Description

Cheesy Shrimp & Grits Bites are a delightful appetizer featuring creamy, cheesy grits transformed into crispy fried cakes, topped with a flavorful sautéed shrimp and vegetable mixture seasoned with Cajun spices. Perfect as a party snack or upscale appetizer, these bites combine smoky gouda, tender shrimp, and a crispy panko crust for an irresistible bite-sized treat.

Ingredients

Units Scale

Grits

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 (such as vegetable or canola oil) for frying

Optional

Store-bought or homemade remoulade sauce, for serving
A 2" round cutter

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Instructions

Prepare 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 in the quick-cooking grits. Reduce heat to medium-low, and cook uncovered while whisking frequently until the mixture thickens, about 7 minutes.
Add Cheese and Seasoning: Stir in the shredded smoked gouda or sharp cheddar, 2 tablespoons unsalted 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 set, about 30 minutes.
Season the Shrimp: While grits are chilling, pat the shrimp dry and transfer them to a large bowl. Season with kosher salt and 1 1/2 teaspoons Cajun seasoning, tossing well to coat evenly.
Sauté Vegetables: In a large skillet over medium heat, melt the remaining 2 tablespoons butter. Add chopped celery and green bell pepper, seasoning with salt. Cook, stirring occasionally, until peppers soften, about 3 to 4 minutes. Add the white parts of scallions, garlic, and tomato paste; cook while stirring until the tomato paste deepens in color, about 2 minutes.
Cook the Shrimp: Create a space in the center of the skillet and add the seasoned shrimp. Cook, tossing occasionally, until the shrimp become opaque and fully cooked, about 3 to 4 minutes. Transfer the shrimp and vegetable mixture to a plate and wipe the skillet clean.
Form Grits Cakes: Using a 2″ round cutter, cut out 15 cakes from the chilled grits in the baking dish; each cake should be about 1″ thick. Then, cut each cake horizontally in half (like a hamburger bun) to make 30 disks approximately 1/2″ thick. Transfer them to a baking sheet.
Bread the Cakes: In one shallow bowl, place the flour and whisk in the remaining 1 teaspoon Cajun seasoning. In a second bowl, beat the eggs. In a third bowl, place the panko bread crumbs. Working in batches, coat each grits cake in flour, then dip into the beaten eggs shaking off excess, and finally coat with panko, pressing lightly to adhere. Return the breaded cakes to the baking sheet and freeze until firm, about 10 minutes.
Fry the Cakes: Heat the neutral oil in the same skillet over medium-high heat. Fry the cakes in batches, turning halfway through, until golden brown and crispy on both sides, about 1 to 2 minutes per side. Transfer the fried cakes to a paper towel-lined plate and season lightly with salt.
Assemble and Serve: Arrange the crispy grits cakes on a platter. Top each with a spoonful of the shrimp and vegetable mixture, then sprinkle with the green parts of scallions. Serve immediately with remoulade sauce on the side, if desired.

Notes

Quick-cooking grits are required for the proper texture; instant grits will not set correctly.
Ensure shrimp are fully peeled and deveined for the best taste and texture.
Using a neutral oil with a high smoke point is essential for frying to avoid burning.
Freezing the breaded cakes before frying helps them hold together and develop a crispy crust.
Remoulade sauce adds a tangy kick but is optional depending on your preference.
These bites can be prepared ahead to the point of freezing and fried just before serving.

Nutrition

Serving Size: 1 bite
Calories: 110
Sugar: 1 g
Sodium: 220 mg
Fat: 7 g
Saturated Fat: 3.5 g
Unsaturated Fat: 3 g
Trans Fat: 0 g
Carbohydrates: 9 g
Fiber: 0.5 g
Protein: 5 g
Cholesterol: 65 mg