Are you looking for a new and exciting way to celebrate the holidays with your family and friends? Do you love shrimp and grits, but want to try something different than the usual creamy version? If so, you will love this recipe for shrimp and grits cakes with rémoulade, a festive and delicious dish that is perfect for Christmas and New Year.
Shrimp and grits is a classic Southern dish that originated in the coastal regions of South Carolina and Georgia. It consists of cooked shrimp served over a bed of creamy cornmeal porridge, also known as grits. It is usually seasoned with butter, cheese, bacon, and spices, and sometimes topped with a sauce or gravy.
In this recipe, we will show you how to make shrimp and grits cakes, which are crispy on the outside and soft on the inside. They are made by mixing cooked shrimp and cheese grits together, forming them into patties, and frying them until golden brown. They are served with a tangy and spicy rémoulade sauce, which is a French mayonnaise-based sauce that is flavored with mustard, capers, pickles, herbs, and hot sauce. The combination of the savory cakes and the zesty sauce is irresistible and satisfying.
This dish is ideal for the holiday season, as it is easy to make, elegant to serve, and festive to eat. You can make the cakes and the sauce ahead of time, and reheat them when you are ready to serve. You can also customize the recipe to your liking, by adding more or less cheese, spices, or hot sauce. You can also use different types of shrimp, such as fresh, frozen, or canned, depending on your preference and availability.
Shrimp and grits cakes with rémoulade are a great way to enjoy the flavors of the South, and to impress your guests with a unique and delicious dish. They are also a great way to use up any leftover shrimp or grits you may have from previous meals. Whether you serve them as an appetizer, a main course, or a side dish, they are sure to be a hit at your holiday table.
Table of Contents
Ingredients
- For the shrimp and grits cakes:
- 4 cups water
- 1 teaspoon salt
- 1 cup quick-cooking grits
- 2 cups shredded cheddar cheese
- 4 tablespoons butter
- 2 eggs, lightly beaten
- 1 pound cooked shrimp, peeled, deveined, and chopped
- 1/4 cup chopped fresh parsley
- 1/4 teaspoon black pepper
- 1/4 teaspoon cayenne pepper
- 1/4 cup all-purpose flour
- 1/4 cup vegetable oil
- For the rémoulade sauce:
- 1 cup mayonnaise
- 2 tablespoons Dijon mustard
- 2 tablespoons chopped capers
- 2 tablespoons chopped pickles
- 2 tablespoons chopped fresh parsley
- 1 tablespoon lemon juice
- 1 teaspoon Worcestershire sauce
- 1 teaspoon hot sauce
- Salt and pepper, to taste
Tools and Equipment
- For the shrimp and grits cakes:
- A large saucepan
- A wooden spoon
- A large mixing bowl
- A small mixing bowl
- A measuring cup
- A measuring spoon
- A knife
- A cutting board
- A baking sheet
- A large skillet
- A spatula
- A paper towel-lined plate
- For the rémoulade sauce:
- A small mixing bowl
- A whisk
- A measuring cup
- A measuring spoon
- A knife
- A cutting board
Recommended Products
- For the shrimp and grits cakes:
- Quaker Quick 5-Minute Grits, 80 Ounce
- Tillamook Medium Cheddar Cheese, 2 Pound
- Kirkland Signature Raw Tail-off Shrimp, 2 Pound
- McCormick Parsley Flakes, 2.7 Ounce
- McCormick Ground Cayenne Red Pepper, 1.75 Ounce
- Gold Medal All Purpose Flour, 5 Pound
- Crisco Pure Vegetable Oil, 48 Ounce
- For the rémoulade sauce:
- Hellmann’s Real Mayonnaise, 30 Ounce
- Grey Poupon Dijon Mustard, 8 Ounce
- Reese Non Pareil Capers, 3.5 Ounce
- Vlasic Kosher Dill Pickle Spears, 24 Ounce
- McCormick Parsley Flakes, 2.7 Ounce
- ReaLemon 100% Lemon Juice, 15 Ounce
- Lea & Perrins Worcestershire Sauce, 10 Ounce
- Frank’s RedHot Original Cayenne Pepper Sauce, 12 Ounce
Time Required
- Prep time: 30 minutes
- Cook time: 30 minutes
- Total time: 1 hour
Mise en Place
- For the shrimp and grits cakes:
- Bring the water and salt to a boil in a large saucepan over high heat.
