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Cheesy Shrimp on Grits Toast Recipe

Cheesy Shrimp on Grits Toast

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Average Rating:

Total Reviews: 50

Showing 31-40 of 50

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  • on July 20, 2006

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    I didn't like this too much. Not sure what happend with my grit toasts, but a lot of them fell apart when during the breaking process, and did not get too crispy as I hoped for.

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  • on July 18, 2006

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    I trid it and it was so good I will do it agian

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  • on July 11, 2006

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    just a little bland for us. Even using one and a half pounds of shrimp the cream cheese overwhelmed the taste of shrimp.

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  • on May 09, 2006

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    I was really excited about trying this recipe and it fell short of my expectations. The filling was bland and the grits toast didn't make nearly 48 pieces. We cut them in half to double the number and they became too crisp when baked. Not one that I'd probably try again.

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  • on May 07, 2006

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    This has been an instant hit at my house. Neighbors and friends have all asked for the recipe. They are easy to make and also addictive to eat.

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  • on May 07, 2006

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    When you made the Cheesy Shrimp on Grits Toast, my daughter and I had to make them for her annual Crayfish Boil!! They were the Grand Slam as the Appetizer for the event. They are so good, we are making them again a week later for her daughter and my granddaughter's bithday party.

    They were very easy and for those who do not like or even will try grits, make them and enjoy, enjoy, enjoy!!!

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  • on April 30, 2006

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    I made this recipe for a bridal shower today and everyone loved them. I goofed up the first batch of grits toast but the second one was terrific and delicious. I did find that the recipe only makes about 30-32 pieces so I would recommend double the recipe for the grits toast. I also used about 1 pound of shrimp. Great recipe!!!!!!!!

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  • on April 30, 2006

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    this was a yummy recipe and a huge hit--i thought it sounded a tad bland so punched the grits up with some cayenne and tobasco--it helped. also--you won't get 48 grits rounds out the way the recipe calls--i cut ome of them in half hortizontally to make more and the thinner ones baked a little more cripsy so were more like toast

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  • on April 28, 2006

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    Great recipe...used 1.5# shrimp as stated on the show but did substitute store-bought polenta (in the tubefor the grits. Turned out great and saved a bit of time.
    Thank you, Paula, for all the great ideas...you always make us look GREAT!

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  • on April 26, 2006

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    I made this appetizer after watching the show version and it was a huge hit - people were shocked that they were eating grits. Then I went back after and watched the show and noticed a few problems. First, the recipe calls for 1/2# shrimp, but I noticed that Paula used 1.5# shrimp on the show!!! A big difference!!!! It was fine with just a half, but super cheesy. More would have been better. Also, it is near impossible to use a 1.5 inch circular cutter and still get 48 grit rounds. On the show, Paula used a small tin can (which is clearly larger than 1.5". It made for a wider toast, but I thought that the 1.5" cutter size was a perfect size. It seems that there are many incidents where the show differs from the foodnetwork.com recipe version. In this case with the shrimp, it makes a significant difference. Try this recipe though, it is out of this world!!!!

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