Shrimp and Grits Tarts

Recipe submitted by: Caroline Emerson

Makes 36 tarts.

  • 2 cup chicken broth
  • 1 cup milk
  • 2 tbsp. butter or margarine
  • 1/2 tsp. white pepper
  • 1 cup uncooked Carolina Plantation grits
  • 2/3 cup shredded Parmesan cheese
  • 2 tbsp. butter or margarine
  • 3 tbsp. flour
  • 1 cup milk
  • 1 clove crushed garlic
  • 1 tsp. Cajun spices
  • 1 small plum tomato, diced finely
  • 2 tbsp. white wine
  • 36 medium shrimp, peeled and cooked
  • Chopped fresh parsley

Heat oven to 350°F. Lightly grease 3 12-cup mini muffin pans. Combine the chicken broth, milk, butter or margarine and white pepper in large saucepan and bring to a boil over medium-high heat. Gradually whisk in the grits; return to a boil. Reduce heat and simmer, stirring occasionally for 5 to 10 minutes, or until thickened. Add the Parmesan cheese and whisk until melted and blended.

Spoon one rounded tablespoonful of grits and cheese mixture into each miniature muffin cup. Bake for 25 minutes or until lightly browned. Make an indention in the center of the warm tarts using the back of a spoon. Let cool completely in pans.

Melt butter or margarine in medium saucepan over medium-high heat. Add garlic, Cajun spices, tomato, flour and cook, stirring frequently 1 to 2 minutes. Gradually add the milk, stirring until smooth.

Reduce heat and cook, stirring frequently, 5 to 10 minutes or until thickened. Stir in the parsley and white wine, and spoon evenly into the tarts. Top each with one shrimp.

Bake for 5 to 10 minutes or just until warm. Garnish with chopped parsley, if desired.