Ingredients
| 1 | corn grits |
| 2 | ounces cheddar cheese, shredded |
| ½ | teaspoon kosher salt |
| ¾ | teaspoon Cajun seasoning |
| ¾ | pound cooked medium shrimp, chopped |
| 1 | (4-ounce) jar diced pimientos, drained |
| 1 | tablespoon hot sauce |
| 1 | cup HORMEL® bacon pieces |
| ½ | cup chopped green onions |
| 3 | large eggs, divided |
| ¼ | cup water |
| 2 | cups dried breadcrumbs |
| canola oil for frying |
Directions
Cook grits in 3 1/2 cups water according to package directions.
Stir in next 8 ingredients and 1 lightly beaten egg.
Spread mixture evenly in lightly greased baking pan.
Refrigerate 4 hours or up to 24 or until completely set. Run a rubber spatula around edges and flip onto cutting board. Cut into 1 1/2-inch squares.
Heat oil to 325°F in Dutch oven.
In medium bowl whisk together remaining 2 eggs and water.
Place breadcrumbs in shallow dish. Dip squares in egg mixture and roll in breadcrumbs, shaking off excess. Carefully drop in hot oil, in batches and fry 2 to 3 minutes or until golden. Serve with Remoulade Sauce.
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