SHRIMP AND GRITS APPETIZER RECIPES

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SHRIMP AND GRITS BITES RECIPE - BETTYCROCKER.COM



Shrimp and Grits Bites Recipe - BettyCrocker.com image

Enjoy these shrimp and grits bites made using Progresso® chicken broth - perfect for appetizers.

Provided by Betty Crocker Kitchens

Total Time 2 hours 0 minutes

Prep Time 25 minutes

Yield 30

Number Of Ingredients 9

4 slices thick-sliced bacon
3 1/2 cups Progresso™ chicken broth (from 32-oz carton)
1 1/4 cups uncooked quick-cooking grits
1/4 teaspoon salt
1 cup grated Parmesan cheese
3/4 lb uncooked medium shrimp, peeled, deveined and chopped
1 tablespoon finely chopped garlic
1 can (14.5 oz) diced tomatoes with basil, garlic and oregano, drained
4 medium green onions, chopped (1/4 cup)

Steps:

  • In 10-inch skillet, cook bacon until crisp; drain on paper towels. Crumble; set aside. Reserve drippings. Spray 13x9-inch pan with cooking spray. In 2-quart saucepan, heat broth to boiling over high heat. Gradually stir in grits and salt. Reduce heat to low. Cover; simmer 5 to 7 minutes, stirring often, until grits are thickened. Stir in cheese and bacon. Spoon into pan. Cover; refrigerate 1 hour or until firm.
  • Heat oven to 450°F. Run spatula around edge of pan and under grits to loosen edges; turn upside down onto large cutting board. Using 1 3/4-inch round cutter, cut grits into 30 rounds. Place in single layer on large cookie sheet. Bake 20 minutes; turn cakes over. Bake 10 to 12 minutes longer or until crisp and browned.
  • Meanwhile, add shrimp and garlic to bacon drippings in skillet. Cook over medium heat 3 to 4 minutes, stirring frequently, until shrimp are pink. Stir in tomatoes. Reduce heat; simmer 1 minute. Remove from heat; cover to keep warm.
  • Top each grits cake with 1 heaping teaspoon shrimp mixture; sprinkle with onions.

Nutrition Facts : Calories 40 , CarbohydrateContent 2 g, FiberContent 0 g, ProteinContent 4 g, SaturatedFatContent 1 g, ServingSize 1 Appetizer, SodiumContent 250 mg

SHRIMP AND GRITS RECIPE | MYRECIPES



Shrimp and Grits Recipe | MyRecipes image

The original recipe for this hearty shrimp and grits dish is from Bill Smith, executive chef at Crook's Corner, the landmark Southern restaurant in Chapel Hill, North Carolina.

Provided by MyRecipes

Total Time 41 minutes

Prep Time 20 minutes

Cook Time 21 minutes

Yield Makes 4 to 6 servings

Number Of Ingredients 13

2 bacon slices
1 pound unpeeled, medium-size raw shrimp
? teaspoon salt
¼ teaspoon pepper
¼ cup all-purpose flour
1 cup sliced fresh mushrooms
2 teaspoons canola oil
½ cup chopped green onions
2 garlic cloves, minced
1 cup low-sodium, fat-free chicken broth
2 tablespoons fresh lemon juice
¼ teaspoon hot sauce
Cheese Grits

Steps:

  • Cook bacon in a large nonstick skillet over medium heat 10 minutes or until crisp; remove bacon, and drain on paper towels, reserving 1 tsp. drippings in skillet. Crumble bacon.
  • Peel shrimp; devein, if desired. Sprinkle shrimp with salt and pepper; dredge in flour.
  • Sauté mushrooms in hot drippings with oil in skillet 5 minutes or until tender. Add green onions, and sauté 2 minutes. Add shrimp and garlic, and sauté 2 minutes or until shrimp are lightly browned. Stir in chicken broth, lemon juice, and hot sauce, and cook 2 more minutes, stirring to loosen particles from bottom of skillet. Spoon shrimp mixture over hot Cheese Grits; sprinkle with crumbled bacon.

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