Lowcountry Shrimp and Grits Puffs

Ingredients

In this adaptation, the traditional Hungarian babos pogácsa is transformed into a savory puff pastry filled with shrimp and grits. The original recipe is modified to incorporate the flavors and ingredients commonly found in Lowcountry cuisine, such as shrimp, bacon, and a blend of spices. The dough is made with grits instead of the traditional ingredients, giving it a unique texture and taste. This fusion of Hungarian and Lowcountry flavors creates a dish that is both familiar and exciting. We alse have the original recipe for Babos pogácsa, so you can check it out.

• 1 cup (240ml) water 1 cup (240ml) water
• 1/2 cup (120ml) milk 1/2 cup (120ml) milk
• 1/2 cup (113g) unsalted butter 1/2 cup (113g) unsalted butter
• 1 cup (160g) stone-ground grits 1 cup (160g) stone-ground grits
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/4 teaspoon black pepper 1/4 teaspoon black pepper
• 1/4 teaspoon paprika 1/4 teaspoon paprika
• 1/4 teaspoon garlic powder 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder 1/4 teaspoon onion powder
• 1/4 teaspoon cayenne pepper 1/4 teaspoon cayenne pepper
• 1 cup (150g) cooked shrimp, chopped 1 cup (150g) cooked shrimp, chopped
• 1/4 cup (28g) cooked bacon, crumbled 1/4 cup (28g) cooked bacon, crumbled
• 1/4 cup (30g) grated cheddar cheese 1/4 cup (30g) grated cheddar cheese
• 2 green onions, finely chopped 2 green onions, finely chopped
• 1 tablespoon chopped fresh parsley 1 tablespoon chopped fresh parsley
• 2 eggs, beaten 2 eggs, beaten

Nutrition

• Calories: 320 kcal / 1340 KJ
• Fat: 18g (Saturated Fat: 9g)
• Carbohydrates: 26g (Sugar: 1g)
• Protein: 14g
• Fiber: 2g
• Salt: 0.8g

Preparation

1. 1.
   In a saucepan, bring water and milk to a boil. Add butter and stir until melted.
2. 2.
   Gradually whisk in the grits, salt, black pepper, paprika, garlic powder, onion powder, and cayenne pepper.
3. 3.
   Reduce heat to low and cook, stirring frequently, for 20-25 minutes or until the grits are thick and creamy.
4. 4.
   Remove from heat and let the grits cool slightly.
5. 5.
   Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
6. 6.
   In a large bowl, combine the cooked shrimp, bacon, cheddar cheese, green onions, parsley, and beaten eggs.
7. 7.
   Add the cooled grits to the bowl and mix until well combined.
8. 8.
   Using a spoon or cookie scoop, drop portions of the mixture onto the prepared baking sheet, forming small puffs.
9. 9.
   Bake for 20-25 minutes or until the puffs are golden brown and crispy.
10. 10.
    Serve warm and enjoy!

Treat your ingredients with care...

• Grits — Use stone-ground grits for the best texture and flavor.
• Shrimp — Ensure the shrimp is cooked and chopped before adding it to the mixture.
• Bacon — Crumble the cooked bacon into small pieces for even distribution in the puffs.
• Cheddar cheese — Use freshly grated cheddar cheese for optimal melting and flavor.
• Green onions — Finely chop the green onions to evenly distribute their flavor throughout the puffs.

Tips & Tricks

• For a spicier kick, increase the amount of cayenne pepper in the recipe.
• Experiment with different types of cheese, such as smoked gouda or pepper jack, for a unique flavor twist.
• Serve the puffs with a side of hot sauce or remoulade for added flavor.
• Make a larger batch and freeze the uncooked puffs for future use. Just bake them straight from the freezer, adding a few extra minutes to the cooking time.
• Garnish the puffs with additional chopped parsley or green onions for a pop of color.

Serving advice

Serve the Shrimp and Grits Puffs as an appetizer at parties or as a main course alongside a fresh salad. They are best enjoyed warm, straight from the oven.

Presentation advice

Arrange the puffs on a platter, garnished with fresh parsley or green onions. Serve them with a side of hot sauce or remoulade for dipping.