Description
Shrimp-Stuffed Cheddar Jalapeño Grit Cakes are crispy, golden, and loaded with bold Southern flavors. Each bite delivers creamy grits, tender shrimp, sharp cheddar, and a little jalapeño heat—perfect for appetizers, brunch, or an impressive side dish.
Ingredients
Grit Cake Base
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1 cup grits
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3 cups water
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1 cup shredded cheddar cheese
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1/2 cup diced jalapeños (fresh or pickled)
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1/2 teaspoon garlic powder
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1/2 teaspoon onion powder
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Salt and pepper, to taste
Filling
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1 cup cooked shrimp, chopped
Cooking
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1/4 cup vegetable oil or butter (for frying)
Garnish (Optional)
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Chopped green onions
Instructions
Step 1: Cook the Grits
In a saucepan, bring water to a boil. Stir in the grits and a pinch of salt. Reduce heat and simmer, stirring frequently, until thickened—about 5–7 minutes.
Step 2: Flavor the Grits
Remove from heat. Stir in cheddar cheese, diced jalapeños, garlic powder, onion powder, and pepper. Mix until the cheese melts.
Step 3: Add the Shrimp
Fold the chopped cooked shrimp into the cheesy grits. Allow the mixture to cool slightly.
Step 4: Shape the Cakes
Form the mixture into small patties. Place on a lined baking sheet and refrigerate for 30 minutes to firm up.
Step 5: Fry the Cakes
Heat oil or butter in a skillet over medium heat. Fry grit cakes for 2–3 minutes per side until golden and crispy.
Step 6: Garnish and Serve
Sprinkle with chopped green onions and serve hot.
Notes
If the grit mixture is too soft to shape, chill it a bit longer.
For extra heat, mix a few dashes of hot sauce into the grits.
Use sharp cheddar for the boldest flavor.
Pickled jalapeños add a tangy twist if you prefer a little extra zing.
- Prep Time: 15
- Cook Time: 15