Shrimp And Grits Cakes Recipes

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SHRIMP AND GRITS CAKES



Shrimp and Grits Cakes image

Provided by Robin Schempp

Categories     Shellfish     Appetizer     Low Fat     Shrimp     Healthy     Self     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 8 servings

Number Of Ingredients 15

2 cups regular grits
6 cups plus 2/3 cup low-sodium chicken or vegetable stock (amount may vary, depending on grits package directions), divided
Parchment paper
Vegetable oil cooking spray
1/2 cup grated Parmesan
1 tablespoons unsalted butter
1 pound large local shrimp, shelled and deveined
Juice of 1 lemon
Hot pepper sauce, such as Tabasco
3 slices thick-cut bacon, cut in 1/2-inch dice
1/3 cup diced red bell pepper
3/4 cup chopped scallions
2 tablespoons unbleached all-purpose flour
1/4 cup dry white wine or additional stock
1/3 cup chopped fresh parsley

Steps:

  • Cook grits as directed on package, using about 6 cups stock instead of water. Line a baking sheet with parchment paper; coat paper with cooking spray. Stir Parmesan and butter into grits; season with salt and black pepper. Pour grits onto sheet; smooth into an even layer. Cover and refrigerate until very firm, at least 2 1/2 hours or overnight. Use a 2-inch biscuit or round cookie cutter to cut out 16 cakes; cover cakes and refrigerate. A half hour before serving, heat oven to 300°. In a bowl, toss shrimp with juice and a few shakes of hot pepper sauce. In a large skillet, sauté bacon and bell pepper over medium heat until bacon is light brown but not crisp, about 5 minutes. Remove all but 2 teaspoons bacon fat from pan. Reduce heat to medium-low; add scallions and toss to coat. Sprinkle in flour; sauté, stirring frequently with a wooden spatula, until light brown, 2 to 5 minutes. Add remaining 2/3 cup stock and wine; cook, stirring, until sauce thickens. Season with salt, black pepper and more hot pepper sauce. Add shrimp and any liquid; sauté until just opaque, 2 to 5 minutes, being careful not to overcook. Just prior to serving, transfer grits cakes to a baking sheet; bake until warm through, about 6 minutes. Spoon a bit of sauce and 1 shrimp over each cake; garnish with parsley. Do AHEAD: The grits-cake base of these nibbles needs to firm up in the fridge for at least 2 1/2 hours-and more time is fine. Prep it the night before your party.

CRABBY GRIT N' SHRIMP CAKES WITH LUSCIOUS LEMON SAUCE



Crabby Grit n' Shrimp Cakes with Luscious Lemon Sauce image

Provided by Food Network

Categories     appetizer

Time 1h45m

Yield 6 servings

Number Of Ingredients 21

3 tablespoons vegetable oil
3 tablespoons butter
1 rib celery, chopped
1/4 cup chopped red onion
3 green onions, thinly sliced
3 tablespoons chopped green pepper
2 tablespoons seasoning salt
1/2 pound shrimp, peeled and deveined, tails removed
2 tablespoons vermouth
1 tablespoon lemon juice
1 cup cooked grits
1/2 cup bread crumbs
1/4 cup shredded Parmesan
2 tablespoons mayonnaise
2 eggs, beaten
4 ounces crabmeat
All-purpose flour, for dredging
Luscious Lemon Sauce, recipe follows
1/2 cup sour cream
1/2 cup mayonnaise
3 tablespoons lemon juice

Steps:

  • In medium skillet, over medium-high heat, add 2 tablespoons of the vegetable oil and 2 tablespoons of the butter. When the butter is melted, add the celery, red onion, green onion, and green pepper. Sprinkle with seasoning salt while cooking. Cook until vegetables are soft, about 6 minutes.
  • In medium skillet over medium heat mix shrimp, vermouth, and lemon juice. Cook until shrimp are pink. Once cooked, transfer to a food processor and pulse until shrimp are coarsely chopped.
  • In a bowl combine grits, vegetable mixture, shrimp mixture, bread crumbs, Parmesan cheese, and mayonnaise. When well blended stir in eggs, and add crabmeat.
  • On plastic lined cookie sheet drop 1/4 cup of mixture for each patty and flatten gently. Cover with plastic wrap and chill for at least 2 hours.
  • Once chilled, dredge patties in all-purpose flour. In a large skillet over medium-high heat, add remaining 1 tablespoon oil, and 1 tablespoon butter. When the butter is melted, add the patties and cook until golden brown. Drain on a paper towel lined plate. Serve with lemon sauce.
  • Stir all ingredients together.

