Name: Jerk Shrimp Cakes and Grits
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 10
Ingredients: 1 Pound large raw shrimp (peeled, deveined ); ·1 Large egg; 1 Small onion; 1 Small red pepper; 1 Tablespoon fresh lemon juice; 2 Tablespoons jerk seasoning; 1 Teaspoon Hot Pepper Sauce; 2 Cups Cornmeal; 2 Tablespoons (or more) Canola or Vegetable oil; 1 Cup Water; 1 Cup Whole Milk; 2 Tablespoons Unsalted Butter; 1 Cup Coarse Grits; Salt and pepper; 1 Block of Cream Cheese (8 Ounces)

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I’m participating in the 2021 Black History Virtual Potluck #BHMVP2021. A collaborative menu of recipes contributed by 30+black bloggers from around the globe in honor of Black History Month. Check out my recipe for Jerk Shrimp Cakes and Grits and also be sure to check the other amazing participant recipes at the end of this post.

These delicious fried shrimp cakes feature chopped shrimp and are seasoned with a spicy Jerk spice blend. They are stuffed with onions, peppers, and celery and dusted with cornmeal before frying in a cast-iron skillet. Serve them on top of my creamy and cheesy grits using my mother’s recipe made with whole milk and a whole-block cream cheese.

If ever forced to select my favorite brunch dish, then shrimp and grits would be at the top of the list. Although this delectable combination rose to fame in the early 1980s, it’s origins began much earlier in a part of the United States affectionately known as the “Grit Belt” ( the Carolinas to Louisiana). The dish was commonplace among fisherman who lacked a diversity of food options, and the meal was typically eaten for breakfast due to it being hearty and filling. It was often served with scraps of bacon. During the 1980s and 1990s, Shrimp and Grits began to become more modernized appearing on restaurant menus ranging from fast-casual to fine dining. Today, this dish has ventured far from its low country comfort food beginnings, and has become a staple menu item across every corner of the United States and beyond.

As I looked to tackle this dish for Black History Month, I decided to step out of the box and think about how the ingredients might look in other parts of the world that have been influenced by the African Diaspora. An alternative to the traditional pan-seared shrimp, my take on this fan-favorite includes Shrimp Cakes served on top of my family’s recipe for creamy grits. Add some green onions as a garnish for both the shrimp cakes and the grits to take this dish to the next level. While you can make your own jerk seasoning – I prefer to leave it to the pros! My favorite jerk seasoning is by The Spice Rack, a black-owned business located in Philadelphia.

Grab the recipe for this dish below.

Jerk Shrimp Cakes & Grits

Yields 10 -12 Shrimp Cakes + 6-8 Servings of Grits | Prep Time: 10 Minutes | Cook Time: 15 minutes

For the Jerk Shrimp Cakes

Ingredients

1 Pound large raw shrimp (peeled, deveined )
1 Large egg
1 Small onion
1 Small red pepper
1 Tablespoon fresh lemon juice
2 Tablespoons jerk seasoning
1 Teaspoon Hot Pepper Sauce
2 Cups Cornmeal
2 Tablespoons (or more) Canola or Vegetable oil

Instructions

Chop shrimp in the food processor until no large pieces exist.
Place egg, onion, lemon juice, hot pepper sauce, jerk seasoning, and mix until well-combined.
Place cornmeal in a bowl. Using an ice cream scoop or large spoon, scoop the shrimp mixture into your hands and shape until a patty is formed. Place patties in cornmeal in a bowl of cornmeal making sure each side is coated.
Place complete patties on a baking sheet lined with wax paper. Cover and refrigerate for 10-15 minutes. (Note: These can be refrigerated for up to 4 hours before making).
Optional: While refrigerating you can make the grits (recipe below).
Heat canola or vegetable oil in a heavy large skillet (preferably cast iron) over medium-high heat. Working in batches, fry cakes until cooked through and golden brown on both sides, adding more oil to skillet as needed, approximately 3 minutes per side.

For the Grits

Ingredients

1 Cup Water
1 Cup Whole Milk
2 Tablespoons Unsalted Butter
1 Cup Coarse Grits
Salt and pepper
1 Block of Cream Cheese (8 Ounces)

Instructions

Add water, milk, and butter to a large pot. On medium-high heat, whisk until butter is melted, then bring to a simmer. Once the liquid is simmering, whisk in grits in a slow stream.
Slowly stir the mixture over low heat until it thickens. (It should take 15 to 20 minutes to thicken.)
Once reached it has reached desired thickness add the block of cream cheese and stir until completely melted.
Optional: Finish with salt and pepper and top with green onions (optional).

Jerk Shrimp Cakes and Grits

Yield: 10-12 Servings

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

These delicious fried shrimp cakes feature chopped shrimp and are seasoned with a spicy Jerk spice blend. Serve them on top of my creamy and cheesy grits using my mother’s recipe made with whole milk and a whole-block cream cheese.

Ingredients

For the Shrimp Cakes

1 Pound large raw shrimp (peeled, deveined )
·1 Large egg
1 Small onion
1 Small red pepper
1 Tablespoon fresh lemon juice
2 Tablespoons jerk seasoning
1 Teaspoon Hot Pepper Sauce
2 Cups Cornmeal
2 Tablespoons (or more) Canola or Vegetable oil

For the Grits

1 Cup Water
1 Cup Whole Milk
2 Tablespoons Unsalted Butter
1 Cup Coarse Grits
Salt and pepper
1 Block of Cream Cheese (8 Ounces)

Instructions

For the Shrimp Cakes

Chop shrimp in the food processor until no large pieces exist.
Place egg, onion, lemon juice, hot pepper sauce, and jerk seasoning, and mix until well combined.
Place cornmeal in a bowl. Using an ice cream scoop or large spoon, scoop the shrimp mixture into your hands and shape it until a patty is formed. Place patties in cornmeal in a bowl of cornmeal making sure each side is coated.
Place complete patties on a baking sheet lined with wax paper. Cover and refrigerate for 10-15 minutes. (Note: These can be refrigerated for up to 4 hours before making).
Optional: While refrigerating you can make the grits (recipe below).
Heat canola or vegetable oil in a heavy large skillet (preferably cast iron) over medium-high heat. Working in batches, fry cakes until cooked through and golden brown on both sides, adding more oil to the skillet as needed, approximately 3 minutes per side.

For the Grits

Add water, milk, and butter to a large pot. On medium-high heat, whisk until butter is melted, then bring to a simmer. Once the liquid is simmering, whisk in grits in a slow stream.
Slowly stir the mixture over low heat until it thickens. (It should take 15 to 20 minutes to thicken.)
Once reached it has reached desired thickness add the block of cream cheese and stir until completely melted.
Optional: Finish with salt and pepper and top with green onions (optional).