Grits N Shrimp Tarts Recipes

SHRIMP 'N' GRITS TARTS

Steps:

• Bring 2 cups chicken broth, milk, 2 tablespoons butter, and white pepper to a boil in a large saucepan over medium-high heat. Gradually whisk in grits; return to a boil. Reduce heat, and simmer, stirring occasionally, 5 to 10 minutes or until thickened. Add Parmesan cheese, and whisk until melted and blended.
• Spoon 1 rounded tablespoonful of grits-and-cheese mixture into each lightly greased cup of 3 (12-cup) miniature muffin pans.
• Bake at 350° for 20 to 25 minutes or until lightly browned. Make an indentation in centers of warm grits tarts, using the back of a spoon. Let cool completely in pans. Remove tarts from muffin pans, and place on a 15- x 10-inch jellyroll pan.
• Melt remaining 2 tablespoons butter in a medium saucepan over medium-high heat; add ham, and sauté 1 to 2 minutes. Sprinkle 3 tablespoons flour evenly over ham, and cook, stirring often, 1 to 2 minutes or until lightly brown. Gradually add remaining 1 1/2 cups chicken broth, stirring until smooth.
• Reduce heat, and cook, stirring often, 5 to 10 minutes or until thickened. Stir in 3 tablespoons chopped parsley and white wine Worcestershire sauce, and spoon evenly into tarts.
• Bake at 350° 5 to 10 minutes or just until warm. Top with 1 cooked shrimp. Garnish, if desired.

CHEF JOHN'S SHRIMP AND GRITS

Steps:

• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until almost crisp, 5 to 7 minutes. Remove from heat and transfer bacon to a dish, leaving drippings in the skillet.
• Whisk 1/4 cup water, cream, lemon juice, and Worcestershire sauce together in a bowl.
• Stir 4 cups water, butter, and 1 teaspoon salt together in a pot; bring to a boil. Whisk grits into pot, bring to a simmer, reduce heat to low, and cook until grits are creamy, 20 to 25 minutes. Remove from heat and stir white Cheddar cheese into grits.
• Place shrimp in a large bowl and season with Cajun seasoning, 1/2 teaspoon salt, black pepper, and a pinch of cayenne pepper.
• Heat skillet with bacon drippings over high heat. Cook shrimp in hot bacon fat in a single layer for 1 minute. Turn shrimp and add jalapeno; cook until fragrant, about 30 seconds. Stir cream mixture, bacon, green onion, and garlic to shrimp mixture; cook and stir, adding water as necessary to thin the sauce, until shrimp are cooked through, 3 to 4 minutes. Remove from heat and stir in parsley.
• Ladle grits into a bowl and top with shrimp and sauce.

GRITS 'N' SHRIMP TARTS

Steps:

• In a small saucepan, bring water to a boil. Gradually stir in grits. Reduce heat; cover and simmer for 4 minutes. Stir in the cheeses, 1 tablespoon butter, garlic salt, salt and pepper. , In a large skillet, saute shrimp and onions in remaining butter until shrimp turn pink. Fill tart shells with grits; top with shrimp mixture. Refrigerate leftovers.

GRITS 'N' SHRIMP TARTS

Steps:

• In a small saucepan, bring water to a boil. Gradually stir in grits. Reduce heat; cover and simmer for 4 minutes. Stir in the cheeses, 1 tablespoon butter, garlic salt, salt and pepper. , In a large skillet, saute shrimp and onions in remaining butter until shrimp turn pink. Fill tart shells with grits; top with shrimp mixture. Refrigerate leftovers.

SHRIMP AND GRITS RECIPE BY TASTY

Steps:

• Make the grits: Bring the chicken stock to a boil in a large saucepan over medium heat. Add the grits and cook, stirring occasionally, until the liquid has been completely absorbed, about 6 minutes.
• Whisk in the cream, butter, and cheddar cheese until melted and fully incorporated. Stir in the corn, salt, and Cajun seasoning. Remove the pot from the heat and cover to keep the grits warm while you make the shrimp.
• Heat the olive oil in a large cast iron skillet over medium heat. Add the andouille sausage and cook until it begins to brown and crisp around the edges, about 3 minutes. Using a slotted spoon, transfer the sausage to a plate and set aside, leaving the rendered sausage fat in the pan.
• Add garlic and shallot to the pan and cook until toasted and fragrant, about 2 minutes. Add the shrimp and cook until pink and opaque, about 4 minutes. Stir in the sausage, roasted red peppers, and scallions, then remove the pan from the heat.
• Spoon the shrimp over the grits and garnish with parsley.
• Enjoy!