SHRIMP AND GRITS



Shrimp and Grits image

Bobby Flay takes Southern-style Shrimp and Grits to the next level by adding sharp cheddar, bacon and lime juice in this easy recipe from Food Network.

Provided by Bobby Flay

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 11

4 cups water
Salt and pepper
1 cup stone-ground grits
3 tablespoons butter
2 cups shredded sharp cheddar cheese
1 pound shrimp, peeled and deveined
6 slices bacon, chopped
4 teaspoons lemon juice
2 tablespoons chopped parsley
1 cup thinly sliced scallions
1 large clove garlic, minced

Steps:

  • Bring water to a boil. Add salt and pepper. Add grits and cook until water is absorbed, about 20 to 25 minutes. Remove from heat and stir in butter and cheese.
  • Rinse shrimp and pat dry. Fry the bacon in a large skillet until browned; drain well. In grease, add shrimp. Cook until shrimp turn pink. Add lemon juice, chopped bacon, parsley, scallions and garlic. Saute for 3 minutes.
  • Spoon grits into a serving bowl. Add shrimp mixture and mix well. Serve immediately.

SARA'S SHRIMP AND GRIT CAKES



Sara's Shrimp and Grit Cakes image

Sara Foster, owner of Foster's Market in Durham and Chapel Hill, North Carolina, shares her recipe for this twist on a Southern classic. Order seven pepper jelly from Foster's Market in North Carolina.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Yield Makes 24 cakes

Number Of Ingredients 14

6 cups water
2 1/2 cups quick grits
5 ounces cheddar cheese, grated (2 cups)
1 tablespoon ground cumin
1/2 teaspoon cayenne pepper
2 teaspoons salt
1 1/2 teaspoons freshly ground pepper
2 bunches scallions, white and pale-green parts only (save greens for garnish), minced to equal 1/2 cup
12 medium shrimp, cooked, peeled, deveined, and cut in half lengthwise
2 tablespoons unsalted butter, plus more for pan
1/2 cup all-purpose flour
1/2 cup yellow cornmeal
Vegetable oil, for sauteing
1/2 cup Seven Pepper Jelly

Steps:

  • Bring 6 cups water to a boil in a medium saucepan. Butter a 13-by-18-inch baking pan. Slowly sprinkle grits into boiling water, stirring constantly with a whisk. Reduce heat to medium, and stir constantly until the mixture is thick, 5 to 7 minutes. Remove the pan from heat, and stir in cheese, cumin, cayenne, salt, pepper, and scallions.
  • Pour the mixture into prepared baking pan, and smooth out to a 1/2-inch-thick layer. Using a 2 1/2-inch-round cookie cutter, lightly mark out 24 circles in the grits. Press a shrimp half into each circle. Cover with plastic wrap, press down lightly to smooth, and refrigerate until set, 1 to 2 hours.
  • Combine flour and cornmeal in a small bowl. Using a cookie cutter, cut the grits along the marked lines into rounds, keeping the shrimp centered in each circle. In a large skillet, heat 1 teaspoon butter and enough oil to cover the bottom over medium-high heat. Dredge the cakes in the flour mixture, and saute, 8 at a time, until golden brown, 1 to 2 minutes on each side. Wipe out the skillet, and repeat, adding more butter and oil, until all cakes are cooked. Transfer to a baking sheet lined with paper towels. Top with a scant teaspoon of Seven Pepper Jelly and scallion greens; serve warm.

LOUISIANA GRILLED SHRIMP WITH GRITS CAKES



Louisiana Grilled Shrimp with Grits Cakes image

Make and share this Louisiana Grilled Shrimp with Grits Cakes recipe from Food.com.

