Alex Bala’s Crispy Potato Shrimp & Grits Minis

Total Time Prep: 35 min. Cook: 20 min.
Yield 15 servings
Crispy, creamy, cheesy and loaded with flavor, these shrimp and grit bites turn a southern classic into a bite-sized showstopper. Each one starts with a golden potato base and is then topped with a velvety creamy grits sauce filled with savory ham and perfectly seasoned shrimp. These bites are perfect for brunch, holidays or whenever you want an appetizer that disappears instantly. —Alex Bala, Longmont, Colorado

Ingredients

  • CRISPY POTATO BASE:
  • Avocado oil spray
  • 1 package frozen crispy potato rounds
  • 1/2 cup shredded cheddar cheese
  • SHRIMP AND SAUCE:
  • 1/2 pound small shrimp, peeled & deveined
  • 1 tablespoon Creole seasoning, divided
  • 2 teaspoons onion powder
  • 2 teaspoons garlic powder
  • 1/2 teaspoon cayenne pepper, optional
  • 4 tablespoons unsalted butter, divided
  • 1/2 cup chopped ham
  • 1/2 medium onion, finely chopped
  • 1/2 medium green pepper, finely chopped
  • 2 celery ribs, finely chopped
  • 3 garlic cloves, minced
  • 1 cup heavy whipping cream
  • CREAMY GRITS:
  • 1/2 cup water
  • 1/2 cup heavy whipping cream
  • 2 tablespoons butter
  • 1/4 teaspoon salt
  • 1/4 teaspoon uncooked grits
  • Optional: Grated Parmesan cheese, minced fresh chives

Directions

  1. Preheat oven to 385°F. Spray a muffin tin with avocado oil spray. Add 3 potato rounds to each muffin cup. Bake until golden brown, about 10 minutes. Immediately press potatoes flat with the bottom of a cup or similar-sized surface. Top with shredded cheddar. Bake until cheese is melted, about 5 minutes longer. Remove from muffin tins to serving dish.
  2. Season shrimp with 1-1/2 teaspoons of Creole seasoning, onion powder, garlic powder and cayenne, if using. In a large skillet, melt 1 tablespoon of butter. Add shrimp, cook until the shrimp shrimp turn pink, 1-2 minutes per side. Remove and keep warm.
  3. In the same skillet, heat 1 tablespoon of butter over medium-high heat. Add ham, onion, pepper, celery and remaining 1-1/2 teaspoons Creole seasoning. Cook until onion and pepper are tender, 4-5 minutes. Add garlic, cook 1 minute longer. Add remaining 2 tablespoons of butter. Once melted, add heavy whipping cream. Bring to a low simmer. Cook until mixture is reduced by half, 3-5 minutes.
  4. In a small saucepan, combine water, cream, butter and salt. Bring to low boil. Gradually whisk in grits. Continue whisking until thickened and creamy, 5-6 minutes. Add into creamy ham sauce.
  5. To assemble, divide grits over crisp potato bases. Top with shrimp. Garnish with grated Parmesan cheese and fresh minced chives as desired.
Crispy, creamy, cheesy and loaded with flavor, these shrimp and grit bites turn a southern classic into a bite-sized showstopper. Each one starts with a golden potato base and is then topped with a velvety creamy grits sauce filled with savory ham and perfectly seasoned shrimp. These bites are perfect for brunch, holidays or whenever you want an appetizer that disappears instantly. —Alex Bala, Longmont, Colorado
Recipe Creator

© 2026 RDA Enthusiast Brands, LLC