Shrimp and Grits Cakes with Sweet Tomato Relish

Foodie Friday is hosted by "Designs By Gollum" Be sure to go and look at all the other participants of Foodie Friday for some great recipes and inspiration!

This week I made Shrimp and Grits Cakes with Sweet Tomato Relish. I love Shrimp & Grits, this dish is an elegant twist. The recipe came from the magazine Cooking with Paula Deen - May/June 2009 issue. This was a fun recipe to make and can all be made ahead of time. Would be a great recipe to serve company!!

Sweet Tomato Relish

• 1 cup orange juice


• 1/4 cup apple cider vinegar


• 2 tablespoons firmly packed brown sugar


• 1/4 teaspoon ground chipotle pepper


• 2 cups peeled, seeded, and chopped tomato


• 1/2 cup minced red onion

In a medium saucepan, combine orange juice, vinegar, brown sugar, salt, and chipotle pepper. Bring to a boil over medium-high heat. Reduce heat, and simmer for 10 to 15 minutes, or until mixture is reduced to 1/2 cup. Add tomato and onion; simmer for 15 minutes, or until mixture is very thick. Let cool. Store, covered, in refrigerator.

Grits Cakes

• 3 (14 ounce) can chicken broth


• 1 1/3 cups quick-cooking grits


• 1 (5 ounce) package shredded Parmesan cheese


• 1/2 teaspoon salt


• 2 tablespoons butter, melted

Spray a 13X9 inch baking pan with nonstick cooking spray; set aside.

In a large saucepan, bring chicken broth to a boil over medium-high heat. Stir in grits, and return mixture to a boil. Cover, reduce heat and simmer for 5 minutes, or until grits are thickened, stirring occasionally. Stir in cheese and salt. Spoon grits into prepared baking pan. Let cool slightly. Cover and chill for at least 2 hours, or until firm. Unmold grits onto a large cutting board. Cut grits, using a 3 1/2 inch round cutter.

Preheat oven to 400. Brush a rimmed baking sheet with melted butter. Place grits cakes on pan. Bake for 12 minutes, or until bottoms of grits cakes are slightly browned. Turn grits cakes, and bake for 12 minutes longer. Top grits cakes with Sweet Tomato Relish and Shrimp Cakes.

Shrimp Cakes

• 1/2 cup plus 2 tablespoons butter, divided


• 1/2 cup minced red bell pepper


• 1/2 cup minced celery


• 1/3 cup minced green onion


• 1 pound peeled and deveined medium fresh shrimp, finely chopped


• 2 large eggs, lightly beaten


• 3 tablespoons mayonnaise


• 1 tablespoon Dijon mustard


• 1 teaspoon Carribean jerk seasoning


• 1 1/2 cups crushed saltine crackers (about 1 sleeve crackers)

In a large skillet, melt 2 tablespoons butter over medium heat. Add bell pepper, celery, and onion; cook for 5 to 6 minutes, or until vegetables are tender. Remove from h eat, and let cool for 10 minutes.

In a medium bowl, combine shrimp, eggs, mayonnaise, mustard, and jerk seasoning. Add bell pepper mixture, stirring to combine. Add crackers, stirring just until moistened. Shape mixture into 6 (3 1/2 inch) patties.

In the same large skillet, melt 1/4 cup butter over medium-high heat. Add 3 shrimp patties, and cook for 5 to 6 minutes, per side, or until golden brown. Repeat procedure with remaining 1/4 cup butter and remaining 3 shrimp patties.

These really are delish, hope you will try them!