We are rolling into party season full speed ahead! What’s on your festive hors d’oeuvres menu? For this post I partnered with The Shrimp Council to bring you an appetizer that your guests will be talking about the day after:
Shrimp and Grits Sushi with an Old Bay Dipping Sauce
For this post, Matt and I knew we wanted to do something with shrimp and grits. After brainstorming a few ideas: chilled stacks of grits with shrimp on top, a “meatloaf” style dish, and individual shrimp and grits cups, the sushi idea came about. We rolled with it
On the healthy recipe spectrum, this one ranks pretty well. Low-fat shrimp, wholesome grits, nutritious bell pepper and nori, and a dipping sauce made mostly with yogurt means this sushi is good for your tastebuds and your waistline.
To make this recipe, you will need a sushi mat. You can find simple inexpensive bamboo ones in stores like World Market. We have a plastic one that comes with a guide and stand, and it works quite well. (Remember this sushi and champagne fiesta!?)
Put down your sheet of nori (found at most grocery stores in the Asian section) and spread your grits out nice and thick.
Add your sliced bell peppers about 1/3 of the way in
Followed by a row of cooked shrimp. Stretch them out a bit so they take up less space lengthwise.
Then roll ‘er up! There are lots of You Tube videos on this if you need some some more visuals. It’s really not that hard to do!
Next give the roll a slice with a sharp knife
And cut into 8 segments.
This recipe makes 2 rolls of 8, so double it for a crowd.
The dipping sauce is key, as it gives another punch of Old Bay and is a wonderfully creamy balance to the shrimp.
Shrimp and Grits Sushi
- 1 cup coarse ground grits
- 1 dozen medium shrimp
- 1 tbsp cooking oil
- Dash of Old Bay
- 1/4 each red and green bell pepper
- 2 sheets nori
- For the sauce
- 1/2 cup plain yogurt Greek or regular
- 2 tbsp mayo
- 2 tsp Dijon mustard
- 2 tsp ketchup
- 1.5 tsp Old Bay
- 1/4 tsp sriracha
- Cook grits in your preferred method. I like to use a rice cooker on porridge setting, but you can also make them easily on the stove top. Follow the directions of the brand of grits you buy. Allow to cool slightly so they are easier to work with and a bit sticky.
- Toss shrimp in a few pinches of Old Bay.
- Heat skillet to medium high and add cooking oil. Saute shrimp until they form a nice crust.
- Slice bell peppers into thin strips.
- To assemble sushi
- Place a sheet of nori on your sushi mat.
- Spread grits out about 1/4 in. thick to all corners.
- Place peppers and shrimp about 1/3 of the way down.
- Roll sushi.
- Slice into 8 pieces.
- For the dipping sauce
- Combine all ingredients and mix well.
To get you even more pumped for party season, I have an awesome giveaway from The Shrimp Council! In the spirit of gift-giving, you’ll have the chance to win a Rachael Ray 10 Piece Porcelain Cook Set. This set has all of the basic cookware shapes and sizes that will help bring shrimptastic inspiration to the holiday season, along with a super-stylish excuse to eat, drink and be merry. I love the teal!
Thanks to The Shrimp Council for sponsoring this post!