Shrimp ’n’ Grits Tarts
Shrimp ’n’ Grits Tarts
Ingrediënten
Makes 3 dozen
Prep: 40 min., Cook: 25 min., Bake: 35 min.
- 3½ cups chicken broth divided
- 1 cup milk
- ¼ cup butter or margarine divided
- ½ teaspoon white pepper
- 1 cup uncooked coarse-ground or regular grits
- ⅔ cup shredded Parmesan cheese
- ⅔ cup diced smoked ham
- 3 tablespoons all-purpose flour
- 3 tablespoons chopped fresh parsley
- ¾ teaspoon white wine Worcestershire sauce
- 36 medium-size shrimp peeled and cooked
- Garnish:
- chopped fresh parsley
Instructies
- 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.
- Spoon 1 rounded tablespoonful of grits mixture into each lightly greased muffin cup of 3 (12-cup) miniature muffin pans.
- Bake at 350° for 20 to 25 minutes or until lightly browned.
- Make indentations in centers of warm grits tarts, using the back of a spoon.
- Let tarts cool completely in pans.
- Remove tarts from muffin pans, and place on a 15- x 10-inch jelly-roll pan.
- 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 browned.
- Gradually add remaining 1½ cups chicken broth, stirring until smooth.
- 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.
- Bake at 350° for 5 to 10 minutes or just until warm.
- Garnish, if desired.
Notes / Tips / Wine Advice:
For testing purposes only, we used Cumberland Gap Diced Ham.
