Shrimp Grits Canapes Recipes

Steps:

• Bring water to a boil. Add salt and pepper. Add grits and cook until water is absorbed, about 20 to 25 minutes. Remove from heat and stir in butter and cheese.
• Rinse shrimp and pat dry. Fry the bacon in a large skillet until browned; drain well. In grease, add shrimp. Cook until shrimp turn pink. Add lemon juice, chopped bacon, parsley, scallions and garlic. Saute for 3 minutes.
• Spoon grits into a serving bowl. Add shrimp mixture and mix well. Serve immediately.

Steps:

• 1. In a small sauce pan with a tight fitting lid over medium-high heat, bring 2 cups of water or chicken stock and grits to a boil, stirring often.
• 2. Turn the heat down to medium, add parsley and scallions, place lid on pan and continue to simmer the grits until they are tender, about 20 minutes, stirring occasionally. Remove from heat and set aside to cool.
• 3. Meanwhile, preheat the oven to broil and while the oven is preheating, place a baking sheet inside to heat with the oven. In a small bowl, coat the shrimp in Cajun seasoning. Carefully remove the baking sheet from the oven and, in a single layer, add the shrimp. Place the pan back in the oven and broil the shrimp for 3-5 minutes or until their color changes and they start to curl. Remove from the pan and set aside.
• 4. Now turn the oven down to 400° F. With non-stick cooking spray, coat the mini muffin tin(s). Fill each tin about half way full with the grits mixture. Bake in the oven for about 15-20 minutes or until the edges are slightly brown. Remove from the oven and cool. After cooled, remove from tins.
• 5. In a food processor, grind tasso ham until finely chopped. Next add the cream cheese and blend into the ham creating a mousse.
• 6. To assemble, place a dollop of tasso ham mousse on top of each grit cake and top with one roasted shrimp. Garnish with a chive, optional.
• 7. Note: Tasso ham is just a smoked ham piece slathered in cajun seasonings. If Tasso ham is unavailable in your area, you can purchase a small piece of smoked ham and grind it with Cajun seasoning to create the spicy mousse.

Steps:

• For cocktail sauce, in a small bowl, combine the ketchup, 2 teaspoons Creole seasoning, onion, green pepper, celery and pepper sauce. In another bowl, combine cream cheese and remaining Creole seasoning., Spread or pipe cream cheese mixture onto cucumber slices. Top each with a shrimp and cocktail sauce. Sprinkle with parsley.

Steps:

• For the grits, bring 3 1/2 cups water to a boil and stir in the grits. Reduce heat to low, cover and cook for 15 to 20 minutes, until the grits are tender and the liquid has been absorbed. Remove from heat, add the salt, cheese and butter and stir until melted. Keep warm.
• For the shrimp, melt the butter in a large skillet over medium heat and sauté the onion, pepper and garlic until softened, about 3 minutes. Add the tomatoes and juice and thyme; bring to a simmer. Cook for 2 or 3 minutes. Sprinkle with flour and stir well. Add the shrimp and stir constantly until they begin to turn pink, about 2 minutes. Add 1/2 cup stock and cook for 2 to 3 minutes more. Add the tomato paste and stir until blended. Add the cream, Worcestershire and Tabasco and more stock if needed to make a spoonable sauce that generously coats the shrimp. Heat thoroughly, being careful not to let it come to a boil. Taste for salt.
• Place a portion of grits in the center of each plate and spoon shrimp over or around it. Sprinkle with parsley.

Steps:

• In a large saucepan, bring the broth, milk, butter, salt and pepper to a boil. Slowly stir in grits. Reduce heat. Cover and cook for 12-14 minutes or until thickened, stirring occasionally. Stir in cheese until melted. Set aside and keep warm., In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon; drain, reserving 4 teaspoons drippings. Saute the shrimp, garlic and seasoning in drippings until shrimp turn pink. Serve with grits and sprinkle with onions.

Steps:

• For the grits:
• Place a 3-quart pot over medium-high heat. Add the milk and cream. Slowly whisk in the cornmeal. When the grits begin to bubble, turn the heat down to medium low and simmer, stirring frequently with a wooden spoon. Allow to cook for 10 to 15 minutes, until the mixture is smooth and thick. Remove from heat and stir in the butter, thin it out with a little extra cream. Season with salt and pepper.
• For the shrimp:
• Place a deep skillet over medium heat and coat with the olive oil. Add the onion and garlic; saute for 2 minutes to soften. Add the sausage and cook, stirring, until there is a fair amount of fat in the pan and the sausage is brown. Sprinkle in the flour and stir with a wooden spoon to create a roux. Slowly pour in the chicken stock and continue to stir to avoid lumps. Toss in the bay leaves. When the liquid comes to a simmer, add the shrimp. Poach the shrimp in the stock for 2 to 3 minutes, until they are firm and pink and the gravy is smooth and thick. Add the cayenne pepper, Tabasco and lemon juice. Season with salt and pepper; stir in the parsley and green onion. Spoon the grits into a serving bowl. Add the shrimp mixture and mix well. Serve immediately.

Steps:

• Preheat broiler. Trim crusts from bread slices, then cut into 20 assorted shapes, using 2-inch fluted round cookie cutter to cut circles and sharp knife to cut triangles. Tear enough of the bread trimmings into fine crumbs to measure 1/2 cup crumbs; set aside.
• Mix butter and thyme; brush evenly onto bread cutouts. Place in single layer on baking sheet.
• Broil 2 min. or until golden brown. Meanwhile, mix reserved bread crumbs with shrimp, cheese, mayo and salt. Spread evenly onto toast cutouts. Broil an additional 8 to 10 min. or until hot and bubbly.