Yield
Makes 48 appetizer servings

How to Make It

Step 1

Bring chicken broth and salt to a boil in a saucepan over medium-high heat; add grits, and cook, stirring often, 5 minutes or until thickened. Add butter and pepper, stirring until butter melts. Remove from heat, and let cool 15 to 20 minutes.

Step 2

Whisk milk into cooled grits; stir in baking mix until a soft dough forms. Turn dough out onto a lightly floured surface. Pat dough to a 1/2-inch thickness, and cut with a 2-inch round cutter. Place biscuits on lightly greased baking sheets.

Step 3

Bake at 425° for 10 minutes or until biscuits are lightly browned.

Step 4

Cut 24 shrimp in half lengthwise, and set aside.

Step 5

Process cream cheese, next 4 ingredients, and remaining shrimp in a food processor until mixture is smooth, stopping to scrape down sides.

Step 6

Split biscuits in half, and spread cut sides evenly with the shrimp purée, and top with remaining shrimp. Garnish, if desired.

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