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Cheesy Shrimp on Grits Toast Recipe

Cheesy Shrimp on Grits Toast

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Average Rating:

Total Reviews: 50

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  • on February 20, 2007

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    This receipe was amazing! However I did make some changes to better suit my taste buds. I am from Ontario Canada, so basically girts are un heard of. This caused a bit of a problem. I used bacon flavoured crackers instead of the grits. I'm not a huge bacon flavour lover but these crackers complimented the cheese mixture beautifully! Also, when Paula cooks the recipe on the show she uses 1 1/2 pounds of cooked shrimp, not half a pound as stated in the recipe. Try using the 1 1/2 pounds, you will not be disappointed. Also I'm not a fan of parsley at all, so I substituted it for 1 green onion thinly sliced, it tasted awesome! I also could not find an Italian cheese blend so I used 1/4 cup of parmesan and 1/4 of romano. I broiled them only until the cheddar was melted because I didn't want to burn my crackers. My sister in-law who hates shrimp absolutely loved these. There were no left overs at all, everyone raved about them! These may seem like a lot of altering, but the outcome was totally worth it! Using the crackers instead of the grits is a real time saver.

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  • on February 01, 2007

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    very easy very good

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  • on January 28, 2007

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    This recipe is missing everything! It has TOO much cream cheese and tha is all you taste. I don't mind the prep if the meal is worth it. This was definitely not one of those. Besides cream cheese you taste nothing else so why all the work?

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  • on January 24, 2007

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    I'd never had grits before making this, but a friend that was coming to my holiday party was from Georgia and had mentioned liking them. They were a fabulous hit. I will surely make this again

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  • on January 13, 2007

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    These should be called "Totally Rockin' Cheesy Shrimp on Grits Toast"! My family went nuts over these. You have to make the grits (well worth the effort. I baked them for 30 mins after turning them over, didn't want them too crispy. I did lower the fat content by using 1/3 less fat cream cheese and 2% cheddar. Also added paprika, a touch of cayenne, salt, pepper and 1/4 pound more shrimp. I altered this according to other reviews. Thanks!

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  • on January 05, 2007

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    I tried this recipe w/ the intention of taking it to my family's Christmas dinner. The grits fell apart and were grainy. The shrimp mixture came out bland but you can tell it has MUCH potential; there's just something missing. I would make this again if i knew what to add to the shrimp and i'd serve it on sliced baget instead of the grits. I adore Paula but unfortunately this recipe (as is just didn't make the grade. Needless to say, this appetizer did not make it to my family dinner.

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  • on September 26, 2006

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    I tried this recipe for a few of my co-workers. At first they were hesitant, wondering about the shrimp & grits combination. After tasting it, they all said, "Where are the grits?" I've had request to make this for our next office party. Thanks Paula, & I look forward to seeing you at the Mid South Fair.

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  • on August 10, 2006

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    I added a few chopped green onions and a dash of cyenne to spice things up a bit. Served at a dinner party and it vanished in moments. Thanks again Paula for a great hit.

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  • on July 31, 2006

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    I made this ofr Easter Brunch- instead if cutting the grits in rounds I left it in a baking dish- every one loved

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  • on July 22, 2006

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    I didn't have time to make the grits toast so I just bought a long baggett, cut it into slices about 1/2" thick, lightly brushed the slices with olive oil & toasted them. From there I followed the recipe. It was fabulous! Cheesy Shimp on Toast was my most popular munchy before dinner. Super simple & fast & it looks so fancy! Thanks Paula! Yet again, another winner.

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