I Went to a Cookie Party & Came Back with an Even Better Recipe: Shrimp & Grits Tarts.

December 5, 2011

This weekend, I went to a cookie exchange party at my sister-in-law’s (and brother’s) house. As happens at cookie exchange parties, I returned home with 12 new cookie recipes. But what I’ve been craving ever since is this slammin appetizer my SIL served. Like, honestly, it’s a little concerning how much I’ve thought about this since Friday. This is officially my new favorite food item. And here you go. You’re welcome.

My SIL’s Shrimp and Grits Tarts

from Vera Bradley’s Cooking with Friends

2 c chk broth
1 c milk
2 Tbl butter
1/2 tsp white pepper
1 c uncooked grits
2/3 c shredded Parm

2/3 c diced bacon
3 Tbl flour
1 1/2 c ckn broth
3 Tbl chop fresh parsley + some for garnish
3/4 Tbl white wine Worcestershire (could not find so used regular)
36 medium shrimp

Combine ckn broth, milk, butter and white pepper in a large saucepan and bring to a boil over med-high heat.  Gradually whisk in the grits; return to a boil.  Reduce heat, simmer, stirring occasionally, for 5-7 min until thickened.  Add the parm and stir until melted and blended.

Spoon 1 rounded Tbl of grits into 36 sprayed muffin cups. Bake for 25 min. Make an indentation in center of warm tart.  Let cool completely.

Saute bacon in skillet of a couple of minutes, sprinkle flour evenly over bacon, stirring frequently, 2 min or until lightly browned.  Gradually add broth, stirring until smooth.

Reduce heat and cook 5-7 min or until thickened stirring often. Stir in the parsley and worcestershire.  Spoon evenly into tarts. Top each with 1 shrimp.

Bake for 5-10 min or just until warm. Garnish with chopped parsley.

You can make shrimp earlier, keep in refrig, pull out to warm up before adding to tarts. You can also make grits earlier, let cool, leave on counter top until ready for sauce and shrimp.

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  • Reply The Holiday Cookie Exchange Party: Trays, Traditions & Taboo | Blog con Queso December 5, 2011 at 10:46 am

    […] are some others I want to try. (But honestly, the best recipe I discovered at this gathering: The Shrimp & Grits Tarts appetizer that my SIL made. […]

  • Reply Annie December 5, 2011 at 11:17 am

    Thanks Laura. This looks delicious. Of course, I will have to exercise great self restraint and not eat them all myself before serving them to guests.

  • Reply Janet S December 5, 2011 at 12:39 pm

    What do you mean by “You can make the shrimp earlier”? What did I miss? In the original recipe, do you top the tart with a raw shrimp before baking for the final 5-10 minutes, or are the shrimp pre-cooked?

  • Laura Harrison Mayes
    Reply Laura December 5, 2011 at 3:33 pm

    Janet, sorry, yes, my SIL used pre-cooked shrimp. For sure cook them. Or use pre-cooked. I usually cook pre-cooked anyway. Shrimp kinda freak me out.

  • Reply Cassie Boorn December 10, 2011 at 9:06 am

    I have been waiting for this recipe. Looks so DELICIOUS!

  • Reply Laura H December 13, 2011 at 10:46 am

    Made these for my Elf Scavenger Hunt party Saturday night and they were a huge hit! Thanks!

    I didn’t notice until I was making them that there isn’t a temperature listed, so I winged it (wung it?) and they turned out fine, but I would be interested to know what it actually should be.

  • Reply Mya Maternity December 14, 2011 at 11:27 pm

    Thanks. Those look very yummy.

  • Reply Pat December 9, 2012 at 1:33 pm

    do you mean a mini muffin size pan or a regular cupcake pan? Thanks, these look great!

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