Southern Grit Cakes Garlic Shrimp (Print View)

Golden grit cakes meet garlic shrimp and lemon butter in a refined Southern-inspired main course.

# Components:

→ Grit Cakes

01 - 1 cup stone-ground grits
02 - 4 cups water
03 - 1 teaspoon kosher salt
04 - 1 cup sharp cheddar cheese, shredded
05 - 2 tablespoons unsalted butter
06 - 1/4 teaspoon ground black pepper
07 - 2 tablespoons chives, finely chopped (optional)
08 - 1/4 cup cornmeal, for dusting
09 - 1/4 cup vegetable oil, for frying

→ Garlic Shrimp

10 - 1 pound large shrimp, peeled and deveined
11 - 2 tablespoons unsalted butter
12 - 2 tablespoons olive oil
13 - 4 garlic cloves, minced
14 - 1/2 teaspoon smoked paprika
15 - 1/4 teaspoon cayenne pepper (optional)
16 - Salt, to taste
17 - Black pepper, to taste
18 - 2 tablespoons fresh parsley, chopped

→ Lemon Butter Sauce

19 - 3 tablespoons unsalted butter
20 - 2 tablespoons fresh lemon juice
21 - 1 teaspoon lemon zest
22 - 1 tablespoon fresh parsley, chopped

# Directions:

01 - In a saucepan, bring water and kosher salt to a boil. Gradually whisk in grits, then reduce heat to low and cook, stirring frequently, until thickened and creamy, about 20 minutes.
02 - Stir in shredded cheddar cheese, unsalted butter, black pepper, and chives if desired. Transfer grits to a greased 8x8-inch pan, spread evenly, and cool completely until firm, about 30 minutes or chill to expedite.
03 - Cut firm grits into 8 squares or rounds. Lightly dust each piece with cornmeal. Heat vegetable oil in a skillet over medium-high heat and fry cakes until golden and crisp, about 2–3 minutes per side. Drain on paper towels.
04 - Pat shrimp dry. Season with salt, black pepper, smoked paprika, and cayenne pepper if using. In a skillet, melt butter with olive oil over medium-high heat. Sauté minced garlic until fragrant, about 30 seconds. Add shrimp and cook 1–2 minutes per side, just until pink. Remove from heat; toss with chopped parsley.
05 - Melt unsalted butter in a small saucepan over low heat. Add fresh lemon juice and lemon zest. Remove from heat; stir in chopped parsley.
06 - Place two grit cakes on each plate. Arrange sautéed shrimp on top and drizzle with lemon butter sauce. Optionally, garnish with extra chives or parsley.

# Expert Advice:

01 -
  • Hot and crispy with a pillowy center thanks to the stone-ground grits
  • Elevates the classic flavors of shrimp and grits into a dinner-party worthy plate
  • Gluten-free and pescatarian friendly for a crowd with various dietary needs
  • Savory, satisfying and ready in about an hour from scratch
02 -
  • High in protein from both shrimp and cheese
  • Naturally gluten-free if you use safe cornmeal and grits
  • Grit cakes can be prepped days in advance for stress-free entertaining
03 -
  • For best flavor always use the highest quality cheese and shrimp available to you
  • To save time make and chill the grit cakes a day ahead so you can fry right before serving
  • Grit cakes freeze well before frying defrost and fry straight from the fridge for convenience

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