Cheesy Shrimp on Grits Toast

Recipe courtesy Paula Deen

Show: Paula's Home CookingEpisode: House Warming

Rated: 4 stars out of 5Rate itRead users' reviews (53)

RECIPE
COMMENTS & REVIEWS(53)

Cook Time:
1 hr 10 min
Level:
Easy
Yield:
48 rounds

Times:

Prep: 10 min
Inactive Prep: 2 hr 0 min
Cook: 1 hr 10 min
Total:: 3 hr 20 min

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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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Comments & Reviews

recipe Cheesy Shrimp on Grits Toast
Becky chesapeake beach, MD 07-04-2009
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EXCELLENT!!!
Rated: 5 stars out of 5

This was a wonderful dish. Grits took longer than I anticpated the first time so the second time I made them the day before.... My kids loved the "grit cakes" dipped into Paula's marinara cream sauce!!! Anyway, excellent as all of recipes are. Enjoy!!!!!!!!!!!!!!!Read more
recipe Cheesy Shrimp on Grits Toast
Catherine Hurricane, WV 04-27-2009
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Wonderful
Rated: 5 stars out of 5

Just like everything else Paula does this recipe is great. Grits toast is alot of work so allow time for them, but well... worth the effort. I agree with the others to add a little more shrimp. My husband would eat these every day if he could. Read more
recipe Cheesy Shrimp on Grits Toast
Kirsten Lake Mary, FL 05-03-2008
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Huge Hit!
Rated: 5 stars out of 5

I did change the recipe up a bit (as I do with most recipes). I used one lb of shrimp and I only used about 2/3 of a pack of... cream cheese. I also added scallions to the cream cheese mixture and I added cooked bacon pieces to the grits mix. The grits do not come out soggy if you cook on the high heat she recommends with the butter in the baking sheet. They were perfect! I received rave reviews on these little apps! I think I will add a little heat next time, too.Read more
recipe Cheesy Shrimp on Grits Toast
Beth Atlanta, GA 04-28-2008
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Not my style I guess
Rated: 2 stars out of 5

I normally like Paula's stuff. Not so much this one. I read the reviews first, and too the advice to use more shrimp, kick... the spices up, and make the grit toasts a little smaller. It was still Very Very bland, and texturally, well, icky. Liked the fried ravioli from this episode though!Read more
recipe Cheesy Shrimp on Grits Toast
Melissa Pride, LA 03-21-2008
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Mistake in recipes on FN
Rated: 5 stars out of 5

I've seen many reviews that say all you could taste is Cream Cheese. Well it could be the fact that the recipe calls for 1/2... pound of shrimp and on the show she uses 1 1/2 pounds of shrimp. That can make a big difference on the taste!!!Read more
recipe Cheesy Shrimp on Grits Toast
Tony Peoria, AZ 01-09-2008
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Awesome
Rated: 5 stars out of 5

Living in the Southwest not many people know about Grits, so for a xmas party at work I made this dish. I have to say, I made... extra and tried and was floored on how well it tasted. The only difference was, I added some kick to mine, I add some Cayenne pepper to mine and alittle kick there was. Well, needless to say, the dish was a hit, and now its suppose to be a staple at all of our potlucks...Read more