Provided by Julesong

Categories     < 15 Mins

Yield 1 batch

Number Of Ingredients 18

2 poblano peppers
1 lb cheddar cheese, grated
6 cups cooked grits (according to package directions)
to taste flour
to taste egg wash
to taste fresh breadcrumb (for breading cakes)
2 red bell peppers, diced very finely
1 tablespoon peanut oil, plus oil for frying cakes
4 tablespoons Grand Marnier
2 cups Karo light corn syrup
2 -4 anchovy fillets (or to taste)
1 tablespoon capers
1/4 teaspoon harissa or 1/4 teaspoon Chinese red pepper sauce
1 tablespoon garlic, chopped
1 large lemon, juiced
1 cup homemade mayonnaise (commercial can be substituted, but use reduced sugar type to avoid too much sweetness)
12 u- 12 shrimp (jumbo, the bigger the better)
3 tablespoons scallion tops, sliced

Steps:

  • For the Grit Cakes: Roast one poblano pepper over open flame on gas stove until completely charred, then cool and dice. Add pepper and cheese to grits.
  • Stir to incorporate and spread in pan approximately 2 to 3 inches thick.
  • Let sit and refrigerate until it is cold.
  • Remove from refrigerator and cut with biscuit cutter to create cakes.
  • Bread the cakes in flour, egg wash and bread crumbs.
  • Keep in refrigerator until you are ready to cook the dish.
  • For the Pepper Jelly: Saute diced red peppers and remaining 1 poblano in 1 tablespoon peanut oil for 1 minute. Deglaze with Grand Marnier and add Karo syrup.
  • Cook at moderate heat approximately 20 minutes, liquid should reduce by 2/3.
  • Remove from heat and cool slightly.
  • For the Rouille: Combine anchovies, capers, pepper sauce, garlic and lemon juice in a blender until smooth.
  • Fold in mayonnaise and refrigerate. For plating: Deep fry the cakes.
  • Place Pepper Jelly on the bottom of the plate. Grill shrimp only until firm and pink.
  • Do not overcook.
  • Briefly place fried cake on grill to score and flavor, being careful not to burn breading.
  • Place cake on Pepper Jelly and top with 2 shrimp per person.
  • Drizzle Rouille on top and sprinkle with scallions.
  • Options: Top the cake with a teaspoon of salmon caviar, which will add texture and richness.

Nutrition Facts : Calories 7623.3, Fat 186.1, SaturatedFat 100.8, Cholesterol 486.9, Sodium 3928.8, Carbohydrate 1326, Fiber 33.1, Sugar 202.4, Protein 206.5

SHRIMP AND GRITS BAKE



Shrimp and Grits Bake image

Creamy grits are even better with the addition of cheese, herbs and plenty of shrimp. Serve it as a side, or the main course.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 50m

Yield 6

Number Of Ingredients 12

1 tablespoon olive oil
1 container (8 oz) refrigerated prechopped onion, celery and bell pepper mix
1 3/4 cups milk
1 cup Progresso™ chicken broth (from 32-oz carton)
1 cup uncooked quick-cooking grits
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1 container (5.2 oz) Boursin® cheese with garlic and herbs
1 lb uncooked medium shrimp, peeled, deveined and coarsely chopped
2 eggs, slightly beaten
1 tablespoon chopped fresh Italian (flat-leaf) parsley
2 teaspoons chopped fresh thyme leaves

Steps:

  • Heat oven to 375°F. Spray 11x7-inch (2-quart) glass baking dish with cooking spray.
  • In 10-inch skillet, heat oil over medium-high heat. Cook vegetable mix in oil 5 minutes, stirring occasionally, until tender.
  • In 4-quart heavy saucepan, heat milk and broth to boiling. Gradually add grits and salt, stirring constantly with whisk. Cook 5 minutes, stirring constantly, until thickened. Remove from heat. Stir in pepper and cheese. Stir in vegetable mixture, shrimp, eggs, parsley and thyme. Spoon mixture into baking dish.
  • Bake uncovered 25 minutes or until set.

Nutrition Facts : Calories 350, Carbohydrate 28 g, Fat 3, Fiber 2 g, Protein 19 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 670 mg

SHRIMP AND GRITS BITES



Shrimp and Grits Bites image

Enjoy these shrimp and grits bites made using Progresso® chicken broth - perfect for appetizers.

