Description
These Cheesy Shrimp & Grits Bites are a delicious appetizer combining creamy, cheesy grits with flavorful Cajun-seasoned shrimp and vegetables. Golden and crispy on the outside, tender and savory inside, these bite-sized treats are perfect for parties or a special snack served with a zesty remoulade sauce.
Ingredients
Scale
Grits Base
- 2 1/2 cups whole milk
- 1 cup quick-cooking grits (not instant)
- 1 1/2 cups shredded smoked gouda or sharp cheddar
- 4 Tbsp. unsalted butter, divided
- 3 1/2 tsp. Cajun seasoning, divided
- Kosher salt, to taste
Shrimp Mixture
- 30 medium shrimp (about 1 1/2 lb.), peeled and deveined
- 2 stalks celery, finely chopped
- 1/2 green bell pepper, seeds and ribs removed, finely chopped
- 3 scallions, green and white parts separated, thinly sliced
- 3 cloves garlic, finely chopped
- 1 Tbsp. tomato paste
Breading & Frying
- 1/2 cup all-purpose flour
- 2 large eggs
- 1 cup panko bread crumbs
- 2 cups neutral oil (for frying)
To Serve
- Store-bought or homemade remoulade sauce (optional)
- A 2″ round cutter
Instructions
- Cook the grits: In a small saucepan over medium-high heat, bring the whole milk and 1 1/2 cups water to a simmer. While whisking continuously, slowly pour the grits into the saucepan and reduce heat to medium-low. Cook uncovered, whisking frequently, until grits thicken, about 7 minutes.
- Add cheese and season: Stir in the shredded cheese, 2 tablespoons butter, and 1 teaspoon Cajun seasoning. Season with kosher salt to taste. Pour the grits mixture into an 11″ x 8″ baking dish and spread into an even layer. Refrigerate until cold and firm, about 30 minutes.
- Prepare the shrimp: While the grits chill, pat shrimp dry and place in a large bowl. Season with salt and 1 1/2 teaspoons Cajun seasoning, tossing to coat evenly.
- Sauté vegetables and aromatics: In a large skillet over medium heat, melt the remaining 2 tablespoons butter. Add chopped celery and green bell pepper; season with salt. Cook, stirring occasionally, until peppers soften, 3 to 4 minutes. Add white parts of scallions, garlic, and tomato paste, stirring until the tomato paste darkens slightly, about 2 minutes.
- Cook the shrimp: Create a space in the center of the skillet and add the seasoned shrimp. Cook, tossing occasionally, until shrimp are opaque and cooked through, 3 to 4 minutes. Transfer shrimp mixture to a plate and wipe the skillet clean.
- Form grits cakes: Use a 2″ round cutter to cut out 15 cakes (each about 1″ thick) from the chilled grits mixture in the baking dish. Transfer cakes to a baking sheet. Cut each cake in half horizontally to create 30 half-inch thick grits disks.
- Bread the grits bites: Place flour (whisk in remaining 1 teaspoon Cajun seasoning) in one shallow bowl, beaten eggs in a second, and panko in a third. Working in batches, coat each grits cake first in the seasoned flour, then dip into the egg, shaking off excess, then coat with panko, pressing lightly to adhere. Return the breaded cakes to the baking sheet and freeze for about 10 minutes to set.
- Fry the grits bites: Heat neutral oil in the skillet over medium-high heat. Fry the grits cakes in batches, turning once, until golden brown and crisp, 1 to 2 minutes per side. Transfer to paper towel-lined plates and season with a pinch of salt.
- Serve: Arrange the grits bites on a platter. Top each with a spoonful of the shrimp and vegetable mixture and sprinkle with the green parts of scallions. Serve warm with remoulade sauce, if desired.
Notes
- You can substitute sharp cheddar for smoked gouda depending on your preference.
- Quick-cooking grits are recommended for the best texture; avoid instant grits.
- Freezing the breaded cakes before frying helps maintain their shape and texture while cooking.
- Adjust Cajun seasoning according to your heat preference.
- Remoulade sauce adds a tangy, spicy complement but is optional.
Nutrition
- Serving Size: 1 bite
- Calories: 110
- Sugar: 1g
- Sodium: 210mg
- Fat: 7g
- Saturated Fat: 3.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 0.5g
- Protein: 5g
- Cholesterol: 70mg
