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.
Grits are pretty unheard of where I live too….not sure why, these look SO good!
I love anything mini so this is right up my street!!
I’ve always wondered about the lack of connection between Iowans and grits as well. Having good friends in North Carolina, I’ve been exposed many times, and they’ve become a staple at our house.
I do have one trick I use, with good and consistent results. I put the required grits in the sauce pan and add the cold water (or broth), and then stir to thoroughly mix. Then I turn the heat on and slow cook them.
Hi, those Shrimp and Grits look delish, cant wait to try them.
I was born and raised in the South, and there is NOTHING like College Game Day Tailgating and football for that matter. Its amazing, bowties and pearls are confirmed! While I am a die hard Auburn fan, if you have an opportunity to go to an Alabama game, you should definitely do it, most especially at late afternoon or night game….its an event that starts Friday and rolls all the way through game :)
Ok, how adorable are you and your mom?! And Lincoln in his Ergo? What a ham! Totally gonna have to break ours out and give that a try soon… ;) xoxo
Growing up in WDM and going to U of I, I “thought” I knew what tailgating was – until I went to a LSU game in Baton Rouge. The idea of an afternoon game is foreign, all their games are at night. They start eating and drinking when the sun comes up. It is an all day party with 100,000 of your closest friends. CRAZY!!!
How do you think the grits would do in muffin tins? Thinking of trying that way instead of 9×13 and having to cut them. I could broil in the muffins tins too and not worry about the toppings falling off.
I was thinking about that too. I *think* that would work, you’d just have to individually scoop the grits into the greased muffin tins, which is fine if you have enough tins (you’d probably get a few more than 24 bites.) Let us know how it turns out!
The muffin tins worked great! I also did a 8×8 pan. Tins helped contain the toppings before broiling. I also used pre-shredded smoked gouda – tasted amazing but not as ‘melty’ as I think the cheddar would have been. Will definitely be making again!
I have never tried grits before, but those look so good! Why aren’t they popular in Iowa??
Thirty-One rocks! I would totally enter, but I am a consultant and my husband would kill me if I came home with more awesome totes ;)
I take the LUT and the Fresh Market with me when I go to the grocery store so I don’t have a million plastic bags to drag home. LOVE!
I have no idea – isn’t that strange?
looks like a fun weekend!
I am from Iowa, but live in Virginia, and though we aren’t “south”, the football culture for the students is. Many of them dress very preppy on game days, including lots of pink for the guys. (Martha’s Vineyard type clothes). It was weird to get used to after Hawkeye country, but is kind of a fun twist.
I grew up in Georgia and went to school at Vanderbilt in Tennesseem and I can also confirm pearls and bow ties for game day in the south! Bow ties in school colors, no less. There are lines of specialty clothing dedicated to dresses in game day colors for college girls in the south. It’s also very popular to wear cowboy boots with dresses on game day!
I can confirm the pearls and bow ties! I went to my first game at Clemson last season and it was so different(dress wise) then where Im fron im in Philly!
I love that you made shrimp and grits mini and now they’re finger food! I am drawn to shrimp and grits every time I see them on a menu. Genius!