Grit n' Shrimp Cakes

By CheeseDiva

Ingredients

• 3 tbsps vegetable oil
• 3 tbsps butter
• 1 celery (rib, chopped)
• 1/4 cup red onion (chopped)
• 3 green onions (thinly sliced)
• 3 tbsps green pepper (chopped)
• 2 tbsps seasoning salt
• 1/2 lb shrimp (peeled and deveined, tails removed)
• 1 tbsp lemon juice
• grits
• 3 cups chicken broth
• 1 cup uncooked quick-cooking grits
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground pepper
• 2 tablespoons butter
• 2 cups (8 ounces) shredded Cheddar cheese
• 1/2 cup bread crumbs
• 2 tbsps mayonnaise
• 2 eggs (beaten)
• 4 ozs crabmeat
• all purpose flour (for dredging)

Details

Servings 6
Adapted from yummly.com

Preparation

Step 1

n medium skillet, over medium-high heat, add 2 tablespoons of the vegetable oil and 2 tablespoons of the butter. When the butter is melted, add the celery, red onion, green onion, and green pepper. Sprinkle with seasoning salt while cooking. Cook until vegetables are soft, about 6 minutes.

In medium skillet over medium heat mix shrimp, vermouth, and lemon juice. Cook until shrimp are pink. Once cooked, transfer to a food processor and pulse until shrimp are coarsely chopped.

In a bowl combine cooked grits, vegetable mixture, shrimp mixture, bread crumbs, and mayonnaise. When well blended stir in eggs.
On plastic lined cookie sheet drop 1/4 cup of mixture for each patty and flatten gently. Cover with plastic wrap and chill for at least 2 hours.

Once chilled, dredge patties in all-purpose flour. In a large skillet over medium-high heat, add remaining 1 tablespoon oil, and 1 tablespoon butter. When the butter is melted, add the patties and cook until golden brown. Drain on a paper towel lined plate. Serve with Spicy Remoulade sauce you can purchase at store.