Cheesy Shrimp & Grit Bites
Shrimp and grits are a beloved Southern classic, pairing creamy grits with tender, spiced shrimp in a flavorful sauce infused with the holy trinity of vegetables. Enjoyable any time of day—breakfast, brunch, lunch, or dinner—this dish now comes in a delightful appetizer form.
Equipment
- A 2" round cutter
Ingredients
- 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
- 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
- 1/2 cup all-purpose flour
- 2 large eggs
- 1 cup panko breadcrumbs
- 2 cups neutral oil
- Store-bought or homemade remoulade sauce, for serving (optional)
Instructions
- 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 saucepan, then reduce heat to medium-low. Cook grits, uncovered and whisking frequently, until thickened, about 7 minutes.
- Stir in cheese, 2 tablespoons butter, and 1 teaspoon Cajun seasoning; season with salt. Pour grits mixture into an 11" x 8" baking dish; spread in an even layer. Refrigerate until cold, about 30 minutes.
- Meanwhile, pat shrimp dry and transfer to a large bowl; season with salt and 1 1/2 teaspoons Cajun seasoning, tossing to coat.
- In a large skillet over medium heat, melt remaining 2 tablespoons butter. Add celery and bell peppers, season with salt. Cook, stirring occasionally, until peppers start to soften, 3 to 4 minutes. Add white scallion parts, garlic, and tomato paste and cook, stirring, until paste begins to darken, about 2 minutes.
- Make a space in center of skillet and add seasoned shrimp. Cook, tossing occasionally, until shrimp are cooked through and opaque, 3 to 4 minutes. Transfer shrimp mixture to a plate. Wipe skillet clean.
- Using 2" round cutter, cut out 15 cakes (they should be about 1" thick) from grits in baking dish and transfer to a baking sheet. Cut each cake in half through the equator (like a hamburger bun) to make 30 (1/2"-thick) disks.
- In one shallow bowl, place flour. In a second shallow bowl, beat eggs to blend. In a third shallow bowl, place panko. Whisk remaining 1 teaspoon Cajun seasoning into flour. Working in batches, coat cakes in flour, then dip into egg, shaking off excess. Dip into panko, lightly pressing to adhere. Return breaded grits to baking sheet and freeze until cold, about 10 minutes.
- In same skillet over medium-high heat, heat oil. Working in batches, fry cakes, turning halfway through, until golden brown and crisp, 1 to 2 minutes per side. Transfer to a paper towel-lined plate; season with a pinch of salt.
- Transfer cakes to a platter. Top with a shrimp and some vegetable mixture. Sprinkle with green scallion parts. Serve with remoulade alongside (if using).
Nutrition
Calories: 6723kcalCarbohydrates: 246gProtein: 209gFat: 541gSaturated Fat: 86gTrans Fat: 2gCholesterol: 2311mgSodium: 6894mgPotassium: 2483mgFiber: 16gSugar: 40gCalcium: 2317mgIron: 28mg
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