Shrimp and Grits Bites
Shrimp and Grits Bites are a bite-sized version of two of the South's favorite foods. Succulent shrimp are mounted on top of Smoked Gouda Grits rounds for a perfect appetizer. Wow your family and friends with these delicious bite-sized treats.
Servings: 20 Bites
Smoked Gouda Grits
- 5 cups water
- 1/4 cup (2 ounces, 1/2 stick) unsalted butter
- 1 1/2 teaspoons Kosher salt
- 1/4 teaspoon black pepper
- 1 1/2 cups stone ground grits (See Tip 1)
- 1 1/2 cups (6 ounces) shredded Smoked Gouda cheese (See Tip 2)
- 1 Tablespoon olive oil
- 1 Tablespoon unsalted butter
- 2 cloves garlic, minced
- 1 teaspoon Creole seasoning (See Tip 3)
- 1/4 teaspoon Italian seasoning
- 1/4 teaspoon Kosher salt
- Juice of 1/2 lemon
- 20 Italian Parsley leaves (See Tip 4)
- 20 Baby Spinach leaves
- 20 knotted bamboo picks (See Tip 5)
Smoked Gouda Grits
Line a rimmed quarter sheet pan or 9 x 13-inch dish with non-stick aluminum foil. Set aside.
Add water, butter, salt and pepper to a large saucepan. Bring to a boil over high heat. Add grits; stir to combine. Lower heat to medium-low and simmer grits, stirring occasionally for 25 minutes or until thick and creamy. (See Tip 6)
Add shredded cheese; stir until cheese is melted. Cook over medium-low heat for an additional 5 minutes.
Transfer to prepared sheet pan; spread to an even layer. Allow to come to room temperature. Cover with aluminum foil and refrigerate for at least 3 hours or overnight.
Preheat oven to 350°F.
Lift chilled grits and foil from sheet pan. Cut grits into 20 2-inch rounds. Discard grits scraps or use for another recipe.
Place grits rounds on a sheet pan lined with non-stick aluminum foil. Brush with melted butter. Bake at 350°F for 30 to 35 minutes. Remove from oven. (See Tip 7)
Heat olive oil and butter in a large non-stick skillet over medium-high heat. Add garlic; cook for 30 seconds or until fragrant. Add Creole seasoning, Italian seasoning, salt and lemon juice. Stir to combine.
Working in batches, add shrimp being careful to not overcrowd. Cook for several minutes per side. Drain on paper towels. Repeat with remaining shrimp. (See Tip 8)
Insert a bamboo pick into parsley leaf and then into each shrimp. Place spinach leaf on grits round; insert skewered shrimp into grits round. Arrange the appetizers attractively on a serving plate and serve wtih lemon wedges.
Yield: 20 Shrimp and Grits Bites.
- You may also use quick grits in this recipe. Do not, however, use Instant grits.
- Rather than Smoked Gouda cheese, feel free to use cheddar cheese or Velveeta cheese.
- I like to use Emeril's Essence for the Creole seasoning.
- The Italian parsley is just for a garnish. You can use fresh oregano, rosemary or other fresh herb of your choice. You can also omit the garnish all together.
- I like the way that the knotted bamboo picks look. However, you can use any other party-type pick that you have on hand.
- The grits will be very thick which is what you want in this recipe even though it will continue to thicken as it cools.
- The reason for baking the grits rounds is to further firm them up. You can also pan fry the grits rounds in some butter rather than baking them.
- Be careful not to overcook the shrimp. The reason is that overcooked shrimp becomes tough.
Calories: 110kcal | Carbohydrates: 10g | Protein: 3g | Fat: 7g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 17mg | Sodium: 105mg | Potassium: 35mg | Fiber: 1g | Sugar: 1g | Vitamin A: 334IU | Vitamin C: 1mg | Calcium: 66mg | Iron: 1mg