In a saucepan, mix together whole milk and water; bring to a gentle boil over medium heat.

Gradually add the quick-cooking grits to the boiling liquid, stirring constantly. Reduce the heat and cook until the mixture thickens—about 5 minutes.

Remove the saucepan from heat and stir in the shredded cheese, unsalted butter, Cajun seasoning, and a pinch of kosher salt.

In a skillet, sauté the chopped celery and minced garlic in a splash of oil until softened, about 3-4 minutes; then, add the shrimp and tomato paste.

Gently fold the shrimp mixture into the prepared grits until everything is well combined.

Allow the mixture to cool for about 10 minutes, then form it into bite-sized balls (around 1 inch in diameter).

Prepare a breading station by placing flour, beaten eggs, and panko breadcrumbs in separate shallow dishes.

Dip each ball first in flour to coat lightly, then into the egg mixture, and finally cover them with panko breadcrumbs.

Heat a generous amount of neutral oil in a deep fryer or non-stick skillet. Fry the bites in batches until they’re golden brown, about 4-5 minutes.

Place the bites on a paper towel to absorb excess oil, and serve them warm with remoulade sauce.