Shrimp and Grits Bites
A bite-sized twist on the Southern classic, these Shrimp and Grits Bites combine creamy smoked Gouda grits with perfectly seasoned shrimp. Garnished with spinach and fresh herbs, they’re an elegant yet easy appetizer that’s sure to impress.
Equipment
- 1 large saucepan
- 1 wooden spoon
- 1 Rimmed quarter sheet pan (or 9x13-inch baking dish)
- 1 Sharp knife or round cutter (2-inch)
- 1 Baking sheet
- 1 Large skillet (non-stick)
- 1 spatula
- 1 Aluminum foil roll
- 20 Bamboo appetizer picks
Ingredients
For the Grits:
- 5 cups water
- ¼ cup ½ stick / 2 oz unsalted butter
- 1 ½ teaspoons kosher salt
- ¼ teaspoon black pepper
- 1 ½ cups stone-ground grits see note
- 1 ½ cups 6 oz smoked Gouda cheese, shredded
For the Shrimp:
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 2 cloves garlic minced
- 1 teaspoon Creole seasoning
- ¼ teaspoon Italian seasoning
- ¼ teaspoon kosher salt
- Juice of ½ lemon
- 20 large shrimp cleaned, deveined, tails left on
For Assembly:
- 20 fresh baby spinach leaves
- 20 fresh parsley leaves or other fresh herbs
- 20 bamboo appetizer picks
Instructions
- Prepare the Baking Dish: Line a rimmed quarter sheet pan or a 9x13-inch baking dish with non-stick aluminum foil, making sure the foil fits smoothly along the bottom and up the sides. This not only prevents sticking but also makes it easier to lift out the chilled grits later for cutting. Set the prepared pan aside until the grits are ready.
- Cook the Grits Base: In a large saucepan, bring the water, butter, kosher salt, and black pepper to a rapid boil over high heat. Once boiling, slowly pour in the stone-ground grits while stirring continuously to prevent clumping. Reduce the heat to medium-low and allow the mixture to simmer gently. Stir every few minutes with a wooden spoon, ensuring the grits do not stick to the bottom of the pan. Continue simmering for about 25 minutes, or until the grits are thick, smooth, and creamy.
- Add the Cheese Flavor: Once the grits have thickened, stir in the shredded smoked Gouda cheese. Mix thoroughly until all the cheese is fully melted and evenly distributed throughout the grits, creating a rich, smoky flavor. Continue cooking over medium-low heat for another 5 minutes, stirring often, until the mixture is glossy and velvety.
- Chill the Grits Layer: Pour the hot, cheesy grits into the prepared foil-lined pan, spreading them evenly with the back of a spoon or spatula. Smooth the surface so the layer is uniform in thickness. Allow the grits to cool completely at room temperature. Once cooled, cover the pan tightly with foil and transfer it to the refrigerator. Chill for at least 3 hours, but ideally overnight, so the grits set into a firm, sliceable sheet.
- Cut and Prepare the Grits Rounds: Preheat the oven to 350°F (175°C). Carefully lift the chilled grits out of the pan by grasping the foil edges. Place the sheet of grits on a cutting board. Using a sharp knife or a 2-inch round cutter, cut out 20 uniform circles. Arrange the rounds on a clean, foil-lined baking sheet. Brush the tops lightly with melted butter to enhance flavor and help them crisp in the oven. Bake for 30–35 minutes, or until the edges are slightly golden and the rounds are firm to the touch. Remove from the oven and set aside.
- Sauté the Shrimp: While the grits rounds are baking, heat a large non-stick skillet over medium-high heat. Add olive oil and butter, allowing the butter to melt and bubble slightly. Stir in the minced garlic and cook for about 30 seconds, just until fragrant—be careful not to burn it. Sprinkle in the Creole seasoning, Italian seasoning, kosher salt, and a squeeze of fresh lemon juice. Stir to create a flavorful sauce base. Place the shrimp in the skillet in a single layer, working in batches if necessary to avoid overcrowding. Cook the shrimp for 2–3 minutes per side, or until they turn pink, curl slightly, and develop a light golden sear. Transfer cooked shrimp to a paper towel-lined plate to drain excess oil. Repeat with remaining shrimp. Take care not to overcook, as shrimp become rubbery if cooked too long.
- Assemble the Bites: Lay a baby spinach leaf neatly on top of each baked grits round. Skewer a shrimp and a parsley leaf together using a bamboo pick. Gently press the pick into the center of the grits round, securing all the layers together. The spinach provides a fresh base, the shrimp delivers savory flavor, and the parsley adds a pop of color and brightness.
- Serve and Enjoy: Arrange the assembled shrimp and grits bites on a platter in an attractive presentation. For an extra touch, add lemon wedges to the serving tray for guests to squeeze over the shrimp just before eating. Serve warm for the best texture and flavor. These elegant appetizers are ready to impress at any gathering.
Notes
- Stone-ground grits give the best texture, but quick-cooking grits can be substituted in a pinch (avoid instant grits).
- Smoked Gouda adds a rich, smoky flavor, though cheddar or Velveeta can be used for a milder taste.
- Baking the grits rounds firms them up, but pan-frying in butter is another delicious option.
- Don’t overcook the shrimp—just a few minutes per side keeps them tender and juicy.
- Garnish choices are flexible: use parsley, oregano, rosemary, or skip the garnish entirely.
- Bamboo picks make serving easy and attractive, but any party skewers will work.
