Shrimp 'N Grit Cakes

You’ve heard of shrimp and grits?  Well I have an easy and whimiscal take on this iconic favorite.  Behold Shrimp ’n Grit Cakes.  Classic flavor combination with the sizzle of chili paste and the cool, vibrant relief of a tangy dill sauce.  So easy to prepare with the help of a great shortcut pantry staple, instant grits. Don’t knock them unless you have a but more time on your hands to make grits from scratch.


These crazy cakes are so addictively delicious that you might want to double your batch.  Just sayin’.

Shrimp 'n Grit Cakes
(makes 10 medium sized cakes)
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2 packages instant grits
1 c coconut milk
Mix together in a microwave safe dish and microwave according to package instructions (about 1 minute) and let cool slightly.


4 oz peeled and deveined shrimp, patted very dry and chopped into smaller pieces
1 t chili paste (such as Calabrian chili paste, an Italian chili paste that is one of my favorite kapow condiments)
1 egg, beaten
1 1/2 T chopped dill, divided)
1 lemon, zested. (Zest for the cakes and juice for the sauce)
Olive oil
Course sea salt
Package of field greens or arugula to serve the cakes atop


Sauce
1/3 c mayonnaise (I like olive oil mayo)
Whisk Mayo with juice of the lemon, remaining dill and a pinch of salt




Combine cooled grits with chili paste, egg, 1/2 tablespoon of the dill, lemon zest and a pinch of salt.  Chilling the mixture for 20 or minutes helps the cakes to set better.
Scoop into a medium hot skillet you’ve drizzled with olive oil and saute on each side about 2-3 minutes until shrimp is cooked through and cakes are golden on each side.
I use a medium sized ice cream scoop to ensure cakes are uniform in size.  This batch makes about 10 smaller sized cakes with my scoop.  I like 2-3 per portion.  Use one portion if this will be more of an appetizer.
Place the cakes on top of the field greens or arugula and drizzle with the dill sauce.