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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 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!!

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  • 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.

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  • 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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  • on December 22, 2010

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    This recipe was one of 32 items I made for my parents 60th anniversary party, it was the hit of the party!!! Making it again for Christmas dinner. Awesome recipe, once again Paula has done it again!!

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  • on March 14, 2010

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    You'd think that after 3 years of publishing the incorrect weight of the shrimp in this recipe (1/2 vs 11/2 lbs Foodnetwork would correct the mistake.

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  • on July 04, 2009

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    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!!!!!!!!!!!!!!!

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  • on April 27, 2009

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    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.

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  • on May 03, 2008

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    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.

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  • on April 28, 2008

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    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!

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  • on March 21, 2008

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    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!!!

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