If Shrimp and Grits Were A Religion: Shrimp and Grit Fritters

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I’ve been giving this a lot of thought lately. If shrimp and grits were a religion, would I convert? I’ve come to the conclusion that my faith is integral to who I am, but I would certainly find a way to integrate shrimp and grits into what I already believe.

What’s most interesting about this is I spent the bulk of my childhood convinced that I hated grits. Granted, like most kids, I’d made up my mind about that before actually trying grits, but nonetheless, I didn’t touch grits at all until college. Then I had the utterly tragic experience of eating cheese grits cooked by a friend on a hotplate. I don’t recommend that, by the way. So I didn’t eat grits again until about 15 years ago.

The first time I ate grits that were actually fully cooked, it was in a restaurant in Texas and I ate them in the form of shrimp and grits. It’s worthwhile to note here that if a restaurant has shrimp and grits on their menu, I use that entree to determine whether I’ll eat there again. I take shrimp and grits pretty seriously. If you’re ever in Houston…go to Ouisie’s Table, eat the shrimp and grits. They’re life-changing.

I’ve made shrimp and grits with grilled shrimp, fried shrimp, as a casserole, with buttered grits, cheese grits, plain grits and loved just about every one. You know what I’d never done before? Made shrimp and grits into an appetizer. Yep…a bite-sized fritter. The idea was out there. I found talk of it online, but it was always deep-fried. You and I both know I love the taste of deep-fried, but my thighs protest the exercise required to eat that way.

Why not bake them? It’s a question we could ask with a lot of different fried items…and in this case, it’s a question that had an answer. You can absolutely bake them. It took a little trial and error, but the result was a shrimp and grits fritter that fit the bill. A nice crispy outside and a tasty and filling inside. Full of great southern flavor it’s a fritter that does not disappoint.

These made a great appetizer, but could be used to top a spinach salad, made into a po-boy, or just be a nice side dish. Try ’em, you won’t be sad you did. I wasn’t.

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If Shrimp and Grits Were A Religion: Shrimp and Grit Fritters
 
Author: 
Nutritional Information
  • Serving size: 2 fritters
  • Calories: 85
  • Fat: 3.5 g
  • Saturated fat: 1.4 g
  • Unsaturated fat: 1.7 g
  • Carbohydrates: 6.3 g
  • Sodium: 140 mg
  • Fiber: 0.2 g
  • Protein: 7 g
  • Cholesterol: 96.6 mg
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 1 cup cooked stone ground grits
  • ¼ pound cooked, chopped shrimp
  • 1½ teaspoons lemon zest
  • ½ cup shredded or grated parmesan cheese
  • 1 egg (combined with water for a wash)
  • 1½ cups panko bread crumbs
  • Old Bay for dusting after cooking
Now What?
  1. Combine grits, shrimp, lemon zest and cheese in a medium bowl.
  2. Form mixture in 24 balls (using a ½ oz scoop makes it a bit easier if you have one). Place each ball on a baking sheet covered with parchment paper.
  3. Roll the balls in egg wash and then smoosh into the panko, forming small discs and coating top and bottom thoroughly with the breadcrumbs.
  4. Place back on the baking sheet/parchment. Bake at 400 degrees for 5 minutes switch the oven to broil and broil each side until slightly browned.
Notes
Please invite me over when you make these.

 

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  1. Stacy
    January 17, 2013

    I love, love, love this recipe but the very best part was the note. 🙂 I visit family in Houston every summer and I have just put Ouisie’s Table on the must-do list. But meanwhile, I am going to make your fritters! Yum.

    • Terri
      January 24, 2013

      Glad I could give you a restaurant recommendation for your next visit to HTX!

  2. Ashley
    January 22, 2013

    What a fabulous idea! Yummm!!

  3. Nestor Julye
    April 16, 2016

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