Southern Grit Cakes Garlic Shrimp (Print Version)

Crispy grit cakes with tender garlic shrimp and lemon butter sauce, celebrating bold Southern-inspired flavors.

# Ingredients:

→ 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 - 450 grams 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 and freshly ground black pepper, to taste
17 - 2 tablespoons fresh parsley, chopped

→ Lemon Butter Sauce

18 - 3 tablespoons unsalted butter
19 - 2 tablespoons fresh lemon juice
20 - 1 teaspoon lemon zest
21 - 1 tablespoon fresh parsley, chopped

# Steps to Follow:

01 - Bring water and kosher salt to a boil in a saucepan. Gradually whisk in the stone-ground grits, reduce heat to low, and cook, stirring often, until thick and creamy, about 20 minutes.
02 - Stir in cheddar cheese, unsalted butter, black pepper, and chives if desired. Spread hot grits evenly into a greased 20x20 cm baking pan. Let cool until completely firm, approximately 30 minutes or chill to expedite.
03 - Once set, cut grits into 8 squares or rounds. Lightly coat with cornmeal. Heat vegetable oil in a skillet over medium-high heat and fry grit cakes in batches for 2–3 minutes per side, until golden and crisp. Transfer to paper towels to drain excess oil.
04 - Pat shrimp dry and season with salt, black pepper, smoked paprika, and cayenne pepper if using. Heat butter and olive oil in a skillet over medium-high heat. Sauté minced garlic for 30 seconds until fragrant, add the shrimp and cook 1–2 minutes per side until just opaque. Remove from heat and toss with fresh parsley.
05 - Melt butter in a small saucepan over low heat. Stir in fresh lemon juice and lemon zest, then remove from heat and fold in chopped parsley.
06 - Arrange two grit cakes on each serving plate, top with garlic shrimp, and drizzle generously with lemon butter sauce. Garnish with additional chives or parsley to finish.

# Additional Notes:

01 - For extra heat, add a dash of hot sauce to the lemon butter sauce.
02 - Cheese options such as Gouda or pepper jack add distinctive flavor notes in place of cheddar.
03 - Prepare grit cakes ahead; fry just before serving for optimal texture.
04 - Pairs well with crisp Sauvignon Blanc or dry Riesling.

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