The Chef

Restaurants

Meals

Drinks

Restaurants›Gocha's Breakfast Bar›Shrimp Grit Cake Recipe

Shrimp Grit Cake Recipe

Inspired by Gocha's Breakfast Bar

Time2h 45m

Serves4

*A decadent fried golden brown grit cake topped with jalapenos, white cheddar cheese, and a sauteed shrimp along with Gocha's tasty creamy herb sauce garnished with parsley and green onions.

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Grit Cakes

1 1/2 cups fine yellow grits (or stone-ground if available)

4 cups water or low-sodium chicken stock

1 cups whole milk

3 tbs Unsalted butter

1 cups white cheddar, shredded

1 each jalapeño, seeded and minced

1 1/2 tsp Celtic sea salt

1/2 tsp black pepper

1/2 cups all-purpose flour (for dredging)

1/4 cups cornmeal (optional for slightly gritty crust)

1/2 cups vegetable oil (for shallow frying)

Shrimp

12 each large shrimp, peeled and deveined (16–20 count)

2 tsp Garlic, minced

1/2 tsp Smoked paprika

1 tbs ReaLemon lemon juice

1 tbs olive oil

1/2 tsp Celtic sea salt

1/4 tsp black pepper

Creamy Herb Sauce (Gocha-style)

1/2 cups Mayonnaise

1/4 cups sour cream or Greek yogurt

2 tbs fresh parsley, finely chopped

2 tbs green onions, thinly sliced (white and green parts)

1 tbs fresh dill, chopped (or 1 tsp dried)

1/2 tsp Lemon zest

1 tsp ReaLemon lemon juice

1/4 tsp Watkins garlic powder

1/2 tsp hot sauce (optional)

1/4 tsp Celtic sea salt

1/4 tsp black pepper

Garnish

1 tbs Fresh parsley, chopped

1 tbs Green onions, sliced

6 each pickled jalapeño slices (optional)

2 each lemon wedges

Method

Grit Cakes

Cook the grits

Bring 4 cups water or chicken stock to a boil in a medium saucepan. Slowly whisk in 1.5 cups grits. Reduce heat to low and simmer, stirring frequently, until thickened and tender, 20–25 minutes for fine grits (longer for stone-ground). If mixture becomes too thick while cooking, stir in up to 1/2 cup additional water or milk.

Finish and set

Stir in 1 cup whole milk, 3 tbs unsalted butter, 1 cup shredded white cheddar, 1 minced jalapeño, 1.5 tsp salt, and 1/2 tsp black pepper until melted and smooth. Taste and adjust seasoning. Pour grits into a lightly oiled 8x8-inch pan (or 9-inch round), spread evenly, and press to smooth. Chill uncovered in the refrigerator at least 2 hours (or until firm) — overnight is fine.

Cut and dredge

When firm, turn grit slab onto a cutting board and cut into 6 equal squares (or 8 smaller cakes). Mix 1/2 cup all-purpose flour with 1/4 cup cornmeal (optional) and a pinch of salt on a plate. Dredge each grit cake lightly in the flour/cornmeal so all sides are coated.

Pan-fry grit cakes

Heat 1/2 cup vegetable oil in a large skillet over medium heat until shimmering (about 350°F if using a thermometer). Fry grit cakes 2–3 minutes per side, until golden brown and crisp. Work in batches if needed. Transfer to a wire rack or paper towel-lined plate and keep warm in a 200°F oven while you finish shrimp and sauce.

Shrimp

Pat 12 large shrimp dry and toss with 1 tbs olive oil, 2 tsp minced garlic, 1/2 tsp smoked paprika, 1 tbs lemon juice, 1/2 tsp salt and 1/4 tsp black pepper. Let sit 5–10 minutes while grits chill or while you heat the pan.

Heat a nonstick or stainless skillet over medium-high heat. Add 1 tbs olive oil (if needed) and sear shrimp 1–2 minutes per side until pink and opaque (total 3–4 minutes). Remove shrimp to a plate. If desired, add a squeeze of lemon juice and the pan juices to the shrimp for extra flavor.

Creamy Herb Sauce (Gocha-style)

In a small bowl combine 1/2 cup mayonnaise, 1/4 cup sour cream or Greek yogurt, 2 tbs chopped parsley, 2 tbs sliced green onions, 1 tbs chopped dill, 1/2 tsp lemon zest, 1 tsp lemon juice, 1/4 tsp garlic powder, 1/2 tsp hot sauce (optional), 1/4 tsp salt and 1/4 tsp black pepper. Whisk until smooth and refrigerate at least 15 minutes to let flavors meld.

Assembly and Garnish

Place one warm grit cake on each serving plate. Sprinkle a little extra shredded white cheddar over each warm cake so it softens slightly.

Top each grit cake with 2–3 sautéed shrimp. Spoon 1–2 tbs of the creamy herb sauce over the shrimp and around the cake. Add 1–2 pickled jalapeño slices or fresh jalapeño rings if desired.

Garnish with chopped parsley and sliced green onions. Serve immediately with lemon wedges on the side.