Southern Grit Cakes with Shrimp

Crispy grit cakes paired with garlicky shrimp and a bright lemon butter sauce bring together comforting Southern tradition with a special-occasion twist. This recipe is just the thing for a crowd-pleasing main dish on a weekend or for whenever you want to serve something that feels both cozy and elevated.

When I first cooked this for a family brunch, everyone went back for seconds and asked for the recipe. Now it’s one of my go-to ways to celebrate a Southern classic in a fresh way.

Ingredients

• Stone-ground grits: Bring texture and classic earthy flavor Choose coarse grits for best results
• Water: Essential for cooking the grits Use filtered water for clean taste
• Kosher salt: Boosts flavor and seasons the grit base Look for salt with no additives
• Sharp cheddar cheese: Adds richness and depth Freshly shred for meltability
• Unsalted butter: Offers creamy body and flavor in every bite Use good-quality butter for best taste
• Black pepper: Gives subtle heat and warmth Always use freshly ground
• Chives: Optional but lovely for color and mild onion flavor Snip fresh if possible
• Cornmeal: Helps crisp the grit cakes when frying Choose fine ground for perfect coating
• Vegetable oil: Used for frying Look for neutral flavor and high smoke point
• Large shrimp: Brings sweet brininess to the dish Buy peeled and deveined for ease and check for firmness and smell
• Olive oil: Adds flavor to shrimp sauté Use extra virgin for brighter notes
• Garlic cloves: Delivers big, savory notes Mince just before cooking for best taste
• Smoked paprika: Provides smoky warmth Use authentic smoked Spanish paprika if available
• Cayenne pepper: For optional heat Sprinkle in sparingly
• Fresh parsley: Brings freshness and color to shrimp and sauce Use flat-leaf for better flavor
• Fresh lemon juice and zest: Brightens the sauce Use unwaxed lemons for zest
• For all ingredients: Always check for freshness and opt for certified gluten free if needed

Step-by-Step Instructions

Make the Grit Cakes:

Bring salted water to a boil in a large saucepan Use medium-high heat and make sure to stir occasionally so salt dissolves evenly

Whisk in the Grits:

Slowly add grits to the boiling water whisking constantly to prevent lumps Lower the heat and keep the mixture moving

Cook Until Creamy:

Simmer grits on low stirring very often for about twenty minutes until mixture is thick and smooth The patience here really pays off

Flavor the Grits:

Fold in cheddar cheese butter black pepper and chives Keep stirring until cheese is melted and every bite is creamy and flecked with green

Shape and Set:

Pour the hot grits into a greased baking pan Spread them out evenly and let them cool until completely firm Refrigeration speeds this up

Cut and Coat:

Once firm cut grit mixture into squares or circles Use a sharp knife and dust all sides with cornmeal so they stay crunchier when fried

Fry to Crispy Perfection:

In a skillet heat vegetable oil over medium-high Add grit cakes and fry until both sides are golden and crisp about two to three minutes each side Drain on paper towels for best texture

Prepare the Garlic Shrimp:

Season the Shrimp Pat shrimp very dry with paper towels Toss in smoked paprika cayenne salt and pepper so each piece is fully coated

Sauté Garlic in Fat:

Heat butter and olive oil in a skillet over medium-high Melt them together for a rich sauté base then add garlic and cook just until aromatic This is about thirty seconds

Cook Shrimp:

Add the seasoned shrimp in a single layer Sauté for one to two minutes on each side until they are pink and opaque Toss in fresh parsley off-heat for color and flavor

Make the Lemon Butter Sauce:

Melt and Infuse In a small saucepan melt butter over low stir in lemon juice and zest The low heat keeps the sauce silky Smooth in the parsley for fresh sharp flavor

Assemble and Serve:

Plate the grit cakes Top with a mound of warm shrimp Drizzle generously with lemon butter sauce and finish with more herbs for color

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Cheddar is my favorite part in these cakes because it gives that incredible tangy creaminess and melts into the grits After making these with my kids we always sneak a few bits of crisp hot cake straight from the pan Some things are just too good to wait for the plate

Storage Tips

You can make grit cakes a day or two in advance and keep them chilled in a sealed container Once fried leftovers should be wrapped tightly and stored for up to three days in the fridge To reheat set them on a baking sheet in a hot oven so they stay crisp

Ingredient Substitutions

Feel free to swap cheddar for Gouda or pepper jack for a slightly different kick If you need a dairy-free version use a vegan cheese and buttery spread Buy frozen shrimp if fresh is not available and thaw completely before cooking

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Serving Suggestions

Serve these grit cakes on a bed of sautéed greens or with roasted asparagus For a real Southern-style feast add pickled okra and a glass of crisp white wine They stand up beautifully to a lightly dressed arugula salad too

Cultural and Historical Context

Grit cakes are a spin on classic boiled grits which are a Southern breakfast staple This version borrows a little from French croquettes and modern bistros but keeps the roots of Deep South comfort food Shrimp and grits has been a favorite in coastal kitchens for generations and this take brings a bit of restaurant style home

Recipe FAQs

→ What kind of grits work best?

Stone-ground grits deliver the best texture and flavor, holding up well during frying. Instant grits are not recommended for this dish.

→ Can I make the grit cakes ahead of time?

Yes, cook, chill, and shape them. Fry just before serving for crispiness.

→ How do I keep shrimp from overcooking?

Sauté just until pink and opaque, about 1–2 minutes per side. Remove promptly from heat for perfect tenderness.

→ Is this dish gluten-free?

Yes, as long as certified gluten-free cornmeal and grits are used. Always check ingredient packaging for cross-contamination.

→ What can I substitute for cheddar cheese?

Try Gouda or pepper jack for a flavor twist that melts nicely into the grit cakes.