Shrimp and Grits Cakes with Crispy Ham are the perfect party appetizer for your summer gatherings! Cheesy baked grits cakes are topped with crispy Sara Lee® Honey Ham , sautéed shrimp, and a spicy, buttery sauce we can’t get enough of.
Shrimp and grits. Oh how I love thee.
Is there anyone out there who doesn’t?
Pretty sure I can’t remember a time when I’ve ordered/had shrimp and grits and not been a fan. No matter what the method of preparation is, I’m game. Although if I had to choose, my very favorite version of shrimp and grits would be one speckled with bits of salty ham, hot sauce, and super spicy shrimp.
And while I’m a fan of eating them the traditional way, as in creamy grits + ham + sautéed shrimp, this bite-sized version might be my new favorite. Scratch that. It is my new favorite.
We have the following:
- Creamy, extra-sharp cheddar grits turned into golden brown, crispy cakes.
- Sara Lee® Honey Ham crisped up in the oven.
- Plump shrimp laced with hot sauce, lemon juice, and just a touch of butter.
Both frozen shrimp and Sara Lee® Premium Meats are two things I almost always have stocked in my fridge, which makes whipping this up so easy. I love having their turkey and ham on hand for sandwiches and wraps, obviously, but it also comes in handy for out-of-the-box recipes like today’s.
Bonus? I get to use the leftovers in our lunches for the rest of the week. Ham + turkey + fig jam + goat cheese + toasted nutty bread for me, ham + Swiss + mayo for the kiddos. Sara Lee® Premium Meats are our family’s go-to deli meat because of the sliced-to-order freshness, but also because their meats are crazy affordable – a must when shopping for a family on a budget. Be sure to check out more family-friendly recipe ideas and solutions on the Sara Lee® Premium Meats website.
HOW TO MAKE SHRIMP AND GRITS CAKES WITH CRISPY HAM
- Bring a large pot of chicken stock and milk to a rolling boil. Slowly whisk in grits and salt. Switch to a wooden spoon and stir occasionally until the grits are thick and creamy. Add cheese, butter and green onions. Stir until cheese and butter have melted.
- Spread grits on to a greased baking sheet and chill until firm. About 30 minutes to an hour.
- Once the grits are cooled and firm, use a 2-inch biscuit or cookie cutter to form the cakes. Place on a baking sheet and cook until golden brown and crispy, about 25 minutes.
- While the cakes cook, add Sara Lee® Honey Ham to another baking sheet. Bake until crisp on the edges and hot, about 10 minutes.
- Again, while the cakes and ham bake, make the shrimp. Season the shrimp with salt and pepper. Add butter to a large non-stick pan. Once the butter melts, add the shrimp. Cook until pink, about 2-3 minutes. Add lemon juice, hot sauce, and remaining butter. Toss until combined.
- To assemble, place a piece of ham on each cake, top with a shrimp, and garnish with parsley!
SUBSTITUTIONS AND TIPS AND TRICKS FOR RECIPE SUCCESS
- Use coarse grits. You really want the texture that comes with coarse grits versus finely ground grits. Trust me.
- You can swap out water for the chicken stock, just be sure to adjust for salt.
- Heavy cream, whole milk, or half and half will work in place of regular 2% milk.
- Line each baking sheet with parchment paper to keep messes at bay.
- Don’t overcook your shrimp! Once they curl up and turn pink, they’re done.
- Be sure to taste your grits for seasoning before pouring them on the baking sheet.
Shrimp and Grits Cakes with Crispy Ham
yield: 15 CAKES
prep time: 5 MINUTES
cook time: 1 HOUR 5 MINUTES
total time: 1 HOUR 10 MINUTES
Shrimp and Grits Cakes with Crispy Ham are the perfect party appetizer for your summer gatherings! Cheesy baked grits cakes are topped with crispy Sara Lee® Honey Ham , sautéed shrimp, and a spicy, buttery sauce we can’t get enough of.
INGREDIENTS
- 2 1/2 cups low-sodium chicken stock or water
- 1 cup 2% milk
- 1 cup corn grits
- 1/4 tsp salt
- 5 tbsp butter, divided
- 1 cup shredded extra-sharp cheddar cheese
- 5 slices Sara Lee® Honey Ham
- 15 large shrimp, peeled and deveined (tails off if you prefer)
- 2 tbsp. hot sauce
- 2 tbsp. lemon juice
- Parsley for garnis
INSTRUCTIONS
- Grease a 9×12 baking sheet.
- Add chicken stock and milk to a boil in a large stock pot. Slowly whisk in grits and 1/4 tsp. salt. Switch to a wooden spoon and stir occasionally until the grits are thick and creamy. Add cheese, butter and green onions. Stir until cheese and butter have melted.
- Spread grits on to a greased baking sheet.. You want them about 1/4-inch thick. It shouldn’t take up the whole pan. Place in the fridge and chill for about 30 minutes to an hour until firm.
- Once the grits are cooled and firm, use a 2-inch biscuit or cookie cutter to form the cakes. Place on a baking sheet and cook until golden brown and crispy, about 25 minutes.
- While the cakes cook, add Sara Lee® Honey Ham to another baking sheet. For easy cleanup, line pan with parchment paper. Bake until crisp on the edges and hot, about 10 minutes.
- While the cakes and ham bake, season the shrimp with salt and pepper. Add butter to a large non-stick pan over a medium heat. Once the butter melts, add the shrimp. Cook until pink, about 2-3 minutes. Add lemon juice, hot sauce, and remaining butter. Toss until combined.
- To assemble, place a piece of ham golden up on each cake, top with a shrimp, and garnish with parsley!
Nutrition Information:
YIELD: 15 SERVING SIZE: 1 cake
Amount Per Serving: CALORIES: 129 TOTAL FAT: 10g SATURATED FAT: 6g TRANS FAT: 0gUNSATURATED FAT: 3g CHOLESTEROL: 39mg SODIUM: 403mg CARBOHYDRATES: 4g FIBER: 0g SUGAR: 1gPROTEIN: 7g
© Nicole
