Description
Delicious Cheesy Shrimp & Grits Bites combine creamy, cheesy grits with flavorful Cajun-seasoned shrimp and vegetables, perfect as an appetizer or party snack. Crispy on the outside and tender inside, these bites are coated in panko and fried to golden perfection, then topped with a shrimp and veggie mixture and scallions for a burst of flavor.
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 Mixture
- 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
Coating and Frying
- 1/2 cup all-purpose flour
- 2 large eggs
- 1 cup panko bread crumbs
- 2 cups neutral oil
Optional
- Store-bought or homemade remoulade sauce, for serving
Instructions
- Cook Grits: In a small saucepan over medium-high heat, bring the milk and 1 1/2 cups water to a simmer. While whisking, slowly pour the grits into the saucepan, then reduce heat to medium-low. Cook grits uncovered, whisking frequently, until thickened, about 7 minutes.
- Mix Cheese and Seasoning: Stir in the shredded cheese, 2 tablespoons of butter, and 1 teaspoon of 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, approximately 30 minutes.
- Prepare Shrimp: Pat shrimp dry and place in a large bowl. Season with salt and 1 1/2 teaspoons of Cajun seasoning, tossing to coat evenly.
- Cook Vegetables: In a large skillet over medium heat, melt the remaining 2 tablespoons of butter. Add celery and green bell pepper, season with salt, and cook stirring occasionally until peppers soften, about 3-4 minutes. Add white parts of scallions, garlic, and tomato paste; cook while stirring until the tomato paste darkens slightly, about 2 minutes.
- Cook Shrimp: Make space in the center of the skillet and add the seasoned shrimp. Cook while tossing occasionally until shrimp turn opaque and are cooked through, about 3-4 minutes. Transfer shrimp mixture to a plate and wipe skillet clean.
- Cut Grits Cakes: Use a 2″ round cutter to cut out 15 cakes approximately 1″ thick from the chilled grits in the baking dish. Transfer to a baking sheet. Cut each cake horizontally in half to create 30 disks approximately 1/2″ thick.
- Bread Grits Cakes: Set out three shallow bowls: one with flour combined with the remaining 1 teaspoon Cajun seasoning, one with beaten eggs, and one with panko bread crumbs. Working in batches, dredge each cake first in the seasoned flour, then dip in eggs shaking off excess, and finally coat with panko, pressing lightly to adhere. Return coated cakes to the baking sheet and freeze for about 10 minutes to firm up.
- Fry Grits Cakes: In the same skillet, heat the neutral oil over medium-high heat. Fry the grits cakes in batches, turning halfway through, until they are golden brown and crisp, about 1-2 minutes per side. Drain on a paper towel-lined plate and lightly season with salt.
- Assemble and Serve: Arrange the fried grits cakes on a platter. Top each with a portion of the cooked shrimp and vegetable mixture and sprinkle with the green parts of the scallions. Serve with remoulade sauce on the side, if desired.
Notes
- Use quick-cooking grits but avoid instant grits for better texture.
- Freezing the coated grits cakes before frying helps them hold their shape and crisp up nicely.
- Adjust Cajun seasoning levels to taste for milder or spicier bites.
- Serve immediately after frying for best texture; leftovers can be reheated in a skillet or oven.
- Remoulade sauce adds a nice tangy contrast but is optional.
Nutrition
- Serving Size: 1 bite
- Calories: 110
- Sugar: 1g
- Sodium: 220mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 55mg