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Blackened Shrimp and Grit Cakes

Blackened Shrimp and Grit Cakes

Recipe by Ben Adams - 2022 Great Griddle Off Contestant

Serves 4

Time: 1 hour

Difficulty: Intermediate


  • 4 cups cooked grits, cooled overnight in a pie pan
  • 2 cups panko bread crumbs
  • 3 eggs, beaten
  • 1/3 cup yellow onion, diced
  • 1/3 cup celery, diced
  • 1/3 cup red bell pepper, diced
  • 1 tablespoon garlic, minced
  • 3 tablespoons vegetable oil
  • 3 tablespoons flour
  • 2 1/2 cups heavy whipping cream
  • 1/2 pound large shrimp, peeled and deveined
  • Blackstone Cajun seasoning, to taste
  • Louisiana hot sauce, to serve
  • Vegetable oil, for the griddle


  1. Cut the grits out into circles using a cookie cutter or egg ring. Pat the bottom dry using a paper towel, dip in egg, and then panko crumbs. Let sit and get some oil hot on the Blackstone to shallow fry the grit cakes. Keep a small puddle of oil and flip as needed to brown each side. Once done, set on a paper towel-lined plate.
  2. Heat a pan on the griddle, and add the onion, bell pepper, and celery. Cook until tender. Add the garlic and cook until fragrant. Add the oil and flour and mix until a light roux forms. Slowly pour the heavy whipping cream and stir well. Keep stirring until the sauce thickens.
  3. Preheat Blackstone griddle to medium-high heat. Add Cajun seasoning and cook shrimp in a light coating of oil until done.
  4. Place cakes in sauce and top with shrimp. I added some Louisiana hot sauce and a post dust of the Cajun seasoning.

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