Stalekracker Shrimp and Grits Recipe

Searching for the ultimate Stalekracker shrimp and grits recipe? This copycat Stalekracker shrimp and grits recipe elevates the classic Southern favorite with crispy, fried cheesy grit cakes drenched in rich, buttery Cajun shrimp sauce.

Drawing inspiration from Louisiana’s iconic flavors, this dish combines creamy cheese grits, perfectly seasoned shrimp, and the holy trinity of Cajun cooking for a truly indulgent experience.

Perfect for comfort food cravings or impressing dinner guests, this easy version of Stalekracker shrimp and grits recipe delivers restaurant-quality results straight from your kitchen. Every bite bursts with flavor, ensuring a memorable meal that will have everyone asking for seconds.

What Does It Taste Like?

This southern shrimp and grits recipe is an absolute flavor bomb! The crispy, golden-brown exterior of the fried grit cakes gives way to molten, creamy cheese inside think of it as a sophisticated mozzarella stick meets polenta.

The shrimp sauce is rich, buttery, and bursting with Cajun spices, featuring the aromatic holy trinity (onions, bell peppers, celery) that forms the backbone of Stalekracker shrimp and grits.

You’ll taste layers of garlic, a subtle heat from jalapeños, tangy Worcestershire sauce, bright lemon juice, and the luxurious creaminess of heavy cream binding it all together. Each bite delivers a perfect contrast: crunchy and creamy, spicy and savory, with tender shrimp that practically melt in your mouth.

Stalekracker Shrimp and Grits Recipe Ingredients You’ll Need

For the Cheesy Grits (Grit Cakes):

• 1 cup regular or quick-cooking grits
• 4 cups whole milk (or 3 cups milk + 1 cup water)
• 4 tablespoons butter
• 3 cloves garlic, minced
• 2 cups shredded cheddar cheese (or your favorite melting cheese)
• Salt and pepper to taste
• Optional: 2 tablespoons heavy cream for extra richness

The Cajun Shrimp Sauce:

• 1½ pounds large shrimp, peeled and deveined (Louisiana shrimp preferred)
• 4 tablespoons butter
• 1 medium onion, diced
• 1 bell pepper, diced
• 2 celery stalks, diced
• 4 cloves garlic, minced
• 1 jalapeño, finely diced
• 2 tablespoons Creole or Cajun seasoning (Tony Chachere’s or similar)
• 2 tablespoons Worcestershire sauce
• Juice of 1 lemon
• 1 cup heavy cream
• ¼ cup fresh parsley, chopped

And For Breading and Frying:

• 2 eggs, beaten with 2 tablespoons milk
• 1½ cups all-purpose flour, seasoned with 1 teaspoon Cajun seasoning
• 2 cups panko breadcrumbs
• Vegetable oil for frying

Kitchen Utensils You’ll Need

• Large saucepan or pot
• Whisk
• 9×13-inch baking dish (greased)
• Large skillet or sauté pan
• Deep fryer or heavy-bottomed pot
• Cooking thermometer
• Three shallow bowls (for breading station)
• Slotted spoon or spider strainer
• Paper towels
• Sharp knife and cutting board

Preparation and Cooking Time

• Prep Time: 25 minutes
• Cooking Time: 35 minutes
• Chilling Time: 30-60 minutes
• Total Time: 1 hour 30 minutes – 2 hours
• Servings: 6 people

Stalekracker Shrimp and Grits Recipe Instructions

Step 1: Make the Cheesy Grits

In a large saucepan, bring the milk to a rolling boil over medium-high heat. Add butter and let it melt completely. Stir in the minced garlic and cook for 30 seconds until fragrant.

Step 2: Cook the Grits

Gradually whisk in the grits to prevent lumps from forming. Reduce heat to low and cook, stirring frequently, for 15-20 minutes until the grits are creamy and tender. Remove from heat and stir in the shredded cheese until fully melted and incorporated.

Step 3: Chill and Set the Grits

Pour the cheesy grits into your greased 9×13-inch baking dish, spreading evenly. Cover and refrigerate for at least 30 minutes to 1 hour until completely firm and set this is crucial for frying later!

Step 4: Prepare the Holy Trinity Base

While grits chill, heat 4 tablespoons of butter in a large skillet over medium heat. Add the diced onion, bell pepper, and celery (the holy trinity). Sauté for 5-7 minutes until softened and fragrant.

Step 5: Build the Cajun Sauce

Add the minced garlic, diced jalapeño, and lemon juice to the skillet. Sprinkle in the Cajun seasoning and stir everything together. Let the vegetables sweat down for 2-3 minutes on low heat.

