Ingredients
- 3 (14-ounce) cans chicken broth
- 1 1/3 cups quick-cooking grits
- 1/2 cup grated Parmesan
- 1/2 teaspoon salt
- 2 tablespoons butter, melted
- 8-ounce package cream cheese, softened
- 1 tablespoon half-and-half
- 1/2 cup grated Italian cheese blend
- 1 teaspoon chopped parsley leaves
- 1/2 pound cooked, peeled, and deveined shrimp, chopped
- 1/2 cup grated Cheddar
Directions
Preheat oven to 400 degrees F.
Bring broth to a boil in a large saucepan. Stir in grits, and return to a boil. Cover, reduce heat, and simmer 5 minutes, or until grits are thickened, stirring occasionally. Stir in cheese and salt. Remove from heat. Spoon grits into a greased 9 by 13-inch baking pan. Cover, and chill at least 2 hours, or until firm. Un-mold grits onto a large cutting board. Cut out 48 (1 1/2-inch) circles using a round or fluted cookie cutter. Brush a large jellyroll pan with melted butter. Place grit rounds on pan. Bake for 15 minutes. Turn grits, and bake 45 minutes more. Set aside. (Up to this point, the recipe can be prepared ahead. If preparing early, cover and refrigerate grit rounds until you are ready to top with shrimp mixture.)
In a large bowl, combine cream cheese and half-and-half, stirring until combined. Stir in cheese, parsley, and shrimp. Top each grits round evenly with shrimp mixture. Top mixture with grated Cheddar. Broil 5 minutes, or until lightly browned and heated through.
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By missyrn73
on December 04, 2011
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Made this for a baby shower yesterday, and it was a huge hit! Of course, like everyone else, I made a few changes. I added cheddar and some finely chopped jalepeno to the grits. I also sauteed my shrimp with a little blackening seasoning before using them. I also broiled my grits "crackers" after I cut them to make them a little more crispy. I saved enough whole shrimp to add for garnish as well.
Paula- you are amazing! Keep the great recipes coming!!
By OuterBanksNene
Outer Banks
on September 30, 2011
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I've learned to read through the reviews before making many of these recipes. Good thing! What a difference a pound of shrimp will make. I'm not sure why no one has gone in and fixed the recipe, surely they read they're review?
So, I added the pound of shrimp, cut the grits in half horizontally (they toasted beautifully! and added some seasonings to the cream cheese. Fabulous! Definate keeper.
By Grandmasix
on March 17, 2011
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I've lost count of how many times I've made this - family, co-workers, guest request it all the time. COOKS!! Pay attention. The recipe calls for 1-1/2 pounds of shrimp. The grits are regular long-cooking grits (not instant or quick. I have always added chopped green onions and additional seasoning (lemon pepper, Lowrys, cayanne, whatever you like. COOKS!! Please get in the habit of tasting whatever you are preparing before you finish the recipe. This is a excellent appetizer. Thanks again to Paula.
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