I tried this recipe several years ago for a Holiday employment gathering and was a hit. Have made it each year since for the Holidays at home. My family loves it, and I will make it once again this year. It is tasty, easy and has very affordable ingredients for a very nice gourmet addition to a meal or gathering. Recipe is great as is.
Yield: Makes 48 appetizer servings
- 1 1/3 cups chicken broth
- 1/8 teaspoon salt
- 1/3 cup quick-cooking grits, uncooked
- 1 tablespoon butter
- 1/8 teaspoon pepper
- 3/4 cup milk
- 3 cups all-purpose baking mix
- 1 1/2 pounds large cooked shrimp, peeled and deveined
- 1 (3-ounce) package cream cheese
- 1 green onion, chopped
- 1/2 teaspoon hot sauce
- 1/2 teaspoon Old Bay seasoning
- 2 teaspoons lemon juice
- Garnishes: sliced green onion, barbecue sauce
- 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.
- 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.
- Bake at 425° for 10 minutes or until biscuits are lightly browned.
- Cut 24 shrimp in half lengthwise, and set aside.
- Process cream cheese, next 4 ingredients, and remaining shrimp in a food processor until mixture is smooth, stopping to scrape down sides.
- 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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