Creole Shrimp and Grits Bites
Bite-sized take on the original Southern specialty
Ingredients
- 4 slices bacon
- 3 cups chicken broth
- 1 cup uncooked quick-cooking grits
- ¼ tsp salt
- 1 cup grated cheddar cheese
- ~18 uncooked medium shrimp peeled and deveined
- Creole Seasoning – such as Tony Chachere’s
- 1 small can fire-roasted diced tomatoes
- Chopped parsley for garnish
Instructions
- Cook bacon; Crumble & set aside.
- In saucepan, heat broth to boiling. Gradually stir in grits and salt. Reduce heat to low. Cover and simmer 5-7 mins, stirring often, until grits are thickened. Stir in cheese and bacon.
- Line cookie sheet with foil or parchment paper and cooking spray. Spoon grits onto sheet in thin layer. Refrigerate 1 hr or until firm.
- Heat oven to 450°F.
- Remove grits and turn upside down onto large cutting board. Using 2” round cutter, cut grits into ~18 rounds.
- Place on a foil-lined cookie sheet. Bake 20 mins. Turn cakes over and bake 10 mins longer until crisp and browned.
- Cook shrimp in skillet with butter and dash of Creole seasoning.
- Top each grits round with a tsp of tomatoes and a shrimp and serve.