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Shrimp and Grits Croquettes

These Shrimp and Grits Croquettes offer a delightful twist on a Southern classic. Savory bacon-infused grits are combined with seasoned shrimp, formed into balls, breaded, and deep-fried to golden perfection. Served with a zesty, spicy tomato dipping sauce, they make for an indulgent appetizer or main course.
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Total Time 6 hours 40 minutes
Course lunch/dinner
Cuisine Japanese
Servings 8 people
Calories 8758 kcal

Equipment

  • 1 Large Pot or Dutch Oven For making stock, cooking grits, and deep frying.
  • 1 Large Skillet For cooking bacon, shrimp, and making the sauce.
  • 1 Sheet Pan For chilling the grits mixture and draining fried croquettes.
  • 3 Shallow Bowls For setting up the breading station.
  • 1 Spider or Slotted Spoon For safely removing croquettes from hot oil.

Ingredients
  

Main

  • 1 pound jumbo 16/20 shrimp, peeled and deveined, tails removed and reserved
  • 1 lemon
  • One 12-ounce package thick-cut bacon cut into 1/2-inch strips
  • 3 cloves garlic crushed
  • 2 sprigs fresh thyme
  • 1 fresh bay leaf
  • 1/2 Spanish onion diced (about 3/4 cup)
  • 1/2 cup evaporated milk
  • 2 tablespoons unsalted butter
  • Kosher salt
  • 1 cup instant grits
  • 4 ounces white Cheddar shredded (about 1 cup)
  • 4 ounces smoked Gouda shredded (about 1 cup)
  • 1/4 cup diced green bell pepper
  • 1/4 cup diced red bell pepper
  • 1 tablespoon olive oil
  • One 15-ounce can tomato sauce
  • 1 teaspoon garlic powder
  • 1/2 teaspoon all-purpose seasoning
  • 1/4 teaspoon granulated sugar
  • 2 teaspoons cayenne pepper
  • 1/2 cup heavy cream
  • 1 cup all-purpose flour
  • 1 teaspoon paprika
  • 3 large eggs beaten
  • 2 cups panko breadcrumbs
  • Neutral oil such as canola oil, for frying

Instructions
 

  • Cut bacon into 1/2-inch strips. In a large pot or Dutch oven, render bacon over medium heat until crispy. Remove bacon with a slotted spoon and set aside.
  • To the bacon fat in the pot, add reserved shrimp tails, lemon, crushed garlic, thyme sprigs, and bay leaf. Sauté for 5 minutes, then add 4 cups of water. Bring to a boil, then reduce heat and simmer for 20 minutes to make shrimp stock. Strain, reserving the stock and discarding solids.
  • Return the strained stock to the pot. Add evaporated milk and unsalted butter, bring to a boil. Whisk in instant grits until thickened. Stir in white Cheddar, smoked Gouda, diced green and red bell peppers, and half of the cooked bacon. Season with salt.
  • Spread the grits mixture evenly on a sheet pan and chill thoroughly in the refrigerator for at least 2 hours, or preferably overnight, until firm.
  • Meanwhile, prepare the dipping sauce: In a separate skillet, heat olive oil over medium heat. Sauté diced Spanish onion until softened, about 5-7 minutes. Add tomato sauce, garlic powder, all-purpose seasoning, granulated sugar, and cayenne pepper. Bring to a simmer and cook for 15 minutes, stirring occasionally.
  • Dice the peeled and deveined shrimp. In a clean skillet, cook shrimp over medium-high heat until just opaque, about 2-3 minutes. Set aside to cool slightly.
  • Gently fold the cooked shrimp and heavy cream into the chilled grits mixture. Form the mixture into 1 ½-inch balls.
  • Set up a breading station: Place flour mixed with paprika in one shallow dish, beaten eggs in a second, and panko breadcrumbs in a third.
  • Dredge each croquette first in the seasoned flour, then in the beaten egg, allowing excess to drip off, and finally coat thoroughly with panko breadcrumbs, pressing gently to adhere.
  • In the large pot or Dutch oven, heat neutral oil (such as canola) to 350°F (175°C). Fry the breaded croquettes in batches for 3-4 minutes, or until golden brown and crispy. Remove with a spider or slotted spoon and place on a wire rack to drain. Season immediately with a pinch of kosher salt. Serve hot with the prepared dipping sauce and reserved crispy bacon.

Notes

Thorough chilling of the grits mixture is paramount for successful croquette formation; aim for at least 2-3 hours, or preferably overnight. When frying, maintain a consistent oil temperature (around 350-375°F/175-190°C) and avoid overcrowding the pot to ensure even browning and prevent oil temperature drops. For maximum crispness, consider a double-fry: fry once until lightly golden, then re-fry briefly just before serving. Enhance the dipping sauce by simmering it longer for deeper flavor and adjusting cayenne to personal preference. A squeeze of fresh lemon juice over the finished croquettes brightens the rich flavors.