In a saucepan, pour in the whole milk and water. Bring it to a boil, then slowly whisk in the quick-cooking grits. Cook until smooth, following package instructions; this usually takes about 5-7 minutes.

Remove the saucepan from heat and stir in the shredded smoked gouda or sharp cheddar, unsalted butter, Cajun seasoning, and kosher salt. Mix until all the ingredients are fully combined and beautifully creamy.

In a skillet, sauté the finely chopped celery and minced garlic over medium heat until softened. Then, add the medium shrimp, cooking until they turn a lovely shade of pink, about 3-4 minutes. Stir in the tomato paste for depth of flavor.

Carefully fold the shrimp mixture into the grits mixture. Allow your delicious creation to cool slightly; this will help in forming bite-sized balls later.

Once the mixture is cool enough to handle, form bite-sized balls. Roll each ball in all-purpose flour, dip in beaten eggs, and finally coat with panko bread crumbs for an irresistible crunch.

Heat neutral oil in a frying pan over medium heat. Fry the grits bites in batches until they are golden brown on all sides, usually about 3-4 minutes per side. Drain on paper towels to remove excess oil.

Serve these scrumptious bites warm, accompanied by remoulade sauce for dipping, enhancing their flavor even further!