Shrimp & Grits Cakes
Shrimp and grits cakes is truly my favorite way to eat both grits and shrimp. There’s nothing like the creamy texture of the cheesy grits—a staple here in the South—and the flavor and meaty texture of the shrimp.
Made with Ralston Family Farms Golden Rice Grits (6 Pack)
Recipe by @stacylynharrisinteriors
For the Grits Cakes
1 cup heavy cream
4 tablespoons unsalted butter
½ teaspoon Kosher salt
¼ teaspoon freshly ground pepper
1 cup grits I like Ralston Family Farms Golden Rice Grits
2 cups gouda or sharp cheddar cheese, grated
½ pound of bacon about 8 slices, fried and chopped
2 eggs, beaten
2 cups Panko
vegetable oil for frying
For the Shrimp
2 pounds about 36 medium-sized shrimp, peeled and deveined
1 tablespoon Kosher salt
2 teaspoons freshly ground pepper
1 tablespoon vegetable oil for sautéing
1 red bell pepper, finely chopped
½ large Vidalia or sweet onion, finely chopped
4 celery stalks, finely chopped
2 garlic cloves, minced
¼ cup balsamic vinegar
¼ cup champagne vinegar
2 tablespoons soy sauce
2 tablespoons Dijon mustard
2 slices bacon, fried and chopped for garnish
2 green onions, chopped for garnish
½ cup grated parmesan cheese
For the Grits Cakes
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.
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.
When ready to fry, whisk eggs and 1 tablespoon of water together in a shallow dish. In a separate shallow dish, add Panko.
Heat the vegetable oil to 350 degrees, or until shimmering.
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.
For the Shrimp
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.
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.
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.
Reheat by placing Grits cakes in a preheated 200 degree oven until warmed through. Slowly rewarm the shrimp and vegetable mixture until just warm.
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