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.