Description
Cheesy Shrimp & Grits Bites are a flavorful Southern-inspired appetizer featuring creamy cheese-infused grits formed into crispy fried cakes, topped with spicy sautéed shrimp and vegetables. Perfectly seasoned with Cajun spices and served with a tangy remoulade sauce, these bite-sized treats combine creamy, crunchy, and savory elements in every mouthful.
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 & 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)
Optional
- Store-bought or homemade remoulade sauce, for serving
Instructions
- Cook Grits: In a small saucepan over medium-high heat, bring milk and 1 1/2 cups water to a simmer. While whisking, slowly pour grits into the saucepan, then reduce heat to medium-low. Cook grits uncovered, whisking frequently until thickened, about 7 minutes.
- Add Cheese and Seasoning: Stir in shredded cheese, 2 tablespoons of butter, and 1 teaspoon Cajun seasoning. Season with kosher salt to taste. Pour the grits mixture into an 11″ x 8″ baking dish, spreading into an even layer. Refrigerate until cold, about 30 minutes.
- Prepare Shrimp: Meanwhile, pat shrimp dry and transfer to 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 celery and green bell peppers, seasoning with salt. Cook while stirring occasionally until peppers start to soften, about 3 to 4 minutes. Add the white parts of the scallions, garlic, and tomato paste; cook while stirring until the tomato paste lightly darkens, 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, about 3 to 4 minutes. Transfer shrimp and vegetable mixture to a plate and wipe skillet clean.
- Form Grits Cakes: Using a 2″ round cutter, cut out 15 cakes (about 1″ thick) from the chilled grits in the baking dish. Transfer cakes to a baking sheet and cut each cake in half horizontally to make 30 (1/2″ thick) disks.
- Bread Grits Cakes: Place flour mixed with remaining 1 teaspoon Cajun seasoning in one shallow bowl, beaten eggs in a second shallow bowl, and panko bread crumbs in a third. Working in batches, dredge each cake in the seasoned flour, dip into egg shaking off excess, then coat with panko pressing lightly to adhere. Return breaded cakes to baking sheet and freeze until firm, about 10 minutes.
- Fry Grits Cakes: Heat neutral oil in the cleaned skillet over medium-high heat. Working in batches, fry cakes until golden brown and crisp, about 1 to 2 minutes per side. Transfer to a paper towel-lined plate and season lightly with salt.
- Assemble and Serve: Arrange fried grits cakes on a platter. Top each with some shrimp and vegetable mixture, then sprinkle with the green parts of scallions. Serve warm with remoulade sauce on the side, if desired.
Notes
- Use quick-cooking grits for best texture; avoid instant grits as they won’t set properly.
- Chilling the grits mixture thoroughly ensures they hold shape when cut and fried.
- Freezing the breaded cakes before frying helps maintain their form and crispiness.
- Adjust Cajun seasoning to your preferred spice level.
- Remoulade sauce adds a tangy, creamy contrast but is optional.
- Use a neutral oil with a high smoke point such as canola or vegetable oil for frying.
- Drain the fried cakes on paper towels to remove excess oil.
Nutrition
- Serving Size: 1 bite
- Calories: 95
- Sugar: 1 g
- Sodium: 180 mg
- Fat: 5.5 g
- Saturated Fat: 3 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 7 g
- Fiber: 0.5 g
- Protein: 4 g
- Cholesterol: 45 mg
