Description
Cheesy Shrimp & Grits Bites are a delicious and flavorful appetizer featuring creamy smoked gouda grits topped with perfectly seasoned shrimp and sautéed vegetables. Breaded and fried to golden crispness, these bite-sized treats offer a wonderful mix of textures and Cajun-inspired spices, ideal for entertaining or a special snack.
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
Shrimp & Vegetables
- 30 medium shrimp (about 1 1/2 lb.), peeled, 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 whole milk and 1 1/2 cups water to a simmer. While whisking constantly, slowly pour in the grits, then reduce heat to medium-low. Cook uncovered, whisking frequently, until thickened, about 7 minutes.
- Finish Grits Mixture: Stir in 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 evenly. Refrigerate until cold and firm, about 30 minutes.
- Season Shrimp: Meanwhile, pat the shrimp dry, transfer to a large bowl, and season with salt and 1 1/2 teaspoons Cajun seasoning, tossing to coat all shrimp evenly.
- Sauté Vegetables: In a large skillet over medium heat, melt the remaining 2 tablespoons butter. Add celery and chopped green bell pepper; season with salt. Cook, stirring occasionally, until peppers begin to soften, 3 to 4 minutes. Add white parts of scallions, garlic, and tomato paste; cook, stirring frequently, until the tomato paste darkens slightly, about 2 minutes.
- Cook 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. Remove shrimp mixture to a plate and wipe skillet clean.
- Form Grits Cakes: Using a 2″ round cutter, cut out 15 cakes from the chilled grits mixture. Each cake will be approximately 1″ thick. Place cakes on a baking sheet. Cut each cake horizontally in half to create 30 half-inch thick disks.
- Bread the Cakes: Place flour mixed with remaining 1 teaspoon Cajun seasoning in one shallow bowl, beaten eggs in a second, and panko breadcrumbs in a third. Coat each grits cake in the seasoned flour, then dip into beaten eggs, shaking off excess, and finally press into panko breadcrumbs. Return breaded cakes to the baking sheet and freeze for about 10 minutes until firm.
- Fry the Cakes: In the same skillet over medium-high heat, heat the neutral oil. Working in batches, fry the cakes, turning once, until golden brown and crisp, 1 to 2 minutes per side. Drain on paper towels and season lightly with salt.
- Assemble and Serve: Transfer the crispy grits bites to a serving platter. Top each with a spoonful of shrimp and vegetable mixture and sprinkle with sliced green scallion parts. Serve with remoulade sauce alongside if desired.
Notes
- Quick-cooking grits are preferred over instant for better texture.
- Smoked gouda adds a smoky richness, but sharp cheddar is a great substitute.
- Adjust Cajun seasoning to taste for desired spice level.
- Freezing breaded cakes before frying helps retain shape and crispness.
- Neutral oil like canola or vegetable oil works best for frying.
- Remoulade sauce adds a flavorful tang, but is optional.
- Use a sharp knife or round cutter to shape uniform grits cakes for even cooking.
Nutrition
- Serving Size: 1 bite
- Calories: 120
- Sugar: 1g
- Sodium: 200mg
- Fat: 7g
- Saturated Fat: 3.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 0.5g
- Protein: 5g
- Cholesterol: 70mg
