E-mail this page Share on Facebook Share on Pinterest Share on Twitter Print this page Grilled Shrimp and Grit Cakes Lodge Cast Iron | August 15, 2024 Shrimp and Grits is classic southern fare for all the right reasons. We took this low-country favorite and added big grilled flavor, delivered here via our USA Enamel Grill Pan. The grits get loaded with cheese and then cut into cakes before a gentle grilling on both sides. Topped with flavorful shrimp and a don’t-skip-it mascarpone cream sauce, these may become your favorite way to serve something southern. Level Advanced Prep Time 15 minutes Cook Time 1 hour Serves 3-5 Cook it With Our USA Enamel™ Grill Pan Ingredients Shrimp 1 pound jumbo shrimp, peeled and deveined 3 tablespoons olive oil 2 cloves garlic, minced 1 tablespoon lemon juice ½ teaspoon salt ½ teaspoon pepper ½ teaspoon paprika ½ teaspoon chili powder ⅛ teaspoon cayenne ¼ cup chives, chopped Grit Cakes 1½ cups chicken broth 1½ cups whole milk ¼ teaspoon salt ¾ cup grits ½ cup white cheddar cheese, shredded Mascarpone Cream Sauce 8 ounces mascarpone cheese 2 tablespoons half and half ½ teaspoon salt ½ teaspoon pepper ½ teaspoon paprika ½ teaspoon chili powder ⅛ teaspoon cayenne ½ teaspoon Dijon mustard 2 sprigs thyme Directions Marinate the shrimp. Mix all shrimp ingredients together in a bag to make a marinade for the shrimp. Refrigerate for 30 minutes or up to 2 hours. Prep the grit cakes. In a small saucepan, bring broth and milk to a boil. Stir in grits and salt; once the mixture is boiling again, set heat to low, cover and cook for 25-30 minutes, stirring occasionally. Remove grits from heat and stir in shredded cheese. Pour the mixture out on a small baking sheet lined with parchment paper, then refrigerate for 20 minutes until just set. Cut grits out with a greased 3.5” cookie or biscuit cutter. Make the cream sauce. Combine all sauce ingredients in a small saucepan. Heat over low until combined. Remove from heat and discard thyme. Reserve for plating. Grill the shrimp and grits. Preheat an enameled grill pan over medium high heat, 3 to 5 minutes. Spray with nonstick spray and grill each grit cake for 1 to 2 minutes per side. Set aside. Remove shrimp from fridge and discard marinade. Grill shrimp on the enameled grill pan for 2 to 3 minutes per side. Assemble the grit cakes. Stack a grit cake, sauce, shrimp, more sauce, and then top with chives. Serve with sliced lemon wedges. Contributed By: Lodge Cast Iron We hope you enjoy our stories and recipes! Follow us on Instagram, Facebook, and Twitter, and tag your Instagram food photos with #lodgecastiron for a chance to be featured on our feed! How would you rate this recipe? Thanks for rating Submit Recommended recipes you might like Black Pepper Porterhouse Steaks with Rosemary Potatoes View recipe Spiced Braised Pork Shoulder View recipe Slow-Braised Collard Greens View recipe
E-mail this page Share on Facebook Share on Pinterest Share on Twitter Print this page Grilled Shrimp and Grit Cakes Lodge Cast Iron | August 15, 2024 Shrimp and Grits is classic southern fare for all the right reasons. We took this low-country favorite and added big grilled flavor, delivered here via our USA Enamel Grill Pan. The grits get loaded with cheese and then cut into cakes before a gentle grilling on both sides. Topped with flavorful shrimp and a don’t-skip-it mascarpone cream sauce, these may become your favorite way to serve something southern. Level Advanced Prep Time 15 minutes Cook Time 1 hour Serves 3-5 Cook it With Our USA Enamel™ Grill Pan Ingredients Shrimp 1 pound jumbo shrimp, peeled and deveined 3 tablespoons olive oil 2 cloves garlic, minced 1 tablespoon lemon juice ½ teaspoon salt ½ teaspoon pepper ½ teaspoon paprika ½ teaspoon chili powder ⅛ teaspoon cayenne ¼ cup chives, chopped Grit Cakes 1½ cups chicken broth 1½ cups whole milk ¼ teaspoon salt ¾ cup grits ½ cup white cheddar cheese, shredded Mascarpone Cream Sauce 8 ounces mascarpone cheese 2 tablespoons half and half ½ teaspoon salt ½ teaspoon pepper ½ teaspoon paprika ½ teaspoon chili powder ⅛ teaspoon cayenne ½ teaspoon Dijon mustard 2 sprigs thyme Directions Marinate the shrimp. Mix all shrimp ingredients together in a bag to make a marinade for the shrimp. Refrigerate for 30 minutes or up to 2 hours. Prep the grit cakes. In a small saucepan, bring broth and milk to a boil. Stir in grits and salt; once the mixture is boiling again, set heat to low, cover and cook for 25-30 minutes, stirring occasionally. Remove grits from heat and stir in shredded cheese. Pour the mixture out on a small baking sheet lined with parchment paper, then refrigerate for 20 minutes until just set. Cut grits out with a greased 3.5” cookie or biscuit cutter. Make the cream sauce. Combine all sauce ingredients in a small saucepan. Heat over low until combined. Remove from heat and discard thyme. Reserve for plating. Grill the shrimp and grits. Preheat an enameled grill pan over medium high heat, 3 to 5 minutes. Spray with nonstick spray and grill each grit cake for 1 to 2 minutes per side. Set aside. Remove shrimp from fridge and discard marinade. Grill shrimp on the enameled grill pan for 2 to 3 minutes per side. Assemble the grit cakes. Stack a grit cake, sauce, shrimp, more sauce, and then top with chives. Serve with sliced lemon wedges. Contributed By: Lodge Cast Iron We hope you enjoy our stories and recipes! Follow us on Instagram, Facebook, and Twitter, and tag your Instagram food photos with #lodgecastiron for a chance to be featured on our feed! How would you rate this recipe? Thanks for rating Submit Recommended recipes you might like Black Pepper Porterhouse Steaks with Rosemary Potatoes View recipe Spiced Braised Pork Shoulder View recipe Slow-Braised Collard Greens View recipe
