Crispy Georgia Grits Cakes with Cajun Grilled Shrimp

Introduction

There is something profoundly satisfying about the contrast of textures in Southern cuisine, and nothing captures this better than Georgia Grits Cakes paired with succulent grilled shrimp. Imagine biting into a golden-brown cake that creates an audible crunch, only to reveal a center of creamy, cheesy stone-ground goodness. This dish elevates humble ingredients into a gourmet experience that resonates with the soul of Southern hospitality. By utilizing the Arteflame grill, we take this classic recipe to new heights. The flat cooktop provides the consistent, high heat necessary to sear the grit cakes to perfection without the heavy grease of deep frying, while the center grate imparts a subtle smokiness to the spicy shrimp. Whether you are planning an upscale brunch or a savory dinner under the stars, this recipe blends tradition with the unique wood-fired flavor profile that only an Arteflame can provide.

Ingredients

For the Grits Cakes

• 4 cups water (or chicken broth for extra flavor)
• 1 teaspoon sea salt
• 1/4 teaspoon ground black pepper
• 1 cup stone-ground white Georgia corn grits
• 3 tablespoons unsalted butter
• 1 cup sharp cheddar cheese, shredded
• 2 large eggs, lightly beaten
• 1 tablespoon fresh parsley, chopped
• 1 cup all-purpose flour (for dredging)
• Vegetable oil or butter (for the grill surface)

For the Grilled Shrimp

• 1 pound jumbo shrimp, peeled and deveined
• 2 tablespoons olive oil
• 1 tablespoon Cajun or Creole seasoning
• 1 teaspoon smoked paprika
• 1 clove garlic, minced
• 1 lemon, cut into wedges
• Fresh chives or scallions for garnish

Instructions

Step 1: Prepare the Grits Base

1. Bring the water (or broth), salt, and pepper to a rolling boil in a medium pot.
2. Slowly whisk in the stone-ground grits to prevent any lumps from forming.
3. Reduce the heat to low, cover, and simmer for about 20 to 25 minutes, stirring occasionally until the grits are thick and creamy.
4. Remove from heat and stir in the butter and cheddar cheese until fully melted.
5. To temper the eggs, slowly stir a small spoonful of hot grits into the beaten eggs, then mix the egg mixture back into the main pot of grits along with the parsley.
6. Pour the mixture into a greased 9x13 inch baking dish/pan. Let it cool slightly, then refrigerate for at least 2 hours (or overnight) until firm.

Step 2: Fire Up the Arteflame

1. Start a wood fire in the center of your Arteflame grill. Allow it to burn down until the cooktop reaches optimum searing temperature (about 350°F to 400°F).
2. Clean the flat cooktop surface and apply a thin layer of vegetable oil to season it before adding food.

Step 3: Grill the Grits Cakes

1. Remove the solidified grits from the refrigerator and cut them into rounds using a biscuit cutter, or slice them into clean squares.
2. Lightly dredge each cake in the flour, shaking off any excess.
3. Melt a generous amount of butter or oil on the flat cooktop surface.
4. Place the grit cakes on the flat top. Grill for 4-5 minutes per side until they develop a crispy, golden-brown crust and are heated through. Move them to the outer edge of the grill to keep warm.

Step 4: Grill the Shrimp

1. In a bowl, toss the shrimp with olive oil, Cajun seasoning, smoked paprika, and minced garlic.
2. Place the shrimp directly on the flat cooktop near the center (hotter zone) or use the center grill grate for a char-broiled finish.
3. Cook for 2-3 minutes per side until the shrimp are pink, opaque, and slightly charred.
4. Squeeze fresh lemon juice over the shrimp just before removing them from the grill.

Step 5: Assembly

1. Place a warm, crispy grit cake on a plate.
2. Top with 2-3 grilled shrimp.
3. Garnish with fresh chives and an extra drizzle of melted butter if desired. Serve immediately.

Tips

Achieving the perfect grit cake is an art form that relies heavily on patience and temperature control. The most crucial tip for this recipe is to ensure your grits are completely cold and set before you attempt to cut them. If they are even slightly warm, they will crumble when you try to sear them on the Arteflame. When grilling, resist the urge to flip the cakes too early; let the flat top do its work to create that essential crust which holds the creamy interior together. Additionally, managing your fire is key. You want a medium-high heat for the cakes to crisp up the flour coating without burning the butter, so aim for the middle zone of the cooktop rather than right next to the open flame. For the shrimp, quick cooking is essential to avoid rubbery textures.

Variations

While the classic Georgia style is hard to beat, this recipe is incredibly versatile and welcomes creativity. You can easily adapt the flavor profile to suit your dietary preferences or the theme of your gathering. The neutral base of the corn grits acts as a canvas for various mix-ins, while the toppings can be changed to create entirely different culinary vibes. Here are a few popular variations to try on your grill:

• Smoky Bacon & Gouda: Swap cheddar for smoked Gouda and add crumbled bacon bits inside the grits mixture before chilling.
• Low-Carb Option: Substitute cauliflower mash for the grits and use almond flour for dredging to create a keto-friendly version.
• Andouille Sausage: Add grilled slices of Andouille sausage alongside the shrimp for a full New Orleans flavor profile.
• Spicy Jalapeño: Mix diced pickled jalapeños into the grits and top the cakes with pepper jack cheese.
• Mushroom Gravy: Skip the shrimp and serve the cakes with a rich, savory wild mushroom ragout for a vegetarian delight.

Best pairings

To round out this rich and savory meal, you need beverages and sides that can cut through the creaminess of the cheese and the spice of the Cajun seasoning. Acidic and refreshing flavors work best here. For a brunch setting, a crisp Mimosa or a spicy Bloody Mary is the traditional choice, acting as a palate cleanser between bites. If serving this for dinner, a cold, light lager or a glass of Sauvignon Blanc pairs beautifully with the grilled shrimp. As for side dishes, consider grilling some vegetables right alongside the cakes. The Arteflame is perfect for blistering cherry tomatoes or charring asparagus spears. A fresh arugula salad with a lemon vinaigrette or a side of braised collard greens with vinegar will also balance the richness of the fried grit cakes perfectly.

Conclusion

Georgia Grits Cakes with Grilled Shrimp is more than just a recipe; it is a celebration of Southern culture and outdoor cooking. By using the Arteflame grill, you achieve a texture and flavor profile that standard kitchen cookware simply cannot replicate. The combination of the smoky wood fire, the searing heat of the flat top, and the high-quality ingredients results in a dish that is both comforting and sophisticated. We hope this guide inspires you to fire up the grill and share this delicious meal with friends and family. There is a unique joy in gathering around a fire, watching the food sizzle, and enjoying the fruits of your labor. Give this recipe a try, and taste the difference that wood-fired cooking makes to this Southern classic.