Grits 'n' Shrimp Tarts Recipe

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Grits 'n' Shrimp Tarts Recipe
Grits 'n' Shrimp Tarts Recipe photo by Taste of Home
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Grits 'n' Shrimp Tarts Recipe

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This deliciously different appetizer showcases two Mississippi staples--grits and shrimp. I know your family will enjoy them as much as mine!
MAKES:
30 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
30 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 1 cup water
  • 1/4 cup quick-cooking grits
  • 2 ounces cream cheese, softened
  • 1/4 cup shredded cheddar cheese
  • 3 tablespoons butter, divided
  • 1/4 teaspoon garlic salt
  • 1/8 teaspoon salt
  • Pepper to taste
  • 1 pound uncooked small shrimp, peeled and deveined
  • 3 green onions, sliced
  • 2 packages (1.9 ounces each) frozen miniature phyllo tart shells

Directions

In a small saucepan, bring water to a boil. Gradually stir in grits. Reduce heat; cover and simmer for 4 minutes. Stir in the cheeses, 1 tablespoon butter, garlic salt, salt and pepper.
In a large skillet, saute shrimp and onions in remaining butter until shrimp turn pink. Fill tart shells with grits; top with shrimp mixture. Refrigerate leftovers. Yield: 2-1/2 dozen.
Originally published as Grits 'n' Shrimp Tarts in Taste of Home's Holiday & Celebrations Cookbook Annual 2007, p31

Nutritional Facts

1 each: 47 calories, 3g fat (1g saturated fat), 29mg cholesterol, 79mg sodium, 2g carbohydrate (0 sugars, 0 fiber), 3g protein.

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  • 1 cup water
  • 1/4 cup quick-cooking grits
  • 2 ounces cream cheese, softened
  • 1/4 cup shredded cheddar cheese
  • 3 tablespoons butter, divided
  • 1/4 teaspoon garlic salt
  • 1/8 teaspoon salt
  • Pepper to taste
  • 1 pound uncooked small shrimp, peeled and deveined
  • 3 green onions, sliced
  • 2 packages (1.9 ounces each) frozen miniature phyllo tart shells
  1. In a small saucepan, bring water to a boil. Gradually stir in grits. Reduce heat; cover and simmer for 4 minutes. Stir in the cheeses, 1 tablespoon butter, garlic salt, salt and pepper.
  2. In a large skillet, saute shrimp and onions in remaining butter until shrimp turn pink. Fill tart shells with grits; top with shrimp mixture. Refrigerate leftovers. Yield: 2-1/2 dozen.
Originally published as Grits 'n' Shrimp Tarts in Taste of Home's Holiday & Celebrations Cookbook Annual 2007, p31

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Reviews forGrits 'n' Shrimp Tarts

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randcbruns User ID: 828588 231737
Reviewed Aug. 25, 2015

"I love shrimp and grits but being in Colorado where grits aren't served very often, this is a great way to introduce my family and friends to these wonderful flavors."

MY REVIEW
kferg User ID: 4416986 93951
Reviewed Nov. 27, 2009

"I have made this before for a Christmas party. It was the hit of the night. Everyone wanted more!! For something different chop fried bacon and sprinkle on top."

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