Grits 'n' Shrimp Tarts Recipe
This deliciously different appetizer showcases two Mississippi staples--grits and shrimp. I know your family will enjoy them as much as mine!
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 30
white meat free
tree nut free
nut free
contains gluten
red meat free
contains fish
contains dairy
pescatarian
- 1 cup water
- 1/8 teaspoon salt
- 1/4 cup shredded cheddar cheese
- 1/4 teaspoon garlic salt
- pepper to taste
- 3 tablespoons butter divided
- 2 ounces cream cheese softened
- 3 green onions sliced
- 1 pound uncooked small shrimp peeled and deveined
- 1/4 cup quick-cooking grits
- 2 packages (1.9 ounces each) frozen miniature phyllo
- Carbohydrate 1.24238315045614 g
- Cholesterol 35.7677815786414 mg
- Fat 2.34385654821171 g
- Fiber 0.0320152781155374 g
- Protein 3.68810289189384 g
- Saturated Fat 1.37164578727489 g
- Serving Size 1 1 serving (29g)
- Sodium 60.1284671293938 mg
- Sugar 1.21036787234061 g
- Trans Fat 0.218437933904834 g
- Calories 41 calories
Directions In a small saucepan, bring water to a boil. Gradually stir in grits. Reduce heat; cover and simmer for 4 minutes. Stir in the cheeses, 1 tablespoon butter, garlic salt, salt and pepper. In a large skillet, saute shrimp and onions in remaining butter until shrimp turn pink. Fill tart shells with grits; top with shrimp mixture. Refrigerate leftovers. Yield: 2-1/2 dozen. Originally published as Grits 'n' Shrimp Tarts in Taste of Home's Holiday & Celebrations Cookbook Annual 2007, p31 Nutritional Facts 1 serving (1 each) equals 47 calories, 3 g fat (1 g saturated fat), 29 mg cholesterol, 79 mg sodium, 2 g carbohydrate, trace fiber, 3 g protein. Print Add to Recipe Box Email a Friend
