Cheesy Shrimp & Grit Bites 

Cheesy Shrimp & Grit Bites are a clever, flavor-packed reimagining of classic shrimp and grits in appetizer form. Golden, crunchy rounds of cheesy grits are topped with plump, Cajun-spiced shrimp sautéed with celery, bell pepper, garlic, and tomato paste, then finished with scallions. Each bite delivers creamy, smoky grits and zesty shrimp in contrast—with optional remoulade sauce for dipping. These handheld bites make a standout crowd-pleaser for entertaining, whether it's brunch, game day, or cocktail hour. With prep in advance (making and chilling grits), it’s easy to assemble fresh and serve hot.

Ingredients

• 2½ cups whole milk + 1½ cups water
  
  

• 1 cup quick-cooking grits (not instant)
  
  

• 1½ cups shredded smoked Gouda (or sharp cheddar)
  
  

• 4 Tbsp unsalted butter, divided
  
  

• 3½ tsp Cajun seasoning, divided
  
  

• Kosher salt, to taste
  
  

• 30 medium shrimp (≈1½ lb), peeled and deveined
  
  

• 2 stalks celery, finely chopped
  
  

• ½ green bell pepper, finely chopped
  
  

• 3 scallions, green & white parts separated, thinly sliced
  
  

• 3 cloves garlic, finely chopped
  
  

• 1 Tbsp tomato paste
  
  

• ½ cup all-purpose flour
  
  

• 2 large eggs, beaten
  
  

• 1 cup panko breadcrumbs
  
  

• 2 cups neutral oil (for frying)
  
  

• Store‑bought or homemade remoulade sauce (optional for serving)

Directions

1. In a saucepan, bring milk and water to a simmer over medium‑high heat. Whisk in grits, reduce heat to medium‑low, cook while whisking until thickened (~7 min).
   
   

2. Stir in cheese, 2 Tbsp butter, and 1 tsp Cajun seasoning; season with salt. Spread grits in an 11×8″ dish, chill ~30 minutes until firm.
   
   

3. Season shrimp with salt and 1½ tsp Cajun seasoning. In a skillet over medium, melt 2 Tbsp butter; sauté celery and bell pepper until soft (3–4 min), then add scallion whites, garlic, and tomato paste; cook 2 minutes. Add shrimp, cook until opaque (~3–4 min). Transfer mixture aside.
   
   

4. Cut firm grits into 2" rounds (~15), slice each into halves to make 30 cakes. Set up dredge station: seasoned flour, beaten eggs, and panko. Coat cakes flour → egg → panko. Freeze 10 minutes.
   
   

5. Heat oil in skillet over medium–high. Fry bites in batches until golden and crispy (~1–2 min per side). Drain on paper towels, season with pinch of salt.
   
   

6. Place cakes on a platter, top each with shrimp–vegetable mixture, sprinkle green scallions. Serve with remoulade if desired.
   
   

Nutrients (approximate per bite, 30 servings)

Calories: ~130 kcal
Carbohydrates: ~6 g
Protein: ~6 g
Fat: ~10 g (Saturated: ~3 g; Mono: ~4 g)
Cholesterol: ~18 mg
Sodium: ~358 mg
Fiber: ~1 g
Sugars: ~4 g
Vitamin A: ~222 IU
Vitamin C: ~4 mg
Calcium: ~22 mg