Cheesy Shrimp on Grits Toast

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My husband and I saw this episode and our mouths were watering. I am allergic to shellfish so I made it with 1/2 pound suasage that I browned first. It was wonderful! It was very rich and filling. I will make again!

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I didn't want to make the grits stuff so I went to the store to find something else to put the shrimp on. Mushrooms were on sale so I got those. They were delicious! A big hit with my whole family.

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I used crostini instead of the grits and served it room temperature...I made the cheese mixture the night before and I think that gave it more time to soak up all the flavors...it was a hit!...

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I love watching Paula and this was the first recipe I tried. It was really awful. The grit toasts never solidified, so I tossed them out and opted for Triscuits (too late to remake for Easter!. The shrimp topping had no flavor at all; it sat like a lump of white fat on a Triscuit. I didn't know why we added shrimp to it when you couldn't tell at all that it had been added. All we could taste was warm cream cheese. Ick!

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Way to fattening and very bland.

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Absolutely delish! If you're not up for messing with the grits you can use the shrimp cheese topping on french bread toasts and it's almost as good and half the work.

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The recipe was very easy to follow. I usually see a show and proceed to the internet to print out the recipe, with this one I had it memorized, went shopping and came home and made it from memory. It is a wonderful appetizer and best served hot. It isn't as wonderful when it's room temperature or cold.

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THIS WAS VERY GOOD. THEY WERE SERVED AT ROOM TEMP, NEXT TIME I WILL TIME IT SO THAT THEY ARE SERVED RIGHT OUT OF THE OVEN, THE HOT ONES ARE BETTER. THANK YOU PAULA FOR A WONDERFUL RECIPE!!

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i want to get paula dean cooking show
for march 14 2006

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When I saw Paula make this on her show yesterday, I couldn't wait to try it and it is outstanding!! Very simple, very elegant, and, as always, DELICIOUS!!