Description
Transform classic shrimp and grits into elegant one-bite appetizers with air-fried parmesan grit cakes and butter-blackened shrimp.
Ingredients
Units
Scale
For the grit cakes:
- 2/3 cup grits (quick-cooking preferred)
- 1 1/3 cups water
- 2/3 cup whole milk
- 1 1/2 tablespoon butter
- 3/4 teaspoon coarse kosher salt
- 1/8 teaspoon black pepper
- 1/3 cup Parmesan, freshly grated
For the Cajun aioli:
- 2/3 cup mayonnaise
- 2 teaspoons lemon juice
- 1 teaspoon Cajun seasoning
- 1/4 teaspoon garlic powder
- Hot sauce, to taste (start with 1 teaspoon for a kick)
For the blackened shrimp:
- 16-18 medium shrimp, cleaned and shelled
- 3 tablespoons butter, melted
- 2 tablespoons blackening seasoning
For garnish:
- 4-6 cherry tomatoes, quartered (optional)
- Scallion curls
Instructions
- Make the grits: Add water, milk, butter, salt, and pepper to a pot and bring to a simmer. Stream in grits while whisking. Cook until liquid is absorbed and grits are tender (5 minutes for quick grits, 10 for regular, up to 50 for stone-ground—check package instructions). Spray an 8x8 pan or line with plastic wrap. Pour in grits, level, cover, and refrigerate 3 hours or overnight.
- Prep grit cakes: Once chilled, lift grits from pan and cut into 16 one-inch squares. Mix all Cajun aioli ingredients in a small bowl; taste and adjust seasoning. Using a pastry brush, lightly coat the top of each grit square with aioli, then press mayo-side down into grated parmesan.
- Air fry: Arrange cheese-covered grit cakes in air fryer basket with space between each. Air fry at 400°F for 8-10 minutes until golden brown and crisp.
- Blacken shrimp: While grits air fry, dry shrimp well with paper towels. Toss in melted butter, then sprinkle generously with blackening seasoning. Heat cast iron skillet over medium-high. Once very hot, add seasoned shrimp. Cook 2½-3 minutes until deep brown crust forms. Flip and sear 60 seconds more until opaque throughout.
- Assemble: Remove crispy grit cakes from air fryer. Skewer shrimp, add cherry tomato quarter to skewer if using, then stick into grit cake.
- For the scallion garnish: Cut 2-inch pieces from the green parts of scallions, then slice lengthwise into thin strips. Drop them in ice water for a few minutes—they'll curl naturally. Dry thoroughly and scatter over the assembled bites. The fresh scallions and tomatoes cut through the richness of the blackened shrimp and crispy parmesan crust.
- Serve immediately with extra Cajun aioli for dipping.
Notes
- Drying the shrimp thoroughly is crucial for achieving that signature blackened crust. Pat them completely dry before coating in butter.
- Don't skip the mayo layer. It acts as glue for the parmesan and adds extra flavor in the crispy cake.
- Make ahead: Cut grit cakes up to 24 hours in advance and refrigerate covered. I like to place grit squares on a folded paper towel to absorb any excess water. Then brush with aioli, coat with parmesan and air fry just before serving.
- Storage: Leftover grit cakes can be refrigerated in an airtight container for up to 2 days. Reheat in air fryer at 375°F for 3-4 minutes to restore crispiness. Shrimp are best cooked fresh.
- No air fryer? Bake at 400°F for 20-25 minutes on parchment-lined baking sheet.
- Scallion curls: Cut 2-inch pieces from the green parts of scallions, then slice lengthwise into thin strips. Drop into ice water for a few minutes and the scallion hairs will curl naturally. Drain and pat dry before garnishing the shrimp and grits bites.
- Prep Time: 15
- Cook Time: 20
- Category: Easy Recipe
- Method: air fryer
- Cuisine: American, Cajun
Nutrition
- Serving Size: 1 piece
- Calories: 112
- Sugar: 1.6 g
- Sodium: 1249 mg
- Fat: 7.8 g
- Carbohydrates: 3.6 g
- Protein: 7.2 g
- Cholesterol: 58.8 mg