I don't have to tell you that everything is more fun when it's mini, especially food. So, I love the idea of bite-sized dishes as appetizers. They're playful and perfect for a party. This Mini Shrimp and Grits appetizer teaches you how to make perfectly southern cheese grits and shrimp so good you'll never want to order it at a restaurant again.
I'm from the South, and I grew up eating the cheesiest grits with lots of black pepper, so that's how I kept 'em for the base of this appetizer. I also grew up eating perfectly cooked seafood, thanks to having access to the freshest, local catches and a family full of kick-ass cooks. Shrimp is so easy to overcook, so I never order it at a restaurant, even when it's on top of grits. Sad, I know. I do, however, love to make it at home. The secret is to take them off the heat when they're shaped like a C, and not wait until they're shaped like an O (that's when they're overcooked). Top it all off with a shot of acid from juicy roasted tomatoes and kick from Tabasco sauce, and you've got an insanely addictive dish, whether it's turned into appetizers like this, or served a bowl for dinner.
Makes about 20 shrimp and grits bites
For the Grits
Ingredients:
1 C Old fashioned grits
2 C Chicken or veggie stock
2 C Milk
Salt and freshly cracked black pepper
4-6 oz grated Sharp yellow cheddar cheese, smoked gouda, colby jack, or a combination.
1/2 stick Unsalted butter or 3 Tbsp reserved bacon grease
Directions:
Bring the veggie stock, milk and a pinch of salt to a boil. Slowly stir in the grits and bring back up to a boil. Reduce to a simmer and cook, stirring occasionally, for 15 minutes. Remove from heat. Stir in the butter, cheese, and pepper until the cheese is melted and everything is combined. Grease a 13x9" baking dish and spread the grits an even layer in the dish. Refrigerate until solidified (at least one hour or over night).
For the Shrimp
Ingredients:
1 Lb (about 30) Raw, large, peeled and deveined shrimp
1 tsp Old Bay seasoning
3 cloves Garlic
Salt
1-2 Tbsp Extra virgin olive oil
Directions:
Pat the shrimp dry with paper towels. Add to a bowl and toss with the Old Bay. Heat the oil in a non-stick pan on medium-low. Sautee the garlic for about 30 seconds. Do not allow it to get browned before placing the shrimp into the skillet. Make sure there's room around each shrimp for them to properly brown. You may have to cook the shrimp in a few batches, depending on the size of your pan. Turn the shrimp over after about a minute, or once they are starting to look opaque on the bottom half. Cook on the other side for about 30 seconds to a minute, or until the entire shrimp is opaque but still in the shape of a C. Watch for the shrimp to curl up... they're overcooked if they curl completely into a circle. Remove from the heat and set aside.
For the Tomatoes
Ingredients:
1 pint cherry tomatoes
1 Tbsp extra virgin olive oil
Salt and pepper
1 spring Rosemary
Directions:
Heat the oven to 425. In a small-ish baking dish, add the tomatoes, olive oil, salt and pepper. Strip the rosemary of its leaves and scatter them over the tomatoes. Toss to coat. Roast for about 15 minutes. Once they're blistered a little and wrinkly, remove them from the oven and set aside.
To Assemble
Ingredients:
Tabasco sauce
Fresh flat leaf parsley or thyme, chopped (optional)
1-2 Tbsp Extra virgin olive oil
Directions:
Remove the grits from the refrigerator and cut into bite size triangles using a sharp knife. Heat the oil in a non-stick pan and brown the grits bites in the pan until golden and crispy on both sides. Remove them from the heat directly onto the platter you plan to serve them on.
Build each bite with a grits square on the bottom, then one shrimp, then a tomato on top. Pierce the whole thing down with a toothpick or cocktail skewer. The tomatoes will burst a little when you pierce them with the skewer, which is why you want them to already be on the serving platter, to catch the juice. Shake a little Tabasco over the the assembled bites, and garnish with parsley or thyme.
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