Recipe: Cheesy Shrimp on Grits Toast

Someone sent me a recipe of something that is supposed to be good. Now while it's kind of useless for me because I don't cook, I thought I would post it on my blog for those that like to tinker with pots and spoons.

The only things that sound good to me from the ingredients are butter, cream cheese, half and half. Forget chicken broth or any broth. I will have to run to the bathroom all day. Same reason why I don't drink coffee or even chocolate milk anymore. Forget salt. I can live without it. Half and Half is good to throw in your potatoes to make them more fluffy and rich. Heck I can eat a brick of cream cheese plain and think nothing of it. Same thing with the sticks of butter. Should I dare mention that I like eating peanut butter out of the jar with a spoon. Same thing with mayonnaise. Forget putting the frosting on the cake. Just eat it out of the can with a spoon like it's pudding.

Gross you say? Do you know that lobster is actually from the cockroach family. No I am not joking about it. It's an arthropod. If you don't believe me, go google it. And you wonder why you should only eat fish with scales and fins on it. Fishes that have scales and fins on them don't absorb the toxins like the other fishes in the sea do. The scales help filter out the toxins. The shelled type fish have bad toxins in them. That is why fishers like to catch them when they are babies. Because the baby shell fish have the least toxins in them because they haven't been in the ocean long.

Anyway, here is the recipe, as is, notes and all:

Shrimp and Grits Party Treats [Altered version of Cheesy Shrimp on Grits Toast]

4 cups turkey or chicken broth (turkey broth taste better)
1 1/8 to 1 1/4 cups quick cooking grits
1/2 cup graded sharp chedder cheese (or cheese of your choice)

Bring broth to a boil, pour in grits and stir rapidly, cut burner back to low, cover and cook for approx.. 6 to 8 minutes. You can stir once during this time to make sure it doesn't stick to bottom of pan. It might be better if you use a coated pan or spray with Pam before cooking this.

Grease a long pan 9 X 13. After grits are done, pour into pan and refrigerate for 2 hours. Use a round cookie cutter (small one - approx. 1 3/4" in dia.) cut out as many rounds as you can out of this. In order not to have any wastage, if you have a square cookie cutter, use that, but make sure it's small. This should be approximately 1/2 to 5/8" thick.

Place the cut out pieces onto a greased long pan and bake approx. 30 to 40 minutes, remove and turn over, basting the top with melted butter, return them to the oven and cook another 30 to 40 minutes at 375°. These will be golden brown. (Depends on how accurate your stove is in cooking). Remove from oven and let cool.

During that time, have your 8 oz.. pkg of cream cheese softened, add 1 tab. cream or less, 1 1/2 tab. finely chopped fresh parsley, and 1 lb boiled shrimp cut into small pieces, 1/4 cup parmesan cheese. (you can use any cheese you want in here) Mix well, put a dollop on each round of cooked grits, and top with a little sharp grated cheese. Return to oven til cheese is melted good. Yummy !!!!

Notes:

I didn't put a top on it cause I don't have shrimp and didn't want to buy any. Shrimp is expensive. You could use crab meat or ham instead of shrimp. I can tell you right now it will not be the same (in taste) if canned chicken broth is used. I know she said half and half, but I put down there cream. Don't know if it will make a difference or not. Doubt it. Now Xena what they tell you on tv will be different online cause I caught this one cook doing that one time. I was writing it down as they were saying it, but when I went to look at the recipe online, it was 1/4 difference in sugar. I wrote to them, but of course never heard anything back in response. They will trick you.

14 ounces of broth is a lot of broth and not much grits. So if you made this according to her recipe, hers would be so watery it would not hold together. Mine was thinner than I liked, but I was going by the recipe on the box of grits. I could have used more grits. So this is not an accurate recipe she has here:

Cheesy Shrimp on Grits Toast
Recipe courtesy Paula Deen
Show: Paula's Home Cooking
Episode: House Warming

3 (14-ounce) cans chicken broth
1 1/3 cups quick-cooking grits
1/2 cup grated Parmesan
1/2 teaspoon salt
2 tablespoons butter, melted
8-ounce package cream cheese, softened
1 tablespoon half-and-half
1/2 cup grated Italian cheese blend
1 teaspoon chopped parsley leaves
1/2 pound cooked, peeled, and deveined shrimp, chopped
1/2 cup grated Cheddar

Preheat oven to 400 degrees F.

Bring broth to a boil in a large saucepan. Stir in grits, and return to a boil. Cover, reduce heat, and simmer 5 minutes, or until grits are thickened, stirring occasionally. Stir in cheese and salt. Remove from heat. Spoon grits into a greased 9 by 13-inch baking pan. Cover, and chill at least 2 hours, or until firm. Un-mold grits onto a large cutting board. Cut out 48 (1 1/2-inch) circles using a round or fluted cookie cutter. Brush a large jellyroll pan with melted butter. Place grit rounds on pan. Bake for 15 minutes. Turn grits, and bake 45 minutes more. Set aside. (Up to this point, the recipe can be prepared ahead. If preparing early, cover and refrigerate grit rounds until you are ready to top with shrimp mixture.)

In a large bowl, combine cream cheese and half-and-half, stirring until combined. Stir in cheese, parsley, and shrimp. Top each grits round evenly with shrimp mixture. Top mixture with grated Cheddar. Broil 5 minutes, or until lightly browned and heated through.

Comments

[Kimmy]

This sounds yummy hon. i am going to try it for sure. I dont know when, but i will.
love and blessings Sis,
Kimmy

[Pablo]

This look like the perfect recipe for a student like me earning a college degree and involved in body building to bulk up for the summer coming.