Lowcountry Shrimp and Grits Arancini Bites

Shrimp and grits is the signature dish of the Lowcountry — the coastal region of South Carolina and Georgia where rice cultivation, African cooking traditions, and abundant seafood converge. Originally a simple fisherman's breakfast called "breakfast shrimp" or "shrimps and hominy," it was first documented in print in 1930 in *Two Hundred Years of Charleston Cooking*. According to The Local Palate, the dish has its origins in the Lowcountry, where it was once a humble morning meal for fishermen and dock workers. Over the decades, it evolved into a famous Southern restaurant dish, enriched with bacon, cheese, and spice, and today it is one of the most recognizable dishes of the American South.

These arancini bites are the party-sized reinvention of shrimp and grits — stone-ground grits cooked with shrimp stock and cheese, studded with diced shrimp, shaped into balls, breaded, and fried until golden and crispy. They capture all the flavors of the classic dish — the earthy grits, the sweet shrimp, the smoky bacon, the sharp cheddar — in a single, crispy, hand-held bite. They are the ultimate Southern brunch party appetizer: elegant, make-ahead friendly, and deeply satisfying.

About the Ingredients

Grits should be stone-ground white or yellow corn grits, not instant or quick-cooking. Stone-ground grits have a coarser texture and a deeper corn flavor. Anson Mills in Columbia, South Carolina, produces the gold standard of stone-ground grits using historic heirloom corn varieties. Butter Be Ready provides an excellent recipe using stone-ground grits.

Shrimp should be small to medium shrimp (31/40 or 41/50 count), peeled and deveined. Wild-caught American shrimp from the Gulf or South Atlantic coast have the best flavor — they are firmer, sweeter, and more flavorful than farmed imported shrimp. Some of the shrimp are diced and cooked into the grits; others can be left whole for a garnish.

Shrimp stock is made by simmering the shrimp shells with water, onion, celery, and bay leaf for 20–30 minutes. Using shrimp stock instead of water to cook the grits infuses them with deep shrimp flavor. This is the key to elevating the dish.

Cheddar cheese — sharp white cheddar is traditional in the Lowcountry — is folded into the cooked grits for richness and to help the arancini hold their shape. The cheese also provides the gooey center that makes arancini appealing.

Bacon — and its rendered fat — is essential to Lowcountry cooking. A few slices of bacon, cooked until crispy and crumbled, are folded into the grits. The bacon fat is used to sauté the shrimp.

Ingredients (makes approximately 20 arancini):

Shrimp and Grits: - 1 cup stone-ground grits - 3 cups shrimp stock (or chicken broth) - 1 cup whole milk - 1/2 cup sharp white cheddar cheese, grated - 2 slices bacon, cooked until crispy and crumbled - 1/2 lb small shrimp (31/40 count), peeled and deveined, diced - 1 tablespoon bacon fat or butter - 1 clove garlic, minced - 1/2 teaspoon Old Bay seasoning - 1/4 teaspoon cayenne pepper - Salt and black pepper to taste - 2 tablespoons chopped fresh chives

For coating and frying: - 1 cup all-purpose flour - 2 eggs, beaten with 2 tablespoons water - 1.5 cups panko breadcrumbs - Vegetable oil for deep frying

For serving: - Spicy remoulade sauce or cocktail sauce

Instructions: Prepare the shrimp stock: if not using store-bought, simmer the shrimp shells with 4 cups water, a quartered onion, a celery stalk, and a bay leaf for 25 minutes. Strain and reserve.

Cook the grits: in a heavy pot, bring the shrimp stock and milk to a boil. Whisk in the grits, reduce to a very low simmer, cover, and cook for 30–40 minutes (for stone-ground grits), stirring frequently to prevent sticking, until the grits are thick and creamy. Remove from heat and stir in the cheddar cheese, crumbled bacon, chives, Old Bay, cayenne, salt, and pepper.

Sauté the shrimp: in a skillet, heat the bacon fat or butter over medium-high heat. Add the minced garlic and sauté for 30 seconds. Add the diced shrimp and cook for 2–3 minutes until just pink and opaque. Do not overcook. Fold the shrimp into the grits.

Spread the shrimp and grits mixture in a shallow dish, cover with plastic wrap pressed directly against the surface, and refrigerate for at least 4 hours or overnight. The mixture must be completely cold and firm before shaping.

Shape the arancini: with wet hands, roll tablespoon-sized portions of the cold grits mixture into balls about 1.5 inches in diameter. Roll each ball in flour, then dip in the beaten egg, then roll in panko breadcrumbs. For extra crunch, repeat the egg and panko steps for a double coating.

Heat the oil in a deep pot to 350°F (347°F). Fry the arancini in batches of 6–8 for 3–4 minutes until deep golden brown and crispy. Drain on paper towels. Serve immediately with spicy remoulade or cocktail sauce for dipping.

The Mimosa Pairing Logic: The rich, cheesy grits and the sweet shrimp in these arancini bites pair perfectly with a bright, citrusy mimosa. A classic Champagne mimosa or a blood orange mimosa is ideal — the citrus acidity of the mimosa cuts through the rich, fried grits and the sharp cheddar, while the wine's effervescence cleanses the palate of the fried coating. The sweetness of the orange juice echoes the sweetness of the shrimp, creating a harmonious seafood-and-citrus pairing. The mimosa replaces the traditional Southern sweet tea with a sparkling alternative that is equally refreshing and equally suited to the rich, Southern flavors.

Reference Links: - Shrimp and grits history: The Local Palate - Creamy Lowcountry shrimp and grits: Butter Be Ready - Shrimp and grits: A Southern thing: Vital Choice

Make-Ahead: The shrimp and grits mixture can be made up to 3 days ahead and refrigerated — it must be completely cold and firm before shaping. The shaped, coated arancini can be frozen on a baking sheet, then transferred to a freezer bag for up to 2 months. Fry from frozen, adding 1–2 minutes to the frying time. Arancini are best fried just before serving; they do not reheat well once fried.

Pro Tips: The grits mixture must be very thick and cold before shaping — if it is too loose, the arancini will collapse in the fryer. If the mixture is too soft after chilling, you can fold in an extra handful of grated cheese or a beaten egg and chill again. Do not overcook the shrimp — they will cook further when fried inside the arancini. Wet your hands when shaping to prevent sticking. Do not overcrowd the fryer; fry in small batches so the oil temperature stays consistent. The oil must be at 350°F (347°F); too cool and the arancini will be greasy, too hot and the outside will burn before the inside is hot. Serve immediately — arancini are at their best for only a few minutes after frying.