Fried Gouda Shrimp & Grits Balls

Ingredients

For the Mix

2 cups cold day-old cooked grits
4 ounces smoked gouda, shredded
4 ounces shrimp, minced
1 large egg
2 tablespoons grated Parmesan
1 tablespoon scallions, sliced
1 tablespoon parsley, chopped
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
1/4 teaspoon garlic powder
1/4 teaspoon smoked paprika
1 pinch cayenne pepper
3 tablespoons breadcrumbs
4 ounces jumbo black tiger shrimp, for cooking and mincing
1/2 cup bell peppers, diced (red, green, and orange)
1/4 cup onion, diced
1 tablespoon cooking oil, as needed, for sautéing

For the Breading

1/3 cup all-purpose flour
1 egg
1 tablespoon water
1 cup panko/regular breadcrumbs mixed

For Frying

4 cups frying oil, or as needed for deep frying

For Serving

1 cup etouffee sauce, warmed, as needed
1/4 cup microgreens, for garnish

Instructions

1
In a pan, cook the jumbo black tiger shrimp with a pinch of salt and pepper until pink and cooked through, about 2-3 minutes per side. Remove the shrimp from the pan and set aside.
⏱️ 5 min00
2
In the same pan, add a small amount of cooking oil if needed. Sauté the diced bell peppers and diced onions for about 1 minute until slightly softened. Remove from heat and set aside.
⏱️ 3 min00
3
In a large mixing bowl, combine the cold day-old cooked grits, shredded smoked gouda, the cooked and minced shrimp (you can mince the cooked shrimp directly in the bowl with a tool), sautéed bell peppers and onions, large egg, grated Parmesan, sliced scallions, chopped parsley, kosher salt, black pepper, garlic powder, smoked paprika, cayenne pepper, and breadcrumbs. Mix all ingredients thoroughly until well combined.
⏱️ 7 min00
4
Take approximately 3 to 4 ounces of the mixture and roll it into a tight ball. Place the formed balls on a baking sheet lined with parchment paper. Transfer the baking sheet with the balls to the freezer for 10 minutes; this step is crucial to prevent them from crumbling during frying.
⏱️ 10 min00
5
Set up three separate trays or shallow dishes for breading. In the first tray, place the all-purpose flour. In the second tray, whisk the egg with 1 tablespoon of water to create an egg wash. In the third tray, place the mixed panko/regular breadcrumbs.
⏱️ 3 min00
6
Take each chilled ball and first roll it in the all-purpose flour, ensuring it is fully coated. Next, dip the floured ball into the egg wash. Finally, roll the ball in the panko/regular breadcrumbs, making sure it is nicely coated on all sides.
⏱️ 7 min00
7
Heat the frying oil in a deep pot to 350°F. Carefully drop the breaded balls into the hot oil, frying in batches if necessary to avoid overcrowding. Fry until they turn golden brown, about 3-5 minutes per batch.
⏱️ 10 min•🌡️ 350
8
Remove the fried balls from the oil using a slotted spoon or spider and place them on a wire rack set over a tray to drain any excess oil.
⏱️ 2 min00
9
To serve, ladle a portion of warmed etouffee sauce into the bottom of a serving bowl. Carefully place three fried gouda shrimp & grits balls on top of the sauce. Garnish with microgreens and drizzle a little more sauce on top of the balls for extra flavor and presentation.
⏱️ 3 min00