Eddie Jackson’s Recipe for Shrimp and Grit Cakes That Costs Only $20!

Eddie Jackson shares a recipe for a gourmet meal that tastes delicious and won’t break the bank! Eddie’s Shrimp and Grit Cakes serves a family of four, and should only cost $20 in ingredients!

Learn to make this delicious dish at home, and check out the celebrity chef’s top tips for saving money when buying groceries.


Shrimp and Grit Cakes
Serves 4


For the grit cakes:
4 1/2 cups water
Sea salt, for water and for serving
1 cup quick cook grits
6 ounces shredded sharp cheddar or Mexican blend cheese
1/4 cup heavy whipping cream
2 teaspoons virgin olive oil
Freshly ground black pepper, to serve

For the shrimp:
2 teaspoons virgin olive oil
1/4 white onion, finely diced
1 garlic clove, chopped
10 ounce Worcestershire sauce
1 tablespoon Creole seasoning
1/2 cup (1 stick) unsalted butter, cubed
1/2 cup heavy whipping cream
3/4 to 1 pound (21/25) shrimp, deveined and shell on
1 Roma tomato, finely diced
Chopped parsley, to serve
Green onion, sliced, to serve


1. Make the grit cakes: In a small saucepan over medium-high heat, bring water and a heavy pinch of salt to a boil. Slowly add grits, and reduce heat to medium, whisking constantly for 3 to 4 minutes.

2. Fold in cheese and cream, and stir until well combined. Remove from heat and transfer to a rimmed baking sheet or deep plate. Place in refrigerator and chill until completely cooled. Using a biscuit cutter or small paring knife, cut grits into equal portions.

3. In a large skillet over medium-high heat, sear grit cakes until golden-brown and crisp, about 2 to 3 minutes per side. Remove from pan and sprinkle with salt and pepper.

4. Make the shrimp: In a large cast iron skillet with a lid over medium heat, combine oil, onion, and garlic. Cook until tender and fragrant, about 3 to 4 minutes.

5. Stir in Worcestershire and Creole seasoning, increasing heat to medium, until sauce has thickened, about 3 to 4 minutes. Add butter, a few cubes at a time, and stir until melted before adding the next batch. Once all butter has been added, drizzle in cream and cook 2 to 3 minutes more.

6. Place shrimp as evenly as possible in pan. Add tomato and toss to combine. Cover and cook until the shrimp turn bright pink, about 3 to 5 minutes.

7. To serve, place shrimp over grit cakes on a plate and drizzle with sauce. Sprinkle with with parsley and green onions.


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