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Shrimp 'n' Grits Tarts

Yield Makes 36 tarts

Ingredients

  • 3 1/2 cups chicken broth, divided
  • 1 cup milk
  • 1/4 cup butter or margarine, divided
  • 1/2 teaspoon white pepper
  • 1 cup uncooked coarse-ground or regular grits
  • 2/3 cup shredded Parmesan cheese
  • 2/3 cup diced smoked ham
  • 3 tablespoons all-purpose flour
  • 3 tablespoons chopped fresh parsley
  • 3/4 teaspoon white wine Worcestershire sauce
  • 36 medium peeled and cooked shrimp
  • Garnish: chopped parsley

How to Make It

  1. Bring 2 cups chicken broth, milk, 2 tablespoons butter, and white pepper to a boil in a large saucepan over medium-high heat. Gradually whisk in grits; return to a boil. Reduce heat, and simmer, stirring occasionally, 5 to 10 minutes or until thickened. Add Parmesan cheese, and whisk until melted and blended.

  2. Spoon 1 rounded tablespoonful of grits-and-cheese mixture into each lightly greased cup of 3 (12-cup) miniature muffin pans.

  3. Bake at 350° for 20 to 25 minutes or until lightly browned. Make an indentation in centers of warm grits tarts, using the back of a spoon. Let cool completely in pans. Remove tarts from muffin pans, and place on a 15- x 10-inch jellyroll pan.

  4. Melt remaining 2 tablespoons butter in a medium saucepan over medium-high heat; add ham, and sauté 1 to 2 minutes. Sprinkle 3 tablespoons flour evenly over ham, and cook, stirring often, 1 to 2 minutes or until lightly brown. Gradually add remaining 1 1/2 cups chicken broth, stirring until smooth.

  5. Reduce heat, and cook, stirring often, 5 to 10 minutes or until thickened. Stir in 3 tablespoons chopped parsley and white wine Worcestershire sauce, and spoon evenly into tarts. Top each with 1 shrimp.

  6. Bake at 350° 5 to 10 minutes or just until warm. Garnish, if desired.

  7. Note: For testing purposes only, we used Cumberland Gap Diced Ham.