- Gradually whisk in the grits, and reduce the heat to low.
- Simmer, stirring occasionally, until thickened, about 5 minutes.
- Stir in the cheese and butter, until melted and smooth.
- Transfer the grits to a large mixing bowl, and let them cool slightly.
- In a small mixing bowl, whisk the eggs, and stir them into the grits.
- Stir in the shrimp, parsley, black pepper, and cayenne pepper, and mix well.
- Shape the mixture into 12 patties, about 3 inches in diameter and 1/2 inch thick.
- Place the patties on a baking sheet, and refrigerate them for at least 15 minutes, or until firm.
- Sprinkle the flour over the patties, and shake off any excess.
- Heat the oil in a large skillet over medium-high heat.
- Fry the patties in batches, turning once, until golden and crisp, about 4 minutes per side.
- Drain the patties on a paper towel-lined plate, and keep them warm in a low oven, if desired.
- For the rémoulade sauce:
- In a small mixing bowl, whisk together the mayonnaise, mustard, capers, pickles, parsley, lemon juice, Worcestershire sauce, and hot sauce, until well combined.
- Season with salt and pepper, to taste.
- Refrigerate the sauce until ready to serve, or for up to 3 days.
Step-by-Step Instructions
- Make the shrimp and grits cakes, as described in the mise en place section.
- Make the rémoulade sauce, as described in the mise en place section.
- Serve the shrimp and grits cakes with the rémoulade sauce, and enjoy!
Serving Instructions
- You can serve the shrimp and grits cakes as an appetizer, a main course, or a side dish, depending on your preference and occasion.
- You can serve them hot, warm, or at room temperature, depending on your taste and convenience.
- You can serve them with a green salad, coleslaw, cornbread, or any other accompaniments you like.
- You can garnish them with more chopped parsley, lemon wedges, or hot sauce, if desired.
Tips and Notes
- You can make the shrimp and grits cakes and the rémoulade sauce ahead of time, and reheat them when you are ready to serve. You can store them in an airtight container in the refrigerator for up to 3 days, or in the freezer for up to 3 months. To reheat them, you can microwave them, bake them, or fry them again, until heated through.
- You can customize the recipe to your liking, by adding more or less cheese, spices, or hot sauce. You can also use different types of shrimp, such as fresh, frozen, or canned, depending on your preference and availability. If you use frozen shrimp, make sure to thaw them completely and drain them well before chopping them. If you use canned shrimp, make sure to rinse them well and drain them well before chopping them.
- You can also use different types of cheese, such as Monterey Jack, Colby, or Gouda, depending on your taste and availability. You can also use different types of grits, such as stone-ground, regular, or instant, depending on your preference and availability. If you use stone-ground or regular grits, you may need to adjust the cooking time and water amount, according to the package directions.
- You can also use different types of mayonnaise, mustard, capers, pickles, herbs, or hot sauce, depending on your taste and availability. You can also make your own mayonnaise, mustard, capers, pickles, or hot sauce, if you are feeling adventurous and have the time and ingredients.
Nutrition Facts
Serving size: 1 cake with 2 tablespoons of sauce
- Calories: 320
- Fat: 24 g
- Saturated fat: 9 g
- Cholesterol: 120 mg
- Sodium: 580 mg
- Carbohydrates: 14 g
- Fiber: 1 g
- Sugar: 1 g
- Protein: 15 g
- Vitamin A: 10%
- Vitamin C: 6%
- Calcium: 20%
- Iron: 8%
Disclaimer
- This recipe is intended for informational and educational purposes only. It is not a substitute for professional medical advice, diagnosis, or treatment. Always consult your doctor or qualified health provider before making any changes to your diet, especially if you have any allergies or dietary concerns.
- This recipe is based on our own research and experience, and may not reflect the opinions or recommendations of other sources. We do not claim to be experts or authorities on the subject, and we do not guarantee the accuracy, completeness, or suitability of the information for any purpose. Your use of this recipe is at your own risk and discretion.