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.
Well, as much as I truly LOVE all your recipes and stories, I have to say you missed the boat by using those “grits”. As a true southerner, I have to say, “Bless your heart, you just ain’t from around here – are ya?” Please find some “real” grits on Amazon. You will be amazed at the difference between those and polenta. They are nowhere near real grits in texture. Yes, you have to cook them 20 to 40 minutes based on the grind (I grew up on the really course ones here in GA), but the flavor is tremendously improved by using the coarse ground ones. A few tips. Always add salt at the beginning ( they won’t absorb it correctly in the middle or at the end ). Don’t be shy about adding some cream or whole milk to them at the end if serving them in a bowl. Try adding some fresh corn to them from time to time for a flavor bomb. I do appreciate your “spreading the south” up there, though. It’s nice to know you enjoyed your time in the south. Hope to see ya’ll again real soon, ya hear?
I missed opening day yesterday. I cannot wait to bring on the football food though.
My husband not only farms but is also a HUGE Hawkeye fan. I mention grits and all I get is a confused look thrown at me. This may be the solution to get him to try them!
Thirty-One products are simply amazing! Like many of the other posts on here, I also sell it and will swear by it. I use my bags for EVERYTHING!!
Cheers!
These look so great, Kristin! I don’t usually think of grits as finger food. But these look perfect for football season!
I am from the Midwest and grew up tailgating and cheering on the Buckeyes. Moved to SC 15 years ago and can confirm that tailgating in the Midwest is nothing like the South. Chandeliers and big screen tvs in tents, full-blown meals for 3 days (in fact, some away fans arrive at the Gamecocks stadium on Wednesday and stay until Sunday)and fraternity boys must wear jackets and ties. No sweatshirts or t-shirts for girls or guys. And oh, the food! Amazing! Definitely jump on the chance to go to the Alabama game – you won’t believe your eyes!
I actually made these for a party a few years back but did them in bacon CUPS…inspired by a different IGE recipe (baked beans in bacon cups maybe?!) I actually had a guest telling other guests that they “weren’t that good” so he could hoard them for himself.
As a southern girl, I actually had a hard time believing my friends tailgate attire suggestions when we went to a Michigan State game. I just knew I would show up in my jeans and sweatshirt only to find everyone else in a sundress as I suspected.
I listened to the game. My grandmother used to call those (including basketball games) “kitchen games” because she’d have to go into the kitchen, away from the radio when things got tough. Loved the bottle covers, too.
Did you get the cheese from Hy-Vee? I love that kind. I call it “farmer cheese” because it reminds me of cheese made at a very small local dairy near my hometown. Long gone, my dad knew the owner so twice a year, we got a private tour and free cheese.
I’d never heard of grits until I went south to visit a neighbor who had moved away. I don’t know why grits were not a part of Iowa life. I guess we chose to do corn boils, popcorn, canning and freezing parties and cornbread.
I did get the cheese at HyVee!
Do you mix the bacon in with the chopped shrimp, or sprinkle it on afterwards like a garnish? Looks delicious.
Great catch, Michelle – I totally forgot to say when to add it back in! Stir the cooked bacon into the shrimp mixture before topping the grits rounds. Thanks! :)
As a Tennessean I can tell you the tailgating stories are true. Also, while these look delicious, polenta and grits are not considered the same down here :)
Your posts always make me so hungry! Yum!
I love, love Thirty-One! So much that I sell it. If you would like to see the new catalog, let me know at mirandakurtt@msn.com or visit my site at http://www.mythirtyone.com/mirandaLK
I’ve never had grits before (I’m from the Midwest) but I want them. Right. NOW! Yum, this looks delicious, thank you!
I just moved to Florida from the northeast and am blown away by the ridiculousness of tailgating here… not only are pearls and sundresses a must, but there are a lot of cowboy boots and some girls even wear HEELS. Yes, heels. To a football game.
These look delicious but I’m not a fan of shrimp… any ideas for a replacement protein that would still compliment the grits?
Oh my, what a great weekend, and delicious food!