This Shrimp and Grits Cakes recipe comes from The Pilot House Restaurant in Wilmington North Carolina.
The Pilot House Restaurant
- 2 Ann Street Wilmington, N.C., 28401
- (910) 343-0200
- www.pilothouserest.com
The Pilot House, located in Wilmington North Carolina, features fresh, local meat, vegetables and seafood. The menu offers “down home” dishes plus a contemporary take on Southern fusion Cajun, and more.
The restaurant opened in 1978 at The Wharf and has received numerous awards and accolades. It was originally built as a residence in 1870.
Ingredients
- 1/4 cup stone ground grits ($0.24)
- 1/2 cup whole milk ($0.18)
- 1 tablespoon butter ($0.09)
- 1 cup flour ($0.16)
- 1 egg ($0.19)
- 2/3 cup breadcrumbs ($0.02)
- 3 tablespoons butter ($0.26)
- 1/2 teaspoon minced garlic ($0.05)
- 1/4 teaspoon fresh lemon juice ($0.04)
- 1/4 cup vegetable oil ($0.14)
- 1 cup button mushrooms ($0.32)
- 1 cup sliced Kielbasa sausage ($0.48)
- 6 to 8 large, fresh shrimp, peeled and deveined ($1.75)
- 1/4 cup white wine ($0.38)
- 3 scallions, sliced (green part only) ($0.26)
- 1 tablespoon Low Country seasoning blend (see ingredients below) ($0.22)
LOW COUNTRY SEASONING
- 1/4 cup stone ground grits ($0.24)
- 1/2 cup whole milk ($0.18)
- 1 tablespoon butter ($0.09)
- 1 cup flour ($0.16)
- 1 egg ($0.19)
- 2/3 cup breadcrumbs ($0.02)
- 3 tablespoons butter ($0.26)
- 1/2 teaspoon minced garlic ($0.05)
- 1/4 teaspoon fresh lemon juice ($0.04)
- 1/4 cup vegetable oil ($0.14)
- 1 cup button mushrooms ($0.32)
- 1 cup sliced Kielbasa sausage ($0.48)
- 6 to 8 large, fresh shrimp, peeled and deveined ($1.75)
- 1/4 cup white wine ($0.38)
- 3 scallions, sliced (green part only) ($0.26)
- 1 tablespoon Low Country seasoning blend (see ingredients below) ($0.22)
- 1/4 teaspoon black pepper
- 1/4 teaspoon kosher salt
- 1/4 teaspoon seasoning salt
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1 teaspoon paprika
- 1 teaspoon dried parsley
- 1/4 teaspoon white pepper
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon crushed red pepper
- 1/4 teaspoon granulated garlic
Instructions
In a saucepan, bring the milk and 1 tablespoon of butter to a boil over medium heat. Next add grits and lower the heat to simmer. Stir frequently to prevent sticking. Cook approximately 30 to 40 minutes or until the grits are thick and no longer crunchy. Allow the grits to cool for 15 minutes, then transfer onto a floured cooking pan.
Spread the mixture evenly on the pan until it is about one inch thick. Cool the grits in the cooler for at least 2 hours. Cut the cooled grits into triangles of equal size, then carefully remove them from the pan.
Dust grit cakes with flour, dip in egg wash, and thoroughly coat with breadcrumbs. Heat enough vegetable oil to completely cover grit cakes when placed into the pan. Fry the grit cakes until golden brown; about 5 to 7 minutes.
Reserve the finished grit cakes in a 200 F oven.
Next, mix the butter, minced garlic and lemon juice with an electric mixer until light and fluffy. Reserve at room temperature. Heat a sauté pan, with the vegetable oil, on medium-high heat. Add the sliced sausage and mushrooms to the pan and saute until sausage has become brown. (Keilbasa is a smoked sausage originally from Poland, and can be found at most supermarkets. Most moist smoked sausage will work as a substitute when Kielbasa is not available.)
Next add peeled and deveined shrimp and the Low Country Seasoning. Cook the shrimp until they are almost cooked through — just a few minutes —and then add the white wine and 2 sliced scallions. Continue to cook for 2 additional minutes. Remove the pan from the heat and allow to rest.After the pan has rested for a couple minutes, add the reserved garlic butter and stir quickly to incorporate. Remove the grit cakes from the oven and place them into a serving bowl, then pour the shrimp mixture over the grit cakes. Garnish with the remaining scallions.