Step 6: Create the Creamy Base

Pour in the Worcestershire sauce and heavy cream. Stir well and add the chopped parsley. Let the sauce simmer on super low heat, stirring occasionally, until it begins to thicken about 5 minutes.

Step 7: Cook the Shrimp

Add the raw shrimp to the sauce and season lightly with additional Cajun seasoning. Cook for 2-3 minutes just until the shrimp begin to turn pink. Don’t overcook! They’ll finish cooking in the sauce. Stir to coat the shrimp completely and let everything simmer on low heat while you fry the grits.

Step 8: Set Up Your Breading Station

Remove the chilled grits from the refrigerator and cut into squares (about 3×3 inches or your preferred size). Set up three shallow bowls: one with seasoned flour, one with beaten egg wash, and one with panko breadcrumbs.

Step 9: Bread the Grit Cakes

Dip each grit square first in flour, then egg wash, then panko breadcrumbs. For extra crunch, you can double-dip: flour → egg → breadcrumbs → egg → breadcrumbs again.

Step 10: Fry to Golden Perfection

Heat vegetable oil in a deep fryer or heavy pot to 350°F. Carefully add the breaded grit squares (don’t overcrowd) and fry for 3-4 minutes until golden brown and crispy. The cheese inside should be melty while the outside stays crunchy. Drain on paper towels.

Step 11: Plate and Serve

Place 1-2 fried grit cakes on each plate. Generously top with the creamy Cajun shrimp sauce, making sure everyone gets plenty of shrimp. Garnish with extra parsley if desired and serve immediately while hot!

Customization and Pairing Ideas for Serving

1. Andouille Sausage Addition

Take this best shrimp and grits recipe up a notch by adding sliced andouille sausage to the sauce. Brown the sausage first, then proceed with the holy trinity. The smoky, spicy sausage adds incredible depth and makes this dish even heartier perfect for a Sunday brunch spread.

2. Bacon-Infused Grits

For an extra layer of Southern flavor, cook 4-5 strips of bacon until crispy, crumble them, and stir into your grits along with the cheese. You can also use bacon grease instead of some of the butter for cooking the holy trinity. This variation adds a smoky undertone that complements the Cajun spices beautifully.

3. Seafood Medley

Transform this into a luxurious seafood feast by adding crawfish tails, lump crab meat, or scallops alongside the shrimp. This Stalekracker shrimp and grits becomes a true Gulf Coast celebration that’s perfect for special occasions or when you want to really impress.

4. Vegetable Enhancements

Boost the nutritional value and add color by incorporating fresh spinach, kale, or diced tomatoes into the sauce during the last few minutes of cooking. The greens wilt perfectly into the creamy sauce, and tomatoes add a bright acidity that cuts through the richness.

5. Creamy Comfort Pairing

Enhance the rich flavor of Stalekracker Shrimp and Grits Recipe by serving it alongside cheesy potatoes, adding creamy texture, savory depth, and a satisfying balance that elevates every Southern-inspired seafood meal.

6. Cheese Variations

Experiment with different cheeses in your grit cakes! Sharp white cheddar offers tangy notes, Gruyère adds nuttiness, pepper jack brings heat, or try a blend of cheddar and Parmesan for complex flavor. Each cheese creates a different taste profile while maintaining that essential melty center.

7. Pairing Suggestions

Serve this southern shrimp and grits recipe with classic Southern sides like collard greens, coleslaw, cornbread, or a simple arugula salad with lemon vinaigrette to balance the richness. For beverages, pair with sweet tea, a crisp white wine like Sauvignon Blanc, or a cold beer.

8. Breakfast or Brunch Twist

Top your shrimp and grits with a perfectly fried egg for a stunning brunch presentation. The runny yolk adds another layer of creaminess and turns this into a complete breakfast. Serve with fresh fruit on the side and mimosas for the ultimate weekend brunch experience.

Expert Tips for Perfect Stalekracker Shrimp and Grits

1. Don’t Rush the Grit Chilling Process

The most common mistake with this stalekracker shrimp and grits recipe easy version is not letting the grits set properly. Give them at least 30 minutes in the refrigerator, but an hour is ideal. You can even make them the night before! Properly chilled grits will hold their shape during breading and frying, creating those beautiful crispy squares with molten cheese centers. If they’re too soft, they’ll fall apart.

2. Use Stone-Ground Grits for Best Flavor

While quick-cooking grits work in a pinch, stone-ground grits offer superior texture and authentic corn flavor that makes this best stalekracker shrimp and grits recipe truly exceptional. They take longer to cook (30-40 minutes), but the nutty, complex flavor is worth every minute. The coarser texture also holds up better when fried.