Provided by Betty Crocker Kitchens

Categories     Appetizer

Time 2h

Yield 30

Number Of Ingredients 9

4 slices thick-sliced bacon
3 1/2 cups Progresso™ chicken broth (from 32-oz carton)
1 1/4 cups uncooked quick-cooking grits
1/4 teaspoon salt
1 cup grated Parmesan cheese
3/4 lb uncooked medium shrimp, peeled, deveined and chopped
1 tablespoon finely chopped garlic
1 can (14.5 oz) diced tomatoes with basil, garlic and oregano, drained
4 medium green onions, chopped (1/4 cup)

Steps:

  • In 10-inch skillet, cook bacon until crisp; drain on paper towels. Crumble; set aside. Reserve drippings. Spray 13x9-inch pan with cooking spray. In 2-quart saucepan, heat broth to boiling over high heat. Gradually stir in grits and salt. Reduce heat to low. Cover; simmer 5 to 7 minutes, stirring often, until grits are thickened. Stir in cheese and bacon. Spoon into pan. Cover; refrigerate 1 hour or until firm.
  • Heat oven to 450°F. Run spatula around edge of pan and under grits to loosen edges; turn upside down onto large cutting board. Using 1 3/4-inch round cutter, cut grits into 30 rounds. Place in single layer on large cookie sheet. Bake 20 minutes; turn cakes over. Bake 10 to 12 minutes longer or until crisp and browned.
  • Meanwhile, add shrimp and garlic to bacon drippings in skillet. Cook over medium heat 3 to 4 minutes, stirring frequently, until shrimp are pink. Stir in tomatoes. Reduce heat; simmer 1 minute. Remove from heat; cover to keep warm.
  • Top each grits cake with 1 heaping teaspoon shrimp mixture; sprinkle with onions.

Nutrition Facts : Calories 40, Carbohydrate 2 g, Fiber 0 g, Protein 4 g, SaturatedFat 1 g, ServingSize 1 Appetizer, Sodium 250 mg

SHRIMP AND GRIT CAKES WITH SEVEN-PEPPER JELLY



Shrimp and Grit Cakes with Seven-Pepper Jelly image

These make a welcoming Southern appetizer for any gathering.

Provided by Martha Stewart

Categories     Appetizers

Yield Makes 24

Number Of Ingredients 13

12 medium shrimp
2 1/2 cups grits
5 ounces cheddar cheese, grated to equal 2 cups
1 tablespoon ground cumin
1/2 teaspoon cayenne pepper
2 teaspoons salt
1 1/2 teaspoons white pepper
2 bunches scallions, white and pale-green parts only, minced to equal 1/2 cup (save greens for garnish)
2 tablespoons butter, plus more for pan
1/2 cup all-purpose flour
1/2 cup yellow cornmeal
2 tablespoons vegetable oil
1/2 cup seven-pepper jelly

Steps:

  • Fill a large bowl with ice water; set aside. Bring a medium saucepan of water to a boil. Blanch the shrimp until opaque, 1 to 2 minutes. Transfer shrimp to ice bath until cool. When cool, peel and cut in half lengthwise along the vein. Discard vein; set aside shrimp.
  • Bring 6 cups water to a boil in a medium saucepan. Slowly sprinkle the grits into boiling water, stirring constantly with a whisk. Reduce heat to medium, and stir constantly until the mixture is thick, 5 to 7 minutes. Remove the pan from heat, and stir in cheddar, cumin, cayenne, salt, pepper, and scallions.
  • Pour the mixture into a buttered 10-by-15-inch jelly-roll pan, and smooth out to a 1/2-inch-thick layer. Using a 2 1/2-inch-round cookie cutter, lightly mark out 24 circles in the grits. Press 1 halved shrimp into each circle. Cover with plastic wrap, press down lightly to smooth, and chill until set, 1 to 2 hours.
  • Combine the flour and cornmeal in a small bowl. Using the cookie cutter, cut the grits along the marked lines into rounds, keeping the shrimp centered in each circle. Heat 2 teaspoons butter and 2 teaspoons oil in a large skillet over medium-high heat. Dredge the cakes in the flour mixture, and saute, eight at a time, until golden brown, 1 to 2 minutes on each side. Wipe out the skillet, and repeat, adding more butter and oil, until all cakes are cooked. Transfer to a baking sheet or a plate lined with paper towels. Top with a scant teaspoon of seven-pepper jelly and scallion greens; serve warm.

OVEN-BAKED SHRIMP & GRITS



Oven-Baked Shrimp & Grits image

On chilly days, I doctor up grits and top them with shrimp for a comfy meal. If you're not a seafood lover, use chicken, ham or both. -Jerri Gradert, Lincoln, Nebraska

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 6 servings.

