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United States, Americas · Shrimp and Grits

Crispy Cheddar Grit Bites with Cajun Shrimp and Rémoulade

Cheddar grits set firm, cut into squares and fried until crunchy, then topped with Cajun shrimp and a tangy rémoulade: perfect party bites.

ServingsServes 2
Total cooking time38 min
Setting+ 2 h
DifficultyMedium
About servingsCook shrimp until opaque all the way through (63 °C in the centre). Hot oil can cause serious burns, so keep children away from the stove.

Method

  1. Bring the water and half the salt to a boil in a pot on medium-high heat, then slowly whisk in the grits. Lower to low heat, cover and cook for , stirring to the bottom often, until very thick, so a spoon stands up in them. Watch for spitting.

    Add in this stepWater 320 mlSalt 0.4 tspGrits (stone-ground or old-fashioned, not instant) 80 g

    medium-high heat→low heat

  2. Off the heat, stir in part of the butter and the cheddar until melted. Spread 1.5 cm thick in a 15×12 cm dish lined with plastic wrap, smooth the top, and once cool, cover and chill for at least , until firm.

    Add in this stepUnsalted butter 15 gCheddar, grated 40 g

  3. Make the rémoulade: mix the mayonnaise, mustard, capers, the juice of half the lemon, the hot sauce and a little of the paprika, and keep it in the fridge.

    Add in this stepMayonnaise 4 tbspDijon mustard 1 tspCapers, chopped 2 tspLemon ¼Hot sauce ½ tspPaprika ¼ tsp

  4. Turn the set grits out onto a board, cut into 3 cm squares and dust both sides lightly with flour, shaking off the excess.

    Add in this stepAll-purpose flour (for dusting) 25 g

  5. Pour the oil 1 cm deep into a 24 cm pan and heat on medium-high heat to 180 °C; a piece of grits should sizzle briskly straight away. Fry in batches without crowding, per side, until deep golden, then drain on a rack. Pat everything dry, as wet surfaces spit, and never leave hot oil unattended. If the oil catches fire, never use water: cover with a lid and turn off the heat.

    Add in this stepNeutral oil (for frying) 250 ml

    medium-high heat

  6. Toss the shrimp with the remaining paprika, the garlic powder, cayenne, oregano and the rest of the salt. Melt the remaining butter in another pan on medium-high heat and cook the shrimp per side, until pink.

    Add in this stepSmall shrimp, peeled and deveined 200 gPaprika ¾ tspGarlic powder ½ tspCayenne pepper 1 pinchDried oregano ½ tspSalt 0.4 tspUnsalted butter 10 g

    medium-high heat

  7. Top each grit bite with a dab of rémoulade and a shrimp, scatter with sliced scallions, and serve with the rest of the lemon cut into wedges.

    Add in this stepScallions 1Lemon ¼

Cook's tip

Grits made the day before set firmer and cut more neatly. Instead of frying, pan-fry in a generous film of oil, or brush with oil and bake at 220 °C for 20 minutes. Let used oil cool, strain it into a bottle and dispose of it properly.

Cooking it at camp

Set and cut the grits at home and pack them in a box; at camp just pan-fry them in a cast-iron skillet with a little oil. Avoid deep-frying outdoors. Keep shrimp and sauce in the cooler at 4 °C or below.