I Bought A Griddle, Now What? Try This South Carolina Griddle Recipe
I’ve been putting it off for a year, but I finally decided to buy an outdoor flat-top griddle. My family owned and operated restaurants when I was growing up, and I started cooking on a restaurant grill in my early teens, so trying griddle recipes will be fun for me.
I’m told most people love cooking breakfast on them, and I’m looking forward to that. I also can’t wait to cook Smash burgers. But, living in South Carolina, everyone loves shrimp and grits, a popular low-country meal. Here is one I will try soon. It’s a little different version but it looks great. You can get more griddle recipes from Blackstone.
Blackened Shrimp and Grit Cakes
Recipe by Ben Adams – 2022 Great Griddle Off Contestant
Serves 4
Time: 1 hour
Difficulty: Intermediate
Ingredients:
- 4 cups cooked grits, cooled overnight in a pie pan
- 2 cups panko bread crumbs
- 3 eggs, beaten
- 1/3 cup yellow onion, diced
- 1/3 cup celery, diced
- 1/3 cup red bell pepper, diced
- 1 tablespoon garlic, minced
- 3 tablespoons vegetable oil
- 3 tablespoons flour
- 2 1/2 cups heavy whipping cream
- 1/2 pound large shrimp, peeled and deveined
- Blackstone Cajun seasoning, to taste
- Louisiana hot sauce, to serve
- Vegetable oil, for the griddle
Directions:
- Cut the grits out into circles using a cookie cutter or egg ring. Pat the bottom dry using a paper towel, dip in egg, and then panko crumbs. Let sit and get some oil hot on the Blackstone to shallow fry the grit cakes. Keep a small puddle of oil and flip as needed to brown each side. Once done, set on a paper towel-lined plate.
- Heat a pan on the griddle, and add the onion, bell pepper, and celery. Cook until tender. Add the garlic and cook until fragrant. Add the oil and flour and mix until a light roux forms. Slowly pour the heavy whipping cream and stir well. Keep stirring until the sauce thickens.
- Preheat Blackstone griddle to medium-high heat. Add Cajun seasoning and cook shrimp in a light coating of oil until done.
- Place cakes in sauce and top with shrimp. I added some Louisiana hot sauce and a post dust of the Cajun seasoning.
Tee has worked with KICKS 99 for over 24 years as Operations Manager and Program Director and is on-air each afternoon 3p-7p. When he’s not working, you’ll find him traveling the back roads, taking pictures, and searching for the next dive diner. Favorite place to visit? That’s easy. Folly Beach, SC. He’s usually there at least a few times a year. He lives in North Augusta and on Saturdays in the fall, you’ll find him cooking out and watching his Clemson Tigers. Tee likes to write about travel, Augusta local dive bars and diners and destinations in the Carolinas, as well as new business.
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