Number Of Ingredients 11

1 carton (32 ounces) chicken broth
1 cup quick-cooking grits
1 can (10 ounces) diced tomatoes and green chiles, drained
1 cup shredded Monterey Jack cheese
1 cup shredded cheddar cheese, divided
Freshly ground pepper
2 tablespoons butter
1 medium green pepper, chopped
1 medium onion, chopped
1 pound uncooked shrimp (31-40 per pound), peeled and deveined
2 garlic cloves, minced

Steps:

  • Preheat oven to 350°. In a 13x9-in. or 2-1/2-qt. baking dish, combine broth and grits. Bake, uncovered, until liquid is absorbed and grits are tender, 30-35 minutes., Stir in tomatoes, Monterey Jack cheese and 1/2 cup cheddar cheese. Bake, uncovered, until heated through, about 10 minutes. Sprinkle with pepper and remaining cheese; let stand 5 minutes., In a large skillet, heat butter over medium-high heat; saute green pepper and onion until tender, 6-8 minutes. Add shrimp and garlic; cook and stir until shrimp turn pink, 2-3 minutes. Spoon over grits.

Nutrition Facts : Calories 360 calories, Fat 18g fat (10g saturated fat), Cholesterol 141mg cholesterol, Sodium 1199mg sodium, Carbohydrate 26g carbohydrate (2g sugars, Fiber 2g fiber), Protein 25g protein.

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From americastestkitchen.com


SHRIMP AND GRITS CASSEROLE RECIPE | SOUTHERN LIVING
Directions. Instructions Checklist. Step 1. Preheat oven to 350°F. Coat an 11- x 7-inch baking dish with cooking spray. Bring milk and 2 cups of the heavy cream to a boil in a medium saucepan over medium-high. Stir in grits and butter; let mixture return to a boil, whisking often.
From myrecipes.com


SHRIMP AND GRITS - ONCE UPON A CHEF
In a medium saucepan set over medium heat, combine the milk and salt. Bring to a boil and then, whisking constantly, slowly pour the grits into the bubbling broth. Reduce the heat to low and simmer, whisking often, until the grits become thick and creamy, about 5 minutes. Stir continuously to prevent sputtering.
From onceuponachef.com


10 BEST CREAMY SHRIMP GRITS RECIPES | YUMMLY
The Best Creamy Shrimp Grits Recipes on Yummly | Cajun Shrimp And Grits, Shrimp & Grits, Chef Ty's Zuppa Di Pesce With Creamed Grits
From yummly.com


COASTAL FLATS SHRIMP AND GRIT CAKES RECIPES | SPARKRECIPES
Full ingredient & nutrition information of the Not-Fried Shrimp with Japanese Cocktail Sauce Calories. Very Good 4.3/5. (7 ratings) PrairieHarpy's Shrimp Cakes. Lower in carbs and higher in protein, these make a lovely light lunch or dinner. CALORIES: 40.2 | FAT: 0.4 g | PROTEIN: 4.7 g | CARBS: 4.2 g | FIBER: 0.4 g.
From recipes.sparkpeople.com


SHRIMP AND GRIT CAKES RECIPE : OPTIMAL RESOLUTION LIST
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes.
From recipeschoice.com


SHRIMP AND GRITS | RICARDO
Grits. In a pot, bring the milk and broth to a boil. While whisking, sprinkle in the cornmeal. Cover and simmer for 30 minutes over low heat, stirring frequently. Add the cheese and stir just until melted. Add more water, as needed, for a silky texture. Season with salt and pepper. Keep warm.
From ricardocuisine.com


THE BEST EVER SHRIMP & GRIT CAKES RECIPE - COTTAGE AND VINE
2020-02-06 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 ...
From cottageandvine.net


SHRIMP AND GRITS CAKE RECIPE - ALL INFORMATION ABOUT HEALTHY …
Pour grits onto sheet; smooth into an even layer. Cover and refrigerate until very firm, at least 2 1/2 hours or overnight. Use a 2-inch biscuit or round cookie cutter to cut out 16 cakes; cover ... Cover and refrigerate until very firm, at least 2 1/2 hours or overnight.
From therecipes.info


RECIPE: CAJUN SPICED SHRIMP AND GRITS CAKES | WHOLE FOODS MARKET
Method. Bring 3 1/2 cups salted water to a boil in a heavy-bottomed pot, then reduce to medium. Slowly add grits and whisk until smooth and simmering. Reduce heat to very low, cover and cook 10 minutes. Slowly whisk in cheese and 1 tablespoon of the butter. Pour mixture into a jelly roll mold or loaf pan and cool until firm.
From wholefoodsmarket.com


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