Description
These Grilled Shrimp and Cheddar Grit Fritters with Smoky Cream combine creamy, cheesy grits transformed into crispy fritters perfectly paired with smoky grilled shrimp. Topped with a tangy smoky cream sauce, this Southern-American inspired dish makes a delicious appetizer or main course that’s flavorful and satisfying.
Ingredients
Scale
For the fritters:
- 1 cup stone-ground grits (or quick-cooking grits)
- 3 cups water or chicken broth
- 1 cup shredded sharp cheddar cheese
- 1 tbsp butter
- ½ tsp garlic powder
- ½ tsp smoked paprika
- Salt and pepper to taste
- 1 egg (lightly beaten)
- ½ cup all-purpose flour
- 1 tsp baking powder
- Oil for frying
For the shrimp:
- 1 lb raw shrimp (peeled and deveined)
- 1 tbsp olive oil
- 1 tsp smoked paprika
- ½ tsp garlic powder
- Salt and pepper to taste
For the smoky cream:
- ½ cup sour cream or plain Greek yogurt
- 1 tsp smoked paprika
- ½ tsp lemon juice
- Salt to taste
Instructions
- Make the grits: In a saucepan, bring the water or chicken broth to a boil. Stir in the grits, then reduce heat to low. Cook according to package instructions until thick and creamy, stirring frequently. Stir in butter, shredded cheddar cheese, garlic powder, smoked paprika, salt, and pepper. Allow to cool slightly before mixing in the lightly beaten egg.
- Prepare the batter: In a separate bowl, whisk together the all-purpose flour and baking powder. Fold this mixture into the cooled grits to form a thick batter. Chill the batter in the refrigerator for 15 to 30 minutes; this will make shaping the fritters easier.
- Fry the fritters: Heat about ½ inch of oil in a skillet over medium heat. Scoop spoonfuls of the grit batter and flatten gently to form small patties. Fry the fritters in batches for 2 to 3 minutes on each side, or until they are golden brown and crispy. Remove the fritters and drain on a paper towel-lined plate.
- Grill the shrimp: Toss the peeled and deveined shrimp with olive oil, smoked paprika, garlic powder, salt, and pepper. Grill the shrimp on a grill pan or an outdoor grill over medium-high heat for about 2 to 3 minutes per side, until the shrimp are pink and fully cooked.
- Make the smoky cream: In a small bowl, combine the sour cream (or Greek yogurt), smoked paprika, lemon juice, and salt. Stir until well mixed.
- Serve: Stack 1 to 2 pieces of grilled shrimp on each cheddar grit fritter. Drizzle or dollop with the smoky cream sauce. Garnish with chopped fresh herbs if desired, then serve immediately.
Notes
- Make the grits ahead of time and chill overnight to make shaping the fritters easier.
- For a lighter alternative, bake or air-fry the fritters instead of frying.
- You can substitute chicken broth for water for a richer flavor in the grits.
- Adjust seasoning and smoked paprika to taste for more or less smokiness.
