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Shrimp and Grits Cakes

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Introduction

Experience the perfect blend of savory and comforting flavors with our “Shrimp and Grits Cakes.” This dish brings together classic Southern cuisine, reimagined for a contemporary palate. Enjoy every bite as it promises to transport your taste buds back to the heartwarming kitchens of Charleston.

Tips for this recipe

  • Ensure ingredients are fresh, particularly the shrimp and cheese, as they significantly enhance taste and texture.
  • For best results with grits, cook according to package instructions but consider a slightly longer simmering time for extra creaminess.
  • Keep a close eye on the bacon when sautéing; it can go from perfect crispness quickly.

Why you will love this recipe

Our “Shrimp and Grits Cakes” are a delightful combination of rich, creamy grits with succulent shrimp, offering an unparalleled taste experience. They’re not just delicious but also bring together traditional flavors in a way that feels both familiar and innovative.

Ingredients

  1. 2 cups regular grits
  2. 6 cups plus 2/3 cup low-sodium chicken or vegetable stock, divided
  3. Parchment paper
  4. Vegetable oil cooking spray
  5. 1/2 cup grated Parmesan
  6. 1 tablespoon unsalted butter
  7. 1 pound large local shrimp, shelled and deveined
  8. Juice of 1 lemon
  9. Hot pepper sauce (Tabasco)
  10. 3 slices thick-cut bacon, diced
  11. 1/3 cup diced red bell pepper
  12. 3/4 cup chopped scallions
  13. 2 tablespoons unbleached all-purpose flour
  14. 1/4 cup dry white wine or additional stock
  15. 1/3 cup chopped fresh parsley

Advised equipment

  • OXO Good Grips Sauté Pan: For evenly cooking the shrimp and grits mixture.
  • Cuisinart Hand Blender: Ideal for achieving a smooth batter consistency.
  • OXO Good Grips Stainless Steel Skillet: Perfect for cooking shrimp evenly.
  • KitchenAid Stand Mixer with Paddle Attachment: Useful for incorporating air into the grits.
  • Wooden Spoon: Essential for mixing ingredients.
  • Silicone Spatula: Great for folding in additional ingredients smoothly.
  • OXO Good Grips Measuring Cup: Crucial for accurate measurements.
  • Conair Portable Hand Mixer (optional): Can be used as an alternative mixer.
  • Spatula with Wide Base: Ideal for serving without damage.
  • Nonstick Baking Pan: Perfect for baking the finished cakes.
  • Small Cheese Grater: Useful for additional cheese and texture refinement.

History of the recipe

Shrimp and Grits Cakes draw inspiration from the classic dish “shrimp and grits,” which has deep roots in Lowcountry cuisine. Originating as a hearty meal for fishermen, it was adapted over time to suit various palates. The addition of cakes offers an innovative twist on this beloved Southern staple.

Fun facts about this recipe

This “Shrimp and Grits Cake” takes a modern spin on the traditional shrimp and grits dish by presenting it in cake form. The richness of butter, Parmesan cheese, and lemon juice gives it an indulgent flavor profile, making it perfect for special occasions or when you want to impress your guests.

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Shrimp and Grits Cakes

Shrimp and Grits Cakes

amanda

Equipment

  • - OXO Good Grips Sauté Pan: A non-stick sauté pan for cooking shrimp and grits mixture evenly without sticking.

  • - Cuisinart Hand Blender: Ideal for blending cream cheese, butter, and other ingredients to achieve a smooth batter consistency.

  • - OXO Good Grips Stainless Steel Skillet: Perfect for cooking shrimp evenly without sticking.

  • - KitchenAid Stand Mixer with Paddle Attachment: Useful for whisking eggs and cream to incorporate air, ensuring fluffy grits.

  • - Wooden Spoon: Essential for stirring ingredients together during the preparation process.

  • - Silicone Spatula: Great for folding in additional ingredients like cheese or butter smoothly without scratching surfaces.

  • - OXO Good Grips Measuring Cup: Crucial for accurately measuring out dry and liquid ingredients.

  • - Conair Portable Hand Mixer: Can be used as an alternative to a stand mixer, handy for on-the-go preparation.

  • - Spatula with Wide Base: Ideal for serving the shrimp and grits cakes without damaging them.

  • - Nonstick Baking Pan: Perfect for baking the finished shrimp and grits cakes, ensuring easy release and minimal sticking.

  • - Small Cheese Grater: Useful for grating additional cheese needed in the recipe or achieving a smoother texture of certain ingredients.

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

1

Instruction 1

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.
2

Instruction 2

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°
3

Instruction 3

. 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.
4

Instruction 4

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.
5

Instruction 5

Add remaining 2/3 cup stock and wine; cook, stirring, until sauce thickens. Season with salt, black pepper and more hot pepper sauce.
6

Instruction 6

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.
7

Instruction 7

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.
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