Shrimp and Grits Appetizers
These shrimp and grits appetizers are made with cheesy grits and homemade Cajun seasoning. Serve these slightly spicy hors d'oeuvres at cocktail hour, at parties, or as an appetizer with dinner!
Servings: 8 people
Calories: 241kcal
Ingredients
Grits:
- 1 cup grits (stone ground preferred)
- 1 teaspoon salt
- 1 tablespoon butter
- ½ cup milk
- 4 ounces sharp white cheddar cheese, shredded
Shrimp:
- 1 pound raw shrimp, thawed (tails on or off, medium or large shrimp) Shells removed + shrimp deveined. Tails on or off, as desired
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- ¼ teaspoon cayenne powder
- ¼ teaspoon salt
- 2 lemons, juiced (divided)
- 1 tablespoon olive oil
- 1 tablespoon butter
Instructions
Grits:
- Tip: These directions are for stone-ground grits only and will not work for Instant Grits. If using a different type of grits, follow the package cooking directions.Add water, butter, and salt to a small saucepan. Bring to a boil over high heat. Slowly stir the grits into the boiling water and return the water to a boil.Cover the pan and lower heat to low. Cook covered for 15 - 20 minutes or until the grits begin to thicken. Stir often, especially towards the end.
- Add the milk to the grits and cook uncovered, stirring often (almost constantly) for about 10 more minutes or until the grits are thickening.Control the boil: If your grits keep boiling up (and start to overflow), lower the heat. (I often switch back and forth between low and warm during this stage.)Thickness: The grits will continue to thicken as they rest off-heat, so it's okay if they're slightly thinner than you want.
- Add the cheese to the grits and stir to combine. Taste the grits and add pepper and/or more salt if desired.Cover the saucepan and set aside, off-heat.
Shrimp:
- Toss shrimp in paprika, garlic, cayenne, salt, and the juice from one lemon. Set aside.Heat oil in a pan on medium-high heat.Add shrimp to the pan and cook 1-2 minutes per side, until shrimp are opaque.Remove shrimp from pan.
- Lower heat to medium and add the butter to the hot pan. When the butter melts, add the remaining lemon juice and stir the liquid with a wooden spoon. Remove from heat.Optionally, stir the pan sauce into the grits. Alternatively, you'll serve the sauce on top of the grits.
- While everything is still hot, serve grits, shrimp and the pan sauce in small bowls or glasses. If you've left the tails on the shrimp, serve the shrimp perched on the side of the bowl or glass. Otherwise, serve shrimp either on the side or in the grits.
Notes
Prep Time does not include preparing shrimp. It is difficult to know how long shrimp prep will take, because shrimp can be purchased in all stages of preparation. Be aware that if your shrimp need to be fully prepped, it will increase the prep time.
Serving Tips: These cups look like 'finger food,' but are much easier to eat when utensils are provided. If you've left the shells on the shrimp, allow the shrimp to cool off slightly before serving, to make sure that no one burns their fingers. Remember to provide lots of napkins if your guests are removing the shrimp shells.
Food Safety Tips: Avoid leaving the shrimp out at room temperature for hours.
Nutrition
Calories: 241kcal | Carbohydrates: 18g | Protein: 18g | Fat: 11g | Saturated Fat: 6g | Cholesterol: 167mg | Sodium: 927mg | Potassium: 134mg | Fiber: 1g | Sugar: 1g | Vitamin A: 817IU | Vitamin C: 5mg | Calcium: 204mg | Iron: 2mg