Shrimp Cakes over Grit Cakes with Lemon Dill Sauce

Shrimp Cakes over Grit Cakes with Lemon Dill Sauce
Recipe by: Paula Deen
Ingredients: Makes 3 dozen
1 ½ pounds peeled and deveined fresh medium shrimp, finely chopped
1 ½ cups crushed saltine crackers (about 1 sleeve)
½ cup finely chopped red bell pepper
¼ cup chopped green onion
2 teaspoons minced fresh parsley
1 teaspoon lemon zest
1 teaspoon minced fresh dill
5 tablespoons mayonnaise
2 large eggs
4 tablespoon butter, divided
Gri cakes (recipe follow)
Lemon dill sauce (recipe follow)
Garnish sliced green onion

  • Line a rimmed baking sheet with parchment paper. In a large bowl, combine chopped shrimp, crushed crackers, bell pepper, green onion, parsley, lemon zest, and drill
  • In a small bowl, whisk together mayonnaise and eggs until smooth. Add to shrimp mixture, tossing gently to combine. Using hands, gently mixture into 2 inch cakes. Place on prepared baking sheet, cover, and refrigerate for at least 2 hours or up to 2 days.
  • In a large skillet, melt 1 tablespoon butter over medium heat. Add 8 cakes, and cook for 3 to 4 minutes per side or until golden brown. Remove from skillet, and repeat procedure with remaining butter and shirmp cakes.
  • Top each grit cake with a shrimp cake, and top with lemon dill sauce. Garnish with green onion, if desired. Serve immediately.
Grit cakes( Makes about 3 dozen)
6 cups low sodium chicken broth
1 ½ cups quick cooking grits
1 cup shredded fortina cheese
¼ cup butter, melted

  • Spray a 15x10 inch jelly roll pan with nonstick cooking spray.
  • In a large saucepan, bring chicken broth to a boil over medium high heat. Reduce heat to medium low, and gradually add grits, whisking constantly. Cook over medium low heat, stirring constantly, for 6 to 8 minutes or until very thick. Add cheese, stirring until cheese melts. Pour mixture into prepared pan, and cool for 30 minutes.
  • Cover jelly roll pan, and refirgerate for at leat 4 hours or up to 2 days.
  • Preheat oven to 425 degree. Brush a rimmed baking sheet with ¼ cup melted butter.
  • Cut grits into 2 inch squares. Place grit cakes on prepared baking sheet, and bake for 10 minutes. Turn grit cakes, and bake for 10 minutes longer or until golden brown.
Lemon Dill Sauce(make about 1 ½ cups)
1 cup sour cream
½ cup mayonnaise
2 teaspoons minced fresh dill
1 teaspoon miced fresh parsley
1 teaspoon minced fresh chives
½ teaspoon lemon zest
1/8 teaspoon salt

  • In a small bowl, combine sour cream mayonnaise, dill, parsley, chives, lemon zest, and salt. Cover and refrigerate for up to 3 days.
Shrimp Cakes over Grit Cakes with Lemon Dill Sauce

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