Shrimp and Grits is one of those iconic Southern dishes from the low country of coastal South Carolina and Georgia. Grits origins come from the native American Muskogee tribe’s preparation of Indian corn, like hominy. In the late 16th and early 17th century grits became the official food of South Carolina.
Here’s my twist, Shrimp and Grit Cakes with Smoked Turkey Sausage. I knew it would not be disappointing. I started by cooking my grits and I added some half & half which makes the grits creamy. Once they were done I put some parchment paper on a sheet pan and I poured the grits onto the pan smoothing the grits out. I then put the pan in the fridge to let it cool down. As I’m waiting for the grits to cool I started cooking my wild shrimp and making my Cajun Butter Sauce. By this time, I took my grits out the fridge I took a ring mold to lot out circles of the grits and I gently dust them in some all-purpose flour. I did this because I wanted some color on the grits. I put them in the deep fryer for about 3-4 minutes. I tossed my wild Shrimp in the Cajun butter sauce. WOW the color and crunch on the grit cakes but still creamy on the inside was AMAZING. Along with the wild Shrimp and Cajun Butter Sauce, the Smoked Turkey Sausage was very good.