Cheesy Shrimp & Grit Bites Are Your Favorite Southern Meal—Bite-Sized

Shrimp and grits is a Southern staple for good reason. The combination of creamy grits and spiced juicy shrimp in a holy trinity-spiked sauce is a match made in heaven. You can eat it for breakfast, brunch, lunch, dinner, and now…you can finally have shrimp and grits in appetizer form. For my take on the two-bite version of this classic dish, smoked gouda grits are breaded and fried until golden brown and crispy, then topped with saucy Cajun-spiced shrimp and a flurry of fresh scallions. Keep on reading for some tips on how to nail this easy app.

Can this be made with leftover grits?This recipe includes steps for making grits that are the perfect texture for breading and deep frying, but this would work wonderfully with leftover grits! I recommend heating the grits in the microwave to make them loose enough to spread into a flat layer before chilling, cutting, breading, and frying.

How to prep:Use the time the grits are cooling to prep your veggies and shrimp. You should also have plenty of time to chop your veggies, cook the shrimp, and set up a dredging station for frying the grits.

Did you try making this? Let us know how it went in the comments!

Yields: 30

Prep Time: 15 mins

Total Time: 1 hour 15 mins

Ingredients

• 2 1/2 c.

  whole milk

• 1 oz.

  quick-cooking grits (not instant)

• 1 1/2 c.

  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

  ribs 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 c.

  all-purpose flour

• 2

  large eggs

• 1 c.

  panko bread crumbs

• 2 c.

  neutral oil

Store-bought or homemade remoulade sauce, for serving (optional)

Equipment Needed

A 2" round cutter

Directions

1. 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.
2. 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.
3. Meanwhile, pat shrimp dry and transfer to a large bowl; season with salt and 1 1/2 teaspoons Cajun seasoning, tossing to coat.
4. 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.
5. 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.
6. 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.
7. 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.
8. 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.
9. Transfer cakes to a platter. Top with a shrimp and some vegetable mixture. Sprinkle with green scallion parts. Serve with remoulade alongside (if using).

Cheesy Shrimp & Grit Bites

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