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 Sausage-filled Cheese Rolls View recipe Huevos Rancheros Breakfast Casserole View recipe Brown Sugar Soy Sauce Salmon 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 Sausage-filled Cheese Rolls View recipe Huevos Rancheros Breakfast Casserole View recipe Brown Sugar Soy Sauce Salmon View recipe
