This elevated Southern-inspired dish starts with creamy cheese grits made with Gruyère, Parmesan, and a touch of cream. They’re chilled, cut into thick rounds, breaded, and pan-fried until golden and crispy. Each grit cake is topped with juicy, seasoned shrimp and smothered in a velvety Parmesan cream sauce loaded with sautéed peppers, scallions, garlic, and fire-roasted tomatoes. It’s comforting, bold, and perfect for brunch, dinner, or whenever you’re looking to impress. Check out Brandon on <a href="https://www.instagram.com/brandongouveia/?hl=en">Instagram</a> @brandongouveia for more recipe inspo!

Quick Info

⏱️ 150 min • 🍽️ 6 servings • ⭐ 96%

Tags

[Breakfast] • [Brunch] • [Dinner] • [Meal]

Ingredients

• 2 (14½-ounce) cans chicken broth
• 2 cups water
• 8 tablespoons unsalted butter, divided
• 1½ cups quick grits
• 2 cups shredded Gruyère cheese
• 2 cups shredded Parmesan cheese
• 1 cup heavy cream
• Kosher salt, to taste
• 3 large eggs, beaten
• 2 cups panko bread crumbs
• 1 cup vegetable oil
• 1½ pounds large peeled, deveined shrimp
• ½ tablespoon Old Bay seasoning
• 2 teaspoons garlic powder
• 1 teaspoon kosher salt
• ½ teaspoon cayenne
• 2 tablespoons olive oil, divided
• 2 tablespoons unsalted butter
• ½ cup undrained canned fire-roasted diced tomatoes
• 2 bell peppers (red and yellow), diced
• ½ white onion, diced
• 3 scallions, chopped, plus more for garnish
• 4 garlic cloves, minced
• 2 cups heavy cream
• ½ tablespoon smoked paprika
• ½ tablespoon Old Bay seasoning
• ½ tablespoon garlic powder
• 1½ cups shredded Parmesan cheese

Instructions Preview

1. Make the grits cakes: In a pot, bring the …
2. While the grits are chilling, make the shr…
3. Make the cream sauce: Add the butter to th…

…and 4 more steps

---

Recipe by: Brandon Gouveia • From: Tasty