Bacon, Egg & Shrimp Grit Cakes with Smoky Cheese Sauce

A Chef McCargo recipe

If you like shrimp and grits, then you’re going to love this delicious treat. Grits get savory when they’re mixed with tasty bacon, eggs and shrimp, then cut into squares and lightly fried to a golden brown. The final tasty touch? They’re topped with smoky cheese sauce. Yum! It’s perfect for brunch or dinner.

Shrimp and Grit Cakes

: Serves 6 (1 serving = 7 ounces)

Ingredients

  • 4 eggs, beaten
  • 2 tablespoons butter, unsalted
  • ½ cup onions, diced
  • 4 slices bacon, reduced sodium, cubed in ½-inch pieces
  • 12 16/20 count, raw, peeled and deveined shrimp, chopped
  • 1 teaspoon low sodium Old Bay® Seasoning
  • ¼ cup chives, chopped
  • ½ cup chicken stock, no added salt
  • 2 tablespoons Better Than Bouillon® chicken flavor, reduced sodium
  • 1 cup milk (½ cup for the grits and ½ cup for the sauce)
  • ½ cup grits
  • 2 tablespoons canola oil
  • ½ teaspoon ground black pepper
  • ½ teaspoon smoked paprika
  • ¼ cup sharp cheddar cheese, shredded
  • ¼ cup havarti, monterey jack or provolone cheese
  • ¼ cup canola oil
  • 3 tablespoons flour

Nutrition Per Serving

Calories 433 cal
Total Fat 33 g
Saturated Fat 7 g
Trans Fat 0 g
Cholesterol 170 mg
Sodium 436 mg
Carbohydrates 19 g
Protein 15 g
Phosphorus 263 mg
Potassium 314 mg
Dietary Fiber 1.1 g
Calcium 169 mg

Directions

  1. Heat canola oil in a large nonstick sauté pan and scramble eggs until slightly done, but not too dry. Set aside in a medium-sized bowl. Add butter to pan and sauté onions, bacon, shrimp, Old Bay® and half of the chives until shrimp are slightly pink. Then place in the same bowl as eggs.
  2. Using the same pan, add chicken stock, milk, bouillon and grits and cook until done according to package directions. Turn off heat and fold egg, bacon and shrimp mixture into grits in the pan. Then pour the mixture into a lightly oiled 9" x 9" baking pan and spread until even, then wrap and refrigerate until firm.
  3. Remove the pan and cut into 6–9 squares. In a saucepot, heat milk (for sauce) until warm, then whisk in cheese, ground black pepper, paprika and remaining chives until melted. Set sauce aside.
  4. In a large sauté pan, heat half the canola oil. Lightly dust the grit cakes in flour and sauté until golden brown. Plate with equal amounts of smoky cheese sauce over the top.