Shrimp and grits don’t have to be just a main dish. These bite-sized shrimp and grits appetizers are a fun way to serve Southern comfort in party form. Creamy, cheesy grits get topped with spicy shrimp and a touch of smoky bacon—everything you love about the classic dish, downsized.
You’ll want to make these for your next gathering because they’re full of bold flavor and easy to serve. The grits can be scooped into little spoons or set in mini cups, and the shrimp can be sautéed in minutes. It’s a warm, savory option that stands out from the usual party snacks.
Helpful Tips
- Cook the grits ahead of time and let them set in a pan for clean scooping or slicing.
- Use medium shrimp so each bite feels balanced and easy to eat.
- Add a sprinkle of chopped scallions or parsley for a fresh finish and a little color.
You Might Also Like
Shrimp & Grits Appetizer
Ingredients
For the grits
- 1 1/2 cups chicken stock
- 1/2 cup grits
- 2 tablespoons butter
- 1/4 cup heavy cream
- 1 ounce cream cheese softened
- 1/2 cup sharp cheddar shredded
For the shrimp & sauce
- 1 pound large shrimp peeled and deveined
- 1 tablespoon olive oil
- 2 tablespoons cajun seasoning divided
- 1 tablespoon butter
- 1 scallion thinly sliced
- 1 cloves garlic minced
- 1 tablespoon Calabrian chili peppers + a spoonful of its oil
- 1/4 cup chicken stock
- 1/2 tablespoon lemon juice fresh squeezed
- 1/2 tsp worcestershire sauce
- 1 tablespoon heavy cream
- 1 tablespoon freshly chopped parsley
Instructions
- Bring the chicken stock to a boil in a pot. Add the grits and whisk. Reduce the heat to low and cook until tender, about 5 minutes. Then add the butter, heavy cream, cream cheese, and cheddar. Stir until smooth. If necessary, add a little water to thin it out a little. Set aside.
- Toss the shrimp with olive oil and half of the Cajun seasoning. Cook the shrimp in a pan over medium heat for 2-3 minutes per side. Transfer the shrimp to a plate and tent with foil.
- In the same pan, add butter and scallions. Cook over medium heat until softened, about 3 minutes. Add the garlic and cook until fragrant, 1 minute. Add the remaining cajun seasoning, Calabrian peppers and their oil. Cook for another minute.
- Add chicken stock and scrape up any brown bits from the pan. Add lemon, worcestershire and cream. Whisk until it comes together as a sauce. Taste and adjust with salt and pepper as needed.
- Put the shrimp back in the pan and toss.
- To serve, put a tablespoon of grits on a small serving dish or spoon. Add a scoop of the chili sauce and a shrimp. Garnish with parsley.
Nutrition
Laura is a home cook, with 25 years experience behind the stove, who spends an extraordinary amount of time in the kitchen cooking. She loves making new recipes and finding wonderful new things to eat, both at home or abroad. She spends a lot of time researching, crafting, and perfecting her recipes.