Thursday, May 15, 2008

Cheesy Shrimp on Grits Toast

Cheesy shrimp? Easy enough. Grits Toast? That's when people go, Huh? Well, they're pictured to the left. I made this appie a couple of weeks ago. It's from Paula Deen, who I love. And these were wonderful. I love that they're so different from the norm, and fun to make!! Even if you're not a big grits person you may love these because of the broth and parmesan cheese in them.

I always read the reviews on the Food Network because they tend to screw up on the written recipe so I was thankful when some people caught the mistake that instead of 1/2 lb shrimp printed in the recipe Paula actually used 1 1/2 lb. Big difference! I also added some garlic and hot sauce to the cream cheese mixture because some said it was bland.

3 cans chicken broth
1 1/3 cups quick cooking grits
1/2 cup grated parmesan
1/2 tsp salt
2 tblsp butter, melted
8 oz cream cheese, softened
1 tblsp half and half
1/2 cup grated Italian cheese blend
1 tsp chopped parsley (I did not use fresh)
1 1/2 lb shrimp, cooked, peeled, deveined and chopped
Garlic powder and a couple dashes of hot sauce (my additions)
1/2 cup grated cheddar

Pre-heat over to 400. Bring broth to a boil in a saucepan. Stir in grits, return to boil. Cover, reduce heat and simmer 5 minutes or until thickened. Stir occasionally. Stir in parmesan and salt. Remove from heat. Spoon grits into a greased 9 x 13 dish. Cover and chill 2 hours or until firm. Cut out circles, 1 1/2 in to 2 in wide. I didn't have a cookie cutter so I used one of Tristan's insulated sippy cups. Brush a large jellyroll pan or baking sheet with melted butter. Place grit rounds on pan and bake for 15 minutes. Turn grits and bake for 45 minutes more. Set aside. Up to this point, you can make this ahead of time. I baked the grit toasts and then put them in a baggie in the fridge until later. There should be anywhere between 45-60 rounds. I had halved the recipe and made about 30.

In large bowl, combine cream cheese and half and half, stirring until combined. Stir in cheese, parsley, shrimp and the garlic powder and hot sauce. Top each grits toast with some shrimp mixture, then top with a little cheddar. It does stay on top nicely. Broil for about 5 minutes or until lightly browned and heated through.

1 comment:

Deanna said...

This sounds amazingly decadent. I wonder if you could freeze these?