minutes then turn the shrimp over and cook for another 1 minute or until just done. Remove to a bowl. Repeat with remaining shrimp.

Step 7

In a non-stick skillet, heat oil over medium-high heat. When the oil is shimmering, add the bell pepper, onion, celery, and garlic. Sauté for about 5 to 7 minutes. Pour the vinegars, soy sauce, and Dijon into the skillet and stir to incorporate. Cook for another 2 to 3 minutes, or until the mixture becomes a little thick.

Step 8

Divide the grits cakes among 9 dishes. Top the grits cakes with at least 4 shrimp, then top each cake with the vegetable mixture. Divide equally among the plates the chopped bacon and green onions and sprinkle with parmesan cheese.