Best Savory Shrimp And Grits Cupcakes Recipes

Shrimp and Grits Cakes image

Provided by Robin Schempp

Yield Makes 8 servings

Number Of Ingredients 15

2 cups regular grits
6 cups plus 2/3 cup low-sodium chicken or vegetable stock (amount may vary, depending on grits package directions), divided
Parchment paper
Vegetable oil cooking spray
1/2 cup grated Parmesan
1 tablespoons unsalted butter
1 pound large local shrimp, shelled and deveined
Juice of 1 lemon
Hot pepper sauce, such as Tabasco
3 slices thick-cut bacon, cut in 1/2-inch dice
1/3 cup diced red bell pepper
3/4 cup chopped scallions
2 tablespoons unbleached all-purpose flour
1/4 cup dry white wine or additional stock
1/3 cup chopped fresh parsley

Steps:

Cook grits as directed on package, using about 6 cups stock instead of water. Line a baking sheet with parchment paper; coat paper with cooking spray. Stir Parmesan and butter into grits; season with salt and black pepper. Pour grits onto sheet; smooth into an even layer. Cover and refrigerate until very firm, at least 2 1/2 hours or overnight. Use a 2-inch biscuit or round cookie cutter to cut out 16 cakes; cover cakes and refrigerate. A half hour before serving, heat oven to 300°. In a bowl, toss shrimp with juice and a few shakes of hot pepper sauce. In a large skillet, sauté bacon and bell pepper over medium heat until bacon is light brown but not crisp, about 5 minutes. Remove all but 2 teaspoons bacon fat from pan. Reduce heat to medium-low; add scallions and toss to coat. Sprinkle in flour; sauté, stirring frequently with a wooden spatula, until light brown, 2 to 5 minutes. Add remaining 2/3 cup stock and wine; cook, stirring, until sauce thickens. Season with salt, black pepper and more hot pepper sauce. Add shrimp and any liquid; sauté until just opaque, 2 to 5 minutes, being careful not to overcook. Just prior to serving, transfer grits cakes to a baking sheet; bake until warm through, about 6 minutes. Spoon a bit of sauce and 1 shrimp over each cake; garnish with parsley. Do AHEAD: The grits-cake base of these nibbles needs to firm up in the fridge for at least 2 1/2 hours-and more time is fine. Prep it the night before your party.

Savory Shrimp and Grits Cupcakes image

Provided by Kitchen Dreaming

Time 20m

Number Of Ingredients 16

FOR THE CUPCAKES
2 c flour, all-purpose
1 Tbsp baking powder
1/2 tsp baking soda
1 tsp salt
2 large eggs
1/2 stick butter, unsalted, melted
1 c stone ground grits, prepared per pkg
1 c cheddar cheese, shredded
1/2 c scallions, chopped
1/4 c milk
FOR THE TOPPING
6 oz tasso ham
12 large shrimp, peeled, deveined and roasted with creole seasoning
1 Tbsp creole seasoning (to season the shrimp)
8 oz cream cheese, room temperature

Steps:

1. Preheat oven to 400 degrees F.
2. Mix together flour, baking powder, baking soda, and salt.
3. Add grits, eggs, melted butter, cheese, scallions and milk until just combined. **The dough will be VERY sticky. This is normal.
4. Drop by spoonfuls into lightly greased (regular sized) muffin tins. I think these would be great as mini muffins as well but have not timed the baking for this change. Bake for about 15 minutes** or until golden brown. A toothpick inserted in the center will come out clean. **Oven times may vary
5. Grind tasso ham in a food processor until finely chopped.
6. Cream together the cream cheese and the ham mixture.
7. Put a dollop of tasso ham mousse on top of each cupcake and top with one grilled or roasted shrimp.
8. NOTES: We found that leftover grits or grits which had come to room temperature worked the best in the dough formation. We also like these muffins best served fresh from the oven.