These savory shrimp n' grits pancakes are great for breakfast, brunch or even dinner! They taste great on their own, as well as with a dollop of spicy yogurt sauce. The recipe makes exactly 4 TBSP, which is enough for 1 TBSP per serving. You may want to make a double recipe because I guarantee you'll keep tasting it!
- 1/2 cup yellow corn grits
- 1/4 tsp kosher salt
- 1/4 cup boiling water
- 1/2 cup whole wheat pastry flour
- 1/4 tsp garlic powder
- 1 tsp baking powder
- 1 egg
- 3/4 cup buttermilk
- 1 tsp olive oil (plus a total of 4-1/2 tsp for sauteeing)
- 1/3 cup chopped green onions, white and green parts (plus 4 tsp for garnish)
- 1/3 cup shredded cheddar cheese (plus 4 tsp for garnish)
- 6 ounces of 31-40 count raw shrimp (peeled & deveined), each shrimp chopped into 3 pieces
- 1/4 cup 2% plain Greek yogurt
- Few dashes of hot sauce such as Tabasco, Cholula, etc
- Pinch of kosher salt
- 1/2 tsp olive oil
- Place grits, salt and boiling water in a medium size bowl and stir to combine. Cover for 5 minutes.
- In a large bowl, combine flour, garlic powder and baking powder.
- After 5 minutes, remove cover from grits and add the egg, buttermilk, and 1 tsp olive oil. Stir to combine.
- Add the wet mixture to the dry mixture and stir to combine. Mix in the green onions, cheese and shrimp.
- Heat a saute pan (or griddle) on medium low heat. Once hot, add 1-1/2 tsp of oil. Spoon 1/4 cup of mixture onto the pan. If you have an 10" saute pan like I do, you can fit 3 pancakes in the pan at 1 time. Cook pancakes for 6 minutes, flip and cook for another 6 minutes on the other side. Keep pancakes warm in 200 degree F oven while you repeat the process for the remainder of the batter.
- Serve warm, garnished with reserved shredded cheese and chopped green onions. If using the yogurt sauce, dollop 1 TBSP over each serving. (1 serving is 2 pancakes)
- While pancakes are cooking combine the yogurt, hot sauce, salt and 1/2 tsp olive oil. Add another small pinch of salt if needed.