Shrimp and Grit Appetizers

My January menu is full of new recipes - thanks to some new cookbooks that I received as Christmas gifts.  One of my favorites was a Vera Bradley cookbook from a very special girl.  It is absolutely full of mouthwatering recipes.  I love it so much that I made 4 different recipes out of the book in the first week that it was in my possession.  ​

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​This Shrimp and Grits appetizer is one recipe from my new cookbook that caught my eye almost immediately. As luck would have it, I was also given a bag of grits from another special friend as a Christmas gift.

Shrimp and Grits
2 cups chicken broth
1 cup milk
2 Tablespoons butter
1/2 teaspoon white pepper
1 cup uncooked grits
2/3 cup shredded Parmesan cheese
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2 Tablespoons butter
2/3 cup smoked ham
3 Tablespoons flour
1 1/2 cups chicken broth
2 Tablespoons fresh parsley, chopped
3/4 Tablespoon Worcestershire sauce
36 medium, cooked shrimp

Combine chicken broth, butter, milk and white pepper in large saucepan and bring to a boil.

Gradually whisk in grits.  Return to a boil.
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Reduce heat and simmer, stirring occasionally for 10 minutes.  

Add parmesan cheese and whisk until melted.  
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Spoon 1 rounded Tablespoonful of grits into 36 greased mini muffin cups.   

Bake 25 minutes at 350.  
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Make and indentation in the center of each warm tart using the back of a spoon.  

Melt butter in saucepan.  Add ham and saute 2 minutes.

Sprinkle flour over ham and cook 2 minutes.  

Gradually add chicken broth and stir until smooth.

Reduce heat and cook 5-10 minutes until thickened.  

Stir in parsley and Worcestershire.  

Spoon into tarts.  

Bake 5-10 minutes or until warmed.  Top each with one shrimp. 

So for those of you who are curious about my new cookbook - here it is.  I can personally recommend the Shrimp and Grits, the Lemon Blueberry French Toast, the Lemon Blueberry Bread and the Whiskey Barbecue Ribs.  They all exceeded my expectations.  You can find all of those recipes on my website by the way.  


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Ciao!

Click here for a printable version of this recipe