Recipe

Shrimp 'n' Grits Tarts Recipe

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Ingredients

Directions

Step #1 Bring 2 c chicken broth, milk, 2 tbsps butter, & white pepper to a boil In a large-ish saucepan over medium-high heat.
Step #2 Gradually whisk in grits; return to a boil.
Step #3 Reduce heat, & let simmer, stirring every once in awhile, 5 to 10 mins or until thickened.
Step #4 Add Parmesan cheese, & whisk until melted & mixed.
Step #5 Spoon 1 rounded tbspful of grits-and-cheese mixture into each lightly greased c of 3 (12-c) miniature muffin pans.
Step #6 Bake at 350° for 20 to 25 mins or until lightly browned.
Step #7 Make an indentation in centers of warm grits tarts, using the back of a spoon.
Step #8 Let cool completely in pans.
Step #9 Remove tarts from muffin pans, & place on a 15- x 10-inch jellyroll pan.
Step #10 Melt remaining 2 tbsps butter in a medium saucepan over medium-high heat; add ham, & sauté 1 to 2 mins.
Step #11 Sprinkle top 3 tbsps flour evenly over ham, & cook, stirring often, 1 to 2 mins or until lightly brown.
Step #12 Gradually add in the remaining 1 1/2 c chicken broth, stirring until smooth.
Step #13 Reduce heat, stirring often, & cook, 5 to 10 mins or until thickened.
Step #14 Stir in 3 tbsps sliced parsley & white wine Worcestershire sauce, & spoon evenly into tarts.
Step #15 Top each with 1 shrimp.
Step #16 Bake at 350° 5 to 10 mins or just until warm.
Step #17 Garnish, if desired.
Step #18 Note: For testing purposes only, we used Cumberland Gap Diced Ham.
Enjoy the Shrimp 'n' Grits Tarts recipe

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