Description
These Cheesy Shrimp & Grits Bites are irresistibly crispy and packed with smoky, flavorful gouda, tender shrimp, and a kick of Cajun seasoning. Perfect as a party appetizer or a fun twist on a classic Southern dish, each bite delivers creamy grits cakes topped with a savory shrimp and vegetable mixture and optional remoulade sauce for dipping.
Ingredients
Grits Mixture
- 2 1/2 cups whole milk
- 1 1/2 cups water
- 1 cup quick-cooking grits
- 1 1/2 cups shredded smoked gouda or sharp cheddar
- 2 tablespoons unsalted butter
- 1 teaspoon Cajun seasoning
- Kosher salt, to taste
Shrimp & Vegetables
- 30 medium shrimp, peeled and deveined
- 2 stalks celery, finely chopped
- 1/2 green bell pepper, finely chopped
- 3 sliced scallions, white and green parts separated
- 3 cloves garlic, finely chopped
- 1 tablespoon tomato paste
- Kosher salt, to taste
- 1 1/2 teaspoons Cajun seasoning, divided
Breading & Frying
- 1/2 cup all-purpose flour
- 2 large eggs
- 1 cup panko bread crumbs
- Neutral oil, for frying
Optional
- Remoulade sauce, for serving
Instructions
- Cook Grits: In a small saucepan, bring whole milk and water to a gentle simmer over medium-high heat. Gradually whisk in the quick-cooking grits. Reduce heat to medium-low and cook, stirring frequently, for about 7 minutes until the mixture thickens.
- Add Cheese and Seasoning: Stir in shredded smoked gouda, butter, and 1 teaspoon Cajun seasoning. Season lightly with kosher salt. Pour the grits into an 11″ x 8″ baking dish, spreading evenly. Refrigerate for 30 minutes until chilled and firm.
- Prepare Shrimp: Pat dry shrimp and place in a large bowl. Season with a pinch of salt and 1 1/2 teaspoons Cajun seasoning, tossing to coat evenly.
- Sauté Vegetables: In a large skillet over medium heat, melt 2 tablespoons butter. Add finely chopped celery and green bell pepper. Season with salt and cook, stirring occasionally, for 3-4 minutes until softened.
- Cook Aromatics and Shrimp: Add white parts of sliced scallions, garlic, and tomato paste to skillet. Stir and cook for about 2 minutes until paste darkens. Make a space in the center, add shrimp, and cook tossing occasionally for 3-4 minutes until shrimp turn opaque. Transfer mixture to a plate and wipe skillet clean.
- Form Grits Cakes: Use a 2″ round cutter to cut 15 cakes from chilled grits, each about 1″ thick. Cut each cake in half horizontally to make 30 thin disks.
- Prepare Breading Station: Put flour in one shallow bowl, whisking in remaining 1 teaspoon Cajun seasoning. Beat eggs in a second bowl. Place panko bread crumbs in a third bowl.
- Bread Grits Cakes: Dip each grits disk first in seasoned flour, then eggs, then panko crumbs, pressing lightly to coat. Arrange breaded cakes on a baking sheet and freeze for 10 minutes.
- Fry Cakes: Heat neutral oil in the skillet over medium-high heat. Fry cakes in batches, turning once, for 1-2 minutes per side until golden brown and crispy. Transfer to paper towel-lined plate and sprinkle with salt.
- Assemble and Serve: Arrange cakes on a platter and top each with a shrimp and vegetable portion. Garnish with green scallion tops. Serve with remoulade sauce if desired.
Notes
- Quick-cooking grits ensure a smooth texture; avoid stone-ground as it needs longer cooking.
- Smoked gouda adds a rich, smoky flavor; sharp cheddar is a good substitute.
- Freezing the breaded cakes before frying helps them hold their shape and improves crispiness.
- Use neutral oil like canola or vegetable for frying to avoid overpowering flavors.
- Remoulade sauce is optional but adds a tangy, creamy complement to the bites.