3. Don’t Overcook Your Shrimp

Raw shrimp cook incredibly fast they’re done when they turn pink and form a “C” shape. Overcooked shrimp become rubbery and tough. Since the shrimp continue cooking in the hot sauce even after you remove it from direct heat, slightly undercook them during the initial sauté. They should be just barely pink when you first add them, then they’ll finish perfectly as they simmer in the creamy Cajun sauce.

4. Maintain Proper Frying Temperature

Keep your oil at a steady 350°F for perfectly crispy grit cakes. Too hot (375°F+) and the outside burns before the cheese melts; too cool (below 325°F) and they’ll absorb oil and become greasy. Use a thermometer and fry in small batches, allowing the oil temperature to recover between batches. This ensures every grit cake is golden, crispy, and not greasy.

5. Season in Layers

Great Cajun cooking builds flavor at every step. Season the grits with salt and pepper, season the flour for breading, season the vegetables as they cook, season the shrimp before adding to sauce, and taste the final sauce for seasoning adjustments. This layered seasoning approach creates depth and complexity you simply can’t achieve by seasoning just once at the end.

6. Quality Ingredients Make All the Difference

This shrimp and grits recipe easy version shines brightest with fresh, quality ingredients. Use fresh Louisiana or Gulf shrimp (never pre-cooked), real butter (not margarine), good-quality Cajun seasoning like Tony Chachere’s or Slap Ya Mama, and freshly grated cheese (pre-shredded cheese contains anti-caking agents that prevent smooth melting). Fresh garlic, real heavy cream, and fresh parsley also elevate the dish significantly.

7. Master the Sauce Consistency

The sauce should be creamy and thick enough to cling to the shrimp and coat the back of a spoon, but not so thick it becomes gloppy. If your sauce is too thin, let it simmer a bit longer to reduce, or whisk in a small amount of flour mixed with butter (beurre manié). If it’s too thick, thin it with a splash of chicken stock or additional cream. Remember, the sauce will thicken slightly as it sits, so err on the slightly thinner side.

Storage and Reheating Guidance

Store leftover fried grit cakes and shrimp sauce separately in airtight containers in the refrigerator for up to 3 days. Can you freeze shrimp and grits? Yes! Freeze the fried grit cakes for up to 2 months; freeze the sauce separately. How to reheat shrimp and grits: Reheat grit cakes in a 375°F oven for 10-12 minutes to restore crispiness, and warm the sauce gently on the stovetop over low heat, stirring frequently.

Common Questions About Shrimp and Grits

Here, we’ve got you covered with some common questions about the Stalekracker Shrimp and Grits Recipe that people often ask.

What’s the difference between regular shrimp and grits and Stalekracker’s version?

Stalekracker’s signature twist transforms traditional creamy grits into crispy, fried grit cakes with a molten cheese center. While classic southern shrimp and grits serves the shrimp over a bowl of hot, creamy grits, this version chills the cheesy grits until firm, cuts them into squares, breads and deep-fries them for an incredible crispy-creamy contrast. The Cajun shrimp sauce remains rich and flavorful with the holy trinity base, but topping crispy grit cakes instead of serving over soft grits creates an entirely different textural experience that’s absolutely addictive.

Can I make this recipe ahead of time?

Absolutely! This stalekracker shrimp and grits recipe easy version is perfect for advance preparation. Make the cheesy grits up to 2 days ahead and keep them chilled in the refrigerator they actually set better with more time. You can even bread the grit squares and refrigerate them on a baking sheet for up to 24 hours before frying. Prepare the sauce base (holy trinity, garlic, seasonings, cream) ahead of time, but add the shrimp fresh when ready to serve since they only take 3-4 minutes to cook. This makes entertaining much easier!

What type of grits should I use?

For the most authentic Stalekracker shrimp and grits, stone-ground grits offer the best flavor and texture with a wonderful corn taste and slightly coarse texture. However, regular or quick-cooking grits work perfectly fine and cook much faster (5-7 minutes vs. 30-40 minutes). Avoid instant grits as they can become mushy and won’t hold up well when fried. White or yellow grits both work yellow grits have a slightly more robust corn flavor, while white grits are more traditional in the South.

Can I bake the grit cakes instead of frying them?

Yes, for a lighter version! Brush the breaded grit squares with melted butter or spray with cooking oil, place on a parchment-lined baking sheet, and bake at 400°F for 20-25 minutes, flipping halfway through. They won’t be quite as crispy as the fried version, but they’ll still have a nice golden crust and save you some calories. You can also air fry them at 375°F for 12-15 minutes, spraying with oil and flipping halfway through for a healthier crispy option.

What can I substitute for heavy cream?

