Bite Size Southern Shrimp and Grits Appetizer
Creamy! Cheesy! Delicious goodness! These Bite Size Southern Shrimp and Grits Appetizer will leave your guests saying, ya’ll! …
Originally Published: May 2018 | Updated: July 2022
Bite Size Southern Shrimp and Grits Appetizer
Hi Friends!
Let me tell you a little something funny. I was thinking about what to make for a party last week and decided that I was somehow going to turn “Southern Shrimp and Grits” into an appetizer. While chatting with my neighbor and dear friend Peggy about how I was planning on taking this dish served hot in a big bowl to a tiny bite sized goodie, I mentioned “Quick Cooking GRITS!” I nearly fell flat over laughing when she showed up with a Southern Cook Book stating these words, “Gwyn, no self-respecting southerner uses instant grits.”
I did turn this famous southern dish into a bite sized treat and want to share my recipe with you today.
…And guess what and bess our hearts! We are using instant grits. 😉 STILL CREAMY! STILL CHEESY, STILL DELICIOUS GOODNESS!
THE ORIGIN OF SHRIMP AND GRITS
First appearing in Charleston, South Carolina over 70 years ago, this dish was called breakfast shrimp, fishermen began their day with this delectable filling dish. Later the name evolved into “shrimp and grits” and became a star on many southern menus.
WHAT TO SERVE WITH SHRIMP AND GRITS?
They are great all by themselves, but if you want to gild the lily serve them with skillet cornbread or southern biscuits.
Bite Size “Southern Shrimp and Grits” Appetizer
Ingredients
Makes 30 appetizers
- 1 1/2 cup uncooked “quick cooking” grits “AKA INSTANT GRITS”
- 6 cups chicken broth
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup shredded sharp cheddar cheese
- 1 block cream cheese
- 1/2 cup heavy cream
- 24 medium shrimp, peeled, tails on, deveined
- 1 tablespoon lemon juice
- 1 tablespoon old bay Seasoning (more for garnish)
- chives, cut into 1/2 inch stems
Instructions
1. Bring chicken broth to a boil over medium-high heat. Turn the heat to low, add in the grits, and stir occasionally until they become thick. Remove from heat and stir in salt, pepper, cream cheese, and sharp cheddar cheese. Keep warm.
2. Cook the shrimp in a nonstick skillet over medium heat until pink. Remove from heat and toss with the Old Bay Seasoning and lemon juice.
3. Pour the cream into grits and give it a stir.
4. Fill each individual dish with a heaping tablespoon of grits.
5. Add a dash of Old Bay Seasoning, a few sprigs of chives, and top with a shrimp.
Sparkle Tip! I picked tiny plastic square dishes and tiny plastic silver spoons for quick disposal since I was serving to a group of 25. I would absolutely recommend serving these in a pretty crystal cocktail cup for a smaller group and adding another spoon of grits.
Bite Size Southern Shrimp and Grits Appetizer
Ingredients
- 1 1/2 cup uncooked “quick cooking” grits “AKA INSTANT GRITS”
- 6 cups chicken broth
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup shredded sharp cheddar cheese
- 1 block cream cheese
- 1/2 cup heavy cream
- 24 medium shrimp peeled, tails on, deveined
- 1 tablespoon lemon juice
- 1 tablespoon old bay Seasoning more for garnish
- chives cut into 1/2 inch stems
Instructions
- Bring chicken broth to a boil over medium-high heat. Turn the heat to low, add in the grits, and stir occasionally until they become thick. Remove from heat and stir in salt, pepper, cream cheese, and sharp cheddar cheese. Keep warm.
- Cook the shrimp in a nonstick skillet over medium heat until pink. Remove from heat and toss with the Old Bay Seasoning and lemon juice.
- Pour the cream into grits and give it a stir.
- Fill each individual dish with a heaping tablespoon of grits.
- Add a dash of Old Bay Seasoning, a few sprigs of chives, and top with a shrimp.
Notes
Nutrition
PIN SHRIMP AND GRITS
Are the good eaten at room temperature
Hi Judy! I have served these three ways. 1. I have put them together and served them hot at a military reception for my husband. They didn’t have time to cool to room temperature. 🙂 SOLDIERS! 2. I have put them together within an hour before guests arrived and they were placed on a appetizer to enjoy. The cheese sets a bit with the shrimp. Not a grit left to be seen. I would recommend 2 per guests with five extra. They are a hit! 3. Judy! I was nervous, but I transported these put together to a cocktail party in for 30. Seventy five of these little beauties and there was only two left. GUESS WHO ATE THOSE! …ME! NOTE! I would keep an eye out and not leave them sitting for more than 2 hours. 🙂 Thank you for your question. I will add this information to the post. Let me know how it goes! Blessings! Gwyn!