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 just made this recipe but We just but the grits in a bowl and put the shrimp mixture on top. It is amazing my husband can’t stop talking about it! This recipe just goes to show everyone that gluten free can be very tasty!
Yumm!! So glad you enjoyed – nothing better than cheddar grits!!
Amazing giveaway, thanks!
Was excited to see this recipe in the newsletter! Will definitely be making it when we move down to Savannah next month! Hubby took a new job and is still trying to figure out how he will watch the OSU games!
Can’t wait to try this recipe!! :-)
Go Noles!! Yes, tailgating in the South is AN AFFAIR!!
Love the baby shrimp & grits app – never tried smoked cheddar grits, so they both go on the list…AND…I LURVE my (monogrammed, of course) thirty-one insulated lunch bag and deluxe totes. I use them for groceries, vacations, the pool, the beach, they go everywhere!
Great post!
So sad that I don’t do Pinterest or Facebook. We have that monkey backpack and my son LOVES it!
Having lived in NC for 6 years now, I can confirm the bow ties and pearls stereo type of tailgating in the south. Girls in full on dresses and heels at football games, guys in pink long sleeved shirts and plaid shorts. I don’t get it, but what ever floats your boat right? I mean….you are a Hawkeye fan while living clearly in Cyclone territory. What gives?
My husband will be soooo excited to find this little appetizer at our next get together. If you and Ben and the little guy want to do some fun traveling in October some year, come to Morehead and check out the NC Seafood Festival for what has been dubbed the best shrimp and grits by many of my husband’s family members.
Like the other Southerners have said I’m a Clemson fan and Bow Ties, Pearls, Sundresses and Cowboy Boots are a must for Tailgaiting down here!
You need to make your grits with heavy cream and butter! Definitely not healthy but if you want the best tasting, true southern grits, trust me! :)
Good god these look good! As a Brit I’ve never understood just what “grits” were so I’m really glad you’ve explained that its basically the same thing as polenta as that’s definitely something I can buy easily in the supermarkets on this side of the pond! YAY!
I’m a University of Georgia grad (actually a “double Dawg” — I did both undergrad and law school in Athens!). The pearls, bowties, and dresses are absolutely true and so much fun! SEC tailgating is amazing. My husband swears that we are a cult. ;) I’m also a long time lover of shrimp and grits and your recipe looks awesome. I also have to second the commenter above– if you ever have the opportunity to visit Athens, Ga, you must go! The food is AMAZING and it is just a fantastic town. I spent 7 years there and I miss it terribly!
Emily, I’m also a double dawg! Well, I will be by next August!
Aw, I love it when you write about the Farmer’s Market AND Iowa football all in one post – makes me nostalgic for Des Moines! Those appetizers look positively delicious!
I’m a student at the University of Georgia, and tailgating is definitely a formal affair down here! Girls wear red and/or black dress, guys wear collared shirts and bow ties, and tailgates are a weekend affair. I thought it was weird when I first started college (I’m definitely not a huge football fan, which is blasphemy down here!), but I’ve grown to appreciate the traditions of tailgating in the south. You should definitely come experience it! And PS, you and Ben should definitely visit Athens, GA one day! I loved your post about Savannah, and if you want to hit all of the southern hot spots, you have to visit Athens!! Although I admit I may be a little biased… ;-)
As an Ohio State fan, I usually try to go out of my way to be nice to visiting fans so they don’t think we’re all schmucks, but I have to say that Hawkeye fans are really the nicest. We went to a Hawkeye home game as Buckeye fans and everyone was so sweet! I’d definitely go back to a Hawkeye game.
Oh my goodness! These look too amazing!