If you don’t have heavy cream, you can use half-and-half for a lighter sauce, though it won’t be quite as rich and thick. Another option is whole milk thickened with a tablespoon of flour or cornstarch (mix it with cold milk first to prevent lumps). For a dairy-free version, full-fat coconut milk works surprisingly well in Cajun dishes, adding its own subtle sweetness that complements the spices. Greek yogurt or cream cheese whisked in at the end can also create creaminess, though the flavor profile will be slightly different.

How spicy is this dish, and can I adjust the heat?

The heat level in this best shrimp and grits recipe is moderate and customizable. The jalapeño and Cajun seasoning provide a pleasant warmth rather than overwhelming heat. To reduce spiciness, remove the jalapeño seeds and membranes before dicing, use mild Cajun seasoning, or omit the jalapeño entirely. To increase heat, add cayenne pepper, use hot Cajun seasoning, include jalapeño seeds, or add a dash of hot sauce like Crystal or Tabasco to the sauce. You can also serve hot sauce on the side so everyone can adjust to their preference.

What’s the best type of shrimp to use?

Fresh or frozen large shrimp (16-20 count or 21-25 count per pound) work best for this southern shrimp and grits recipe. Louisiana or Gulf shrimp are ideal for authentic flavor, but any good-quality shrimp will work. Always buy raw, peeled, and deveined shrimp never use pre-cooked shrimp as they’ll become rubbery when reheated in the sauce. If using frozen shrimp, thaw them completely in the refrigerator overnight or in a bowl of cold water for 15-20 minutes, then pat dry before cooking.

Why did my grit cakes fall apart when frying?

Grit cakes fall apart for several reasons: the grits weren’t chilled long enough to set properly (they need at least 30 minutes, preferably an hour), the grits were too thin or watery when cooked (they should be thick like mashed potatoes before chilling), or the oil temperature was too low causing the breading to absorb oil and become soggy before crisping. Make sure your grits are thick and creamy, chill them thoroughly until very firm, bread them properly with good adhesion at each layer, and maintain oil temperature at 350°F for best results.

Can I use different cheeses in the grits?

Absolutely! While sharp cheddar is traditional and provides excellent flavor and melting properties, you can experiment with Gruyère for nuttiness, Monterey Jack for mildness, pepper jack for extra heat, smoked Gouda for depth, or a combination. Avoid cheeses that don’t melt well like feta or fresh mozzarella. For best results, shred cheese from a block rather than using pre-shredded cheese, which contains anti-caking agents that can make the grits grainy. Mix multiple cheeses for complexity a cheddar-Parmesan blend is particularly delicious.

What sides go well with this dish?

This rich, indulgent copycat stalekracker shrimp and grits recipe pairs beautifully with lighter, fresh sides to balance the richness. Consider a simple green salad with vinaigrette, sautéed or braised collard greens, roasted asparagus, coleslaw, steamed green beans, cornbread or buttermilk biscuits, fresh sliced tomatoes with basil, or roasted Brussels sprouts. For a true Southern feast, add corn on the cob and hush puppies. The key is balancing the creamy, fried richness with something fresh, acidic, or crisp.

How do I prevent the breading from falling off?

Proper breading technique is essential for this shrimp and grits recipe. First, ensure your grit cakes are completely chilled and firm. Pat them dry before breading to remove surface moisture. Use the three-step process: flour (which helps the egg stick), egg wash (which helps the breadcrumbs stick), then breadcrumbs. Press the breadcrumbs firmly onto all sides. Let the breaded squares rest in the refrigerator for 15-30 minutes before frying this helps the breading adhere better. Finally, don’t move them around too much once they hit the oil; let them fry undisturbed for 2 minutes before gently flipping.

Is this dish gluten-free friendly?

This recipe can easily be made gluten-free! Use certified gluten-free grits (most plain grits are naturally gluten-free, but check labels), substitute gluten-free all-purpose flour for the regular flour in the breading, and use gluten-free breadcrumbs or crushed gluten-free cornflakes for the coating. Everything else in the recipe is naturally gluten-free. The result is just as delicious with these simple substitutions, making this stalekracker shrimp and grits recipe easy to adapt for dietary needs.

This copycat stalekracker shrimp and grits recipe delivers everything you love about Southern shrimp and grits with an unforgettable crispy twist! The combination of golden, crunchy grit cakes with molten cheese centers and luxurious Cajun shrimp sauce creates a restaurant-worthy dish that’s surprisingly achievable at home.

Whether you’re cooking for a special occasion or treating yourself to some serious comfort food, this Stalekracker shrimp and grits will become your new favorite. Give it a try, and don’t forget to share your delicious results this is one recipe that’s absolutely worth bragging about!

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