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
Directions
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.
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.
Preheat Blackstone griddle to medium-high heat. Add Cajun seasoning and cook shrimp in a light coating of oil until done.
Place cakes in sauce and top with shrimp. I added some Louisiana hot sauce and a post dust of the Cajun seasoning.
