Description
These Cheesy Shrimp & Grits Bites are a delightful appetizer combining creamy, smoky grits with perfectly seasoned shrimp and a crispy panko crust. Each bite-sized cake is packed with savory Cajun flavors and topped with tender shrimp and sautéed vegetables, making them perfect for parties or game day snacks.
Ingredients
Scale
Grits Mixture
- 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 & Vegetable 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
- Kosher salt, to taste
- 1 1/2 tsp. Cajun seasoning (for shrimp)
Breading & Frying
- 1/2 cup all-purpose flour
- 2 large eggs
- 1 cup panko bread crumbs
- 2 cups neutral oil (for frying)
- 1 tsp. Cajun seasoning (whisked into flour)
Serving
- Store-bought or homemade remoulade sauce, for serving (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. Slowly whisk in the quick-cooking grits, then reduce heat to medium-low. Cook uncovered, whisking frequently, until thickened, about 7 minutes.
- Add Cheese and Season: Stir the shredded smoked gouda or sharp cheddar, 2 tablespoons butter, and 1 teaspoon Cajun seasoning into the grits. Season with kosher salt to taste. Pour the grits into an 11″ x 8″ baking dish, spreading evenly. Refrigerate until cold and firm, about 30 minutes.
- Prepare the Shrimp: Pat the shrimp dry and place in a large bowl. Season with salt and 1 1/2 teaspoons Cajun seasoning, tossing to coat evenly.
- Sauté Vegetables: In a large skillet over medium heat, melt the remaining 2 tablespoons butter. Add the chopped celery and green bell peppers; season with salt. Cook, stirring occasionally, until the peppers begin to soften, about 3 to 4 minutes. Add the white parts of the scallions, garlic, and tomato paste; cook, stirring, until the tomato paste darkens slightly, about 2 minutes.
- Cook the Shrimp: Clear a space in the center of the skillet and add the seasoned shrimp. Cook, tossing occasionally, until the shrimp are opaque and cooked through, about 3 to 4 minutes. Transfer the shrimp and vegetable mixture to a plate. Wipe the skillet clean.
- Shape Grits Cakes: Using a 2″ round cutter, cut out 15 cakes (about 1″ thick) from the chilled grits. Place the cakes on a baking sheet. Cut each cake in half horizontally, like a hamburger bun, to yield 30 half-inch thick disks.
- Bread the Cakes: Prepare three shallow bowls: one with flour mixed with the remaining 1 teaspoon Cajun seasoning, one with beaten eggs, and one with panko bread crumbs. Working in batches, dredge each grits cake in the seasoned flour, then dip into the eggs (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 until cold.
- Fry the Grits Bites: Heat the neutral oil in the skillet over medium-high heat. Fry the breaded grits bites in batches, turning once, until golden brown and crisp, about 1 to 2 minutes per side. Transfer to paper towel-lined plates and season with a pinch of salt.
- Assemble and Serve: Arrange the crispy grits bites on a platter. Top each with a spoonful of the shrimp and vegetable mixture and sprinkle with the green parts of the scallions. Serve immediately with remoulade sauce on the side if desired.
Notes
- You can substitute smoked gouda with sharp cheddar or your favorite melting cheese.
- Quick-cooking grits are preferred for faster cooking, but regular grits can be used with longer cooking time.
- Make sure to dry the shrimp well before seasoning for better texture and flavor absorption.
- Freezing the breaded grits cakes before frying helps prevent them from falling apart during cooking.
- Remoulade sauce adds a nice tangy contrast but is optional.
- For a lighter version, try baking the breaded grits bites at 400°F (200°C) for 15-20 minutes until golden and crispy.
Nutrition
- Serving Size: 1 bite
- Calories: 90
- Sugar: 1g
- Sodium: 210mg
- Fat: 5g
- Saturated Fat: 2.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 0.5g
- Protein: 4g
- Cholesterol: 45mg
