Labor Day Cheesy Shrimp & Grits Bites
A perfect Labor Day appetizer featuring crispy fried grit cakes topped with savory, Cajun-spiced shrimp and vegetables. A unique twist on a classic Southern favorite.
Equipment
- Saucepan
- 11x8-inch Baking Dish
- Large skillet
- 2-inch Round Cutter
Ingredients
Grits Base
- 2.5 cups whole milk
- 1 cup quick-cooking grits
- 1.5 cups shredded smoked gouda or sharp cheddar
- 4 Tbsp unsalted butter divided
- 3.5 tsp Cajun seasoning divided
Shrimp Topping
- 30 count medium shrimp peeled, deveined (approx 1.5 lb)
- 2 stalks celery finely chopped
- 0.5 green bell pepper finely chopped
- 3 scallions green and white parts separated
- 3 cloves garlic finely chopped
- 1 Tbsp tomato paste
Breading & Frying
- 0.5 cup all-purpose flour
- 2 eggs large, beaten
- 1 cup panko bread crumbs
- 2 cups neutral oil avocado or canola
Instructions
- In a small saucepan, bring milk and 1.5 cups water to a simmer. Whisk in grits and cook on medium-low until thick, about 7 minutes.
- Stir in cheese, 2 tbsp butter, 1 tsp Cajun seasoning, and salt. Spread in 11x8-inch dish and chill for 30 minutes.
- Toss shrimp with salt and 1.5 tsp Cajun seasoning.
- Sauté celery and pepper in 2 tbsp butter. Add white scallions, garlic, and tomato paste; cook 2 minutes. Add shrimp and cook until opaque.
- Cut 15 rounds from chilled grits; halve each horizontally to create 30 disks.
- Dredge disks in flour (mixed with remaining 1 tsp Cajun seasoning), dip in egg, then press into panko. Freeze for 10 minutes.
- Fry in hot oil until golden, 1-2 minutes per side. Drain on paper towels.
- Top each grit cake with the shrimp mixture and garnish with green scallions.
Notes
Nutrition (Per Bite): Calories: ~110 | Total Carbs: 7g | Net Carbs: 6g | Fats: 7g | Protein: 5g
