The Best Ever Shrimp & Grit Cakes Recipe

The good thing about having a blog is that some of my favorite recipes are documented. This week I wanted to make this shrimp and grit cake dish and when I found the recipe that I posted a while back, I realized that there were several typos and the ingredients were incomplete. I’m not sure what happened – maybe I wasn’t caffeinated enough before I hit the publish button? Anyway, I’m posting this one again because it is that good!

I think what makes this dish so good is that the grits are cooked in milk and cheese is stirred in at the end. Then, they are spooned into a square pan until they are firm. Once they are ready, you cut them into four cakes and cook them in a pan until they are crispy. It’s the perfect base for the shrimp, ham, corn, and yummy sauce.

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Shrimp and Grit Cakes

Servings 4

Ingredients

• 2 1/4 cups whole milk
• 1/2 cup white grits
• 1 oz. grated sharp cheddar cheese
• olive oil
• 4 tbsp. butter
• 4 oz. deli ham, chopped
• 1 tsp. corn starch
• 1/4 tsp. kosher salt
• 1/4 tsp. paprika
• 1/4 tsp. cayenne pepper
• 1 lb. medium shrimp, peeled, deveined, tail-on, rinsed and patted dry
• 1/2 cup fresh corn kernels
• 2 cloves minced garlic
• 1/2 cup dry white wine
• 1/2 cup chicken broth

Instructions

To Make Grits:

• Line an 8×8 pan with parchment paper leaving an overhang.  In a large saucepan, heat milk and 1/4 teaspoon salt to a boil.  Sprinkle in grits, whisking constantly.  Reduce heat to medium, and whisk until thick, about 5-10 minutes.  Pull the pan off heat & whisk in cheese.  Scrape grits into prepared pan; set aside to cool, 10 minutes or more.  Pull out parchment paper and slice grits into four squares.  Heat nonstick skillet over medium heat.  Add a little oil.  Working in batches, crisp the squares. 

To Make Shrimp:

• Melt butter in a medium skillet over medium heat.  Tumble in the ham and let brown.  Scoop out the ham & toss with cornstarch, salt, paprika, & cayenne; set aside.  Tumble shrimp, corn, and garlic into the skillet over medium heat.  Stir 1 minute.  Pour in wine and broth and cook, stirring until shrimp are curled and pink and corn turns tender about 2-3 minutes.  Return seasoned ham to the pan.  Increase heat and cook 1 minute. 

Serve:

• Set one square on a plate. Spoon shrimp mixture and sauce over grits.