Shrimp and Grits Bites are a bite-sized, portable version of shrimp and grits. This southern-inspired appetizer is perfect for parties!
I’ve found a new favorite appetizer — cheesy Shrimp and Grits Bites made with quick cooking grits and smoked cheddar cheese!
Despite the fact that Iowa leads the nation in corn production (and eggs, believe it or not,) grits, or ground corn, are not even a little bit mainstream around here.
Why oh why has the Midwest been holding out on us?
The shrimp and grits appetizer I ordered at the Olde Pink House in Savannah were advertised as fried grits cakes topped with shrimp and cheddar cheese sauce, but their gluten-free version came as creamy grits served with the sauce and shrimp (the cakes were breaded then fried thus making them not gluten-free.)
Well, the concept of fried grits cake intrigued me so I shrunk them down to bite-sized and use smoked cheddar cheese inside the grits instead of as a sauce on top. Thus, Smoked Cheddar Shrimp and Grits Bites were born!
Quick-cooking grits are simmered in chicken broth then flavored with smoked cheddar cheese. The cooked grits are refrigerated until solid then cut into rounds and baked until crunchy on the outside and creamy on the inside.
Topped with sauteed shrimp, bacon, and more cheese — the bites are broiled for a minute or two then served.
These are the most incredible appetizers! Bite-sized and flavor-packed, plus the mini grits cakes can be made ahead of time!
Start by making the Smoked Cheddar Grits. You’ll need grits, of course!
Polenta is very similar to grits in that they’re both ground corn. That said, look for “quick cooking” polenta or grits at the grocery store. If the package doesn’t indicate that they’re quick-cooking, take a look at the instructions — we’re looking for a cooking time of around 5 minutes total.
Whisk 1-1/3 cup quick-cooking grits into 5-1/4 cups boiling chicken broth then turn the heat down to medium and cook for 5 minutes, whisking occasionally.
The grits will get thick and bubble/spatter a bit, so a splatter screen is helpful if you have it.
After 5 minutes, remove the grits from the heat then whisk in 1-1/2 cups smoked cheddar cheese, 2 Tablespoons butter, salt, and pepper until smooth.
Smoked cheddar grits = life changing!
This is the smoked cheddar cheese I use, which I can find in the speciality cheese section of my grocery store. If you can’t find smoked cheddar for some reason, a nice sharp cheddar or even white cheddar is good too.
Next, pour the hot grits into a nonstick sprayed 9×13″ pan then cover with saran wrap and pop in the fridge for at least 2 hours, or up to overnight, or until they’re completely chilled and set.
After the grits are firm, run a sharp knife around the edge of the pan then turn them out onto a cutting board.
Using a 2″ round cookie or biscuit cutter, cut out 24 rounds then place onto two nonstick sprayed, parchment paper-lined baking sheets. If you don’t have a round cookie cutter, cut the grits into 2″ squares with a sharp knife. The rounds are cute but you’ll have less waste with the squares. Either way, pop the baking sheets into a 400 degree oven then bake for 40-45 minutes or until golden brown, flipping halfway through.
- Make way ahead tip: Cut the grits out then freeze on a baking sheet and transfer to a freezer bag. When you’re ready to make these apps just place them on the prepared baking sheet and bake. No thawing necessary!
Topping time! When the grits have 15 minutes left to bake, crisp 4 slices chopped bacon in a large skillet over medium heat.
Transfer to a paper towel-lined plate to drain then remove all but 2 Tablespoons bacon grease from the skillet (add extra virgin olive oil if you don’t have enough fat.)
Turn the heat up to medium-high then add 1lb peeled, deveined, and chopped raw shrimp, 3 chopped green onions and 2 minced garlic cloves. Season lightly with salt and pepper then saute until the shrimp are pink and cooked through, 3-4 minutes.
Scoop the shrimp mixture on top of the crisped smoked cheddar grits bites then add a bit more shredded smoked cheddar cheese on top.
Broil for a minute or two then serve!
These crunchy grits cakes are wonderful creamy on the inside with a mouthwatering smokey flavor. Topped with fresh shrimp and bacon – I am telling you, there’s nothing better. Enjoy!
Ingredients
- 5-1/4 cups chicken broth
- 1-1/3 cups quick-cooking gluten free grits
- 2 cups shredded smoked cheddar cheese, divided
- 2 Tablespoons butter
- salt and pepper
- 4 strips bacon, chopped
- 1 lb shrimp, peeled, deveined, and chopped
- 3 green onions, chopped
- 2 cloves garlic, minced
Directions
- Spray a 9×13″ baking dish liberally with nonstick spray then set aside. Bring broth to a boil in a large saucepan then whisk in grits. Turn heat down to medium then cook for 5 minutes, whisking occasionally (a splatter screen is useful as grits will bubble and spatter.) Remove from heat then add 1-1/2 cups cheese, butter, salt, and pepper and then stir until smooth. Pour into prepared baking dish then cover with saran wrap and refrigerate until solid, at least 2 hours or up to overnight.
- Preheat oven to 400 degrees. Run a knife around the outside edges of the baking dish then turn grits out onto a cutting board. Using a 2″ round cookie cutter, cut out rounds then place on two parchment paper-lined baking sheets that have been sprayed with nonstick spray OR use a sharp knife to cut grits into 2″ squares (you will have less waste with this method.) Bake rounds for 40-45 minutes or until golden brown, flipping half way through.
- When rounds have 15 minutes left to bake, crisp bacon in a very large skillet over medium heat. Transfer bacon to a paper towel lined plate to drain then remove all but 2 Tablespoons bacon grease from skillet (add extra virgin olive oil if you need more fat.) Turn heat up slightly then add shrimp, green onions, and garlic then season lightly with salt and pepper and saute until shrimp are pink and cooked through, 3-4 minutes. Add cooked bacon in then stir to combine.
- Top baked grit rounds with sauteed shrimp mixture then sprinkle with remaining 1/2 cup cheese. Turn oven to broil then broil until cheese is melted. Serve immediately.
Notes
- Make ahead: prepare grits all the way through cutting into rounds or squares the day before. Cover then refrigerate on baking sheets.
- Make-way ahead: Cut grits into rounds or squares then freeze on baking sheets. Transfer to a freezer bag then bake the same way frozen as fresh (do not thaw.)
Nutrition
Nutritional values are estimates only. Please read our full nutrition information disclaimer.
I am making to serve at a lobster dinner. I use slow cooking grits, will the recipe directions stay the same except for the cooking? Have you tried making with pimento cheese in leiu of cheddar. The flavors go so well with shrimp?
Using slow cooking grits should be fine, Lesa! I haven’t made these with pimento cheese instead of cheddar, but if you prefer the flavor, that should also work just fine!
I’m not sure how old this post is, but I hope you got to go or will get to go to an Alabama game! It’s one of the coolest experiences, if you like football. Heck, even if you don’t! Roll Tide!
I’m planning to make these for an afternoon-tea-inspired-southern-flavored brunch. Can’t wait to try them!
I haven’t made it yet, but it’s still on my bucket list!! :)
Hi There:
First of congratulation on your precious new son. What a cutie! You have an amazing family! Also thanks for this wonderful site. I have come to love all the recipes . They are so delicious and colorful.
I am making the shrimp and grit bites but don’t have 5 cups of broth. Can I use half broth and half water?
I am makng the shrimp and grit bites ut don’t have 5 cups of broth. Can i mix what i have with water?
Sure!