Description
Delight in these crispy and cheesy Shrimp & Grits Bites, featuring creamy smoked gouda-infused grits layered with Cajun-seasoned shrimp and a medley of sautéed vegetables, all perfectly fried to a golden crisp. Perfect as an appetizer or a flavorful snack, these bites serve up Southern-inspired comfort in every crunchy, cheesy 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
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
Breading & Frying
- 1/2 cup all-purpose flour
- 2 large eggs
- 1 cup panko bread crumbs
- 2 cups neutral oil (for frying)
- 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 whole milk and 1 1/2 cups water to a simmer. While whisking continuously, slowly pour in the grits. Reduce heat to medium-low and cook uncovered, whisking frequently, until the mixture thickens, about 7 minutes.
- Finish Grits Mixture: Stir in shredded smoked gouda or cheddar, 2 tablespoons butter, and 1 teaspoon of Cajun seasoning. Season with kosher salt to taste. Pour the cheesy grits into an 11″ x 8″ baking dish, spreading evenly. Refrigerate until cold and set, about 30 minutes.
- Season the Shrimp: Pat shrimp dry with paper towels and place in a large bowl. Season with kosher salt and 1 1/2 teaspoons Cajun seasoning, tossing well to coat all shrimp evenly.
- Sauté Vegetables: In a large skillet over medium heat, melt the remaining 2 tablespoons of butter. Add the chopped celery and green bell pepper, season lightly with salt, and cook while stirring occasionally until peppers start to soften, about 3 to 4 minutes. Add the white parts of scallions, garlic, and tomato paste, cooking and stirring until the tomato paste darkens slightly, approximately 2 minutes.
- Cook the Shrimp: Create a 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 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 15 cakes about 1″ thick from the set grits in the baking dish. Then cut each cake in half horizontally, like slicing a hamburger bun, to make 30 disks approximately 1/2″ thick. Transfer the cakes to a baking sheet.
- 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 breadcrumbs. Working in batches, dredge each grits cake first in the seasoned flour, then dip in egg shaking off excess, and finally coat well with panko, pressing lightly to adhere. Return breaded cakes to the baking sheet and freeze for about 10 minutes to firm up.
- Fry the Cakes: Heat neutral oil in the clean skillet over medium-high heat. Working in batches, fry the breaded grits cakes for 1 to 2 minutes per side until golden brown and crispy. Transfer fried cakes to a paper towel-lined plate and season immediately with a pinch of salt.
- Assemble & Serve: Arrange the crispy grits cakes on a platter. Top each with some of the shrimp and vegetable mixture. Sprinkle with sliced green scallion parts. Serve with remoulade sauce on the side if desired.
Notes
- Quick-cooking grits work best for this recipe to achieve the right texture and timing.
- Use a neutral oil with a high smoke point, such as canola or vegetable oil, for frying.
- Freezing the breaded cakes before frying helps them hold their shape and develop a crisp crust.
- Remoulade sauce adds a zesty contrast but is optional.
- Leftover bites can be reheated in an air fryer or oven to retain crispiness.
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: 8 g
- Fiber: 0.5 g
- Protein: 5 g
- Cholesterol: 70 mg
