SHRIMP AND GRITS BITES

Shrimp and Grits Bites image

Provided by Betty Crocker Kitchens

Time 2h

Yield 30

Number Of Ingredients 9

4 slices thick-sliced bacon
3 1/2 cups Progresso™ chicken broth (from 32-oz carton)
1 1/4 cups uncooked quick-cooking grits
1/4 teaspoon salt
1 cup grated Parmesan cheese
3/4 lb uncooked medium shrimp, peeled, deveined and chopped
1 tablespoon finely chopped garlic
1 can (14.5 oz) diced tomatoes with basil, garlic and oregano, drained
4 medium green onions, chopped (1/4 cup)

Steps:

In 10-inch skillet, cook bacon until crisp; drain on paper towels. Crumble; set aside. Reserve drippings. Spray 13x9-inch pan with cooking spray. In 2-quart saucepan, heat broth to boiling over high heat. Gradually stir in grits and salt. Reduce heat to low. Cover; simmer 5 to 7 minutes, stirring often, until grits are thickened. Stir in cheese and bacon. Spoon into pan. Cover; refrigerate 1 hour or until firm.
Heat oven to 450°F. Run spatula around edge of pan and under grits to loosen edges; turn upside down onto large cutting board. Using 1 3/4-inch round cutter, cut grits into 30 rounds. Place in single layer on large cookie sheet. Bake 20 minutes; turn cakes over. Bake 10 to 12 minutes longer or until crisp and browned.
Meanwhile, add shrimp and garlic to bacon drippings in skillet. Cook over medium heat 3 to 4 minutes, stirring frequently, until shrimp are pink. Stir in tomatoes. Reduce heat; simmer 1 minute. Remove from heat; cover to keep warm.
Top each grits cake with 1 heaping teaspoon shrimp mixture; sprinkle with onions.

Nutrition Facts : Calories 40, Carbohydrate 2 g, Fiber 0 g, Protein 4 g, SaturatedFat 1 g, ServingSize 1 Appetizer, Sodium 250 mg