 |
Listen, I know what you’re thinking: “Shrimp and grits? That’s been done to death.” And you’re right – sort of. But hear me out, because we’re taking this Southern belle to charm school with a twist she didn’t see coming.
Traditional shrimp and grits are perfect. It doesn’t need fixing. But it does need a sister who studied abroad in Paris, came back wearing a leather jacket, and started questioning everything about her upbringing. Enter: Crispy Shrimp and Grits Cakes with Comeback Sauce.
The genius here is treating leftover grits like the goldmine they are. You know how polenta gets firm and sliceable when cold? Grits do the same thing, except they’re sassier about it and have a better accent. We’re folding shrimp, sharp cheddar and scallions into creamy stone-ground grits, then chilling them until they’re cake-able.
Then we pan-fry these bad boys in butter – and yes, this is Lowcountry cooking, so we don’t apologize for butter any more than we apologize for humidity or calling everyone “honey.”
But the real star of this show is the comeback sauce, which allegedly got its name because people kept coming back for more. Though I suspect it’s really because once you taste it, you cannot come back to regular condiments. It’s pink, it’s tangy, it’s slightly spicy, and yes, you will absolutely eat it with a spoon when no one’s looking. I won’t tell.
The beauty of this dish is its versatility. Serve it for brunch with a fried egg on top. Make it for dinner with a simple salad. Bring it to a potluck and watch it disappear faster than your aunt’s famous gossip spreads through town. These cakes are the culinary equivalent of being bilingual, Southern roots, cosmopolitan sensibility.
Crispy shrimp, grits cakes with comeback sauce
Ingredients for the Grits Cakes:
- 2 cups cooked stone-ground grits, cooled to room temperature.
- 1 pound cooked shrimp, roughly chopped.
- 1 cup sharp white cheddar, shredded.
- 3 scallions, thinly sliced.
- 1 large egg, beaten.
- ½ teaspoon salt.
- ¼ teaspoon cayenne pepper.
- 4 tablespoons butter for frying.
Ingredients for the Comeback Sauce:
- ¾ cup mayonnaise.
- 3 tablespoons ketchup.
- 2 tablespoons hot sauce (Crystal or Louisiana preferred).
- 1 tablespoon Worcestershire sauce.
- 1 garlic clove, minced.
- 1 teaspoon smoked paprika.
- Juice of half a lemon.
- ½ teaspoon black pepper (or more, live dangerously).
Instructions:
In a large bowl, combine the grits, chopped shrimp, cheddar, scallions, beaten egg, salt and cayenne. Mix until everything’s happily married. Spread the mixture into a greased 9x9-inch pan, smoothing the top. Cover and refrigerate for at least 2 hours or overnight – patience is a virtue, and so are firm grits.
Make the comeback sauce by whisking all ingredients together in a bowl. Taste and adjust – more hot sauce if you’re brave, more lemon if you’re feeling fresh. Refrigerate until serving.
When ready to cook, cut the chilled grits into eight squares or rounds (a biscuit cutter works beautifully). Heat 2 tablespoons butter in a large skillet over medium heat. Working in batches, fry the cakes for 3-4 minutes per side until deeply golden and crispy. Add remaining butter as needed. Don’t rush this – good crust takes time.
Serve the cakes hot with a generous dollop of cold comeback sauce. Watch your guests’ eyes light up like they just discovered electricity. Accept their praise graciously. Smile knowingly when they ask for seconds.
This is shrimp and grits reimagined, reinvented and ready for its close-up. Sometimes tradition needs a leather jacket.
Barry Cohen welcomes your thoughts, suggestions and feedback. For recipes or questions, email him at barrycohen210@gmail.com.