Shrimp and Grits Bites

Shrimp and Grits Bites

Enjoy these shrimp and grits bites made using Progresso® chicken broth - perfect for appetizers.

Prep Time



Total Time






slices thick-sliced bacon
3 1/2
cups Progresso® chicken broth (from 32-oz carton)
1 1/4
cups uncooked quick-cooking grits
teaspoon salt
cup grated Parmesan cheese
lb uncooked medium shrimp, peeled, deveined and chopped
tablespoon finely chopped garlic
can (14.5 oz) diced tomatoes with basil, garlic and oregano, drained
medium green onions, chopped (1/4 cup)
  1. 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.
  2. 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.
  3. 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.
  4. Top each grits cake with 1 heaping teaspoon shrimp mixture; sprinkle with onions.
Makes 30 servings (1 appetizer)

Nutrition Information:

1 Serving (1 Appetizer)
  • Calories 40
    • Total Fat 1 1/2g
      • (Saturated Fat 1g,),
    • Sodium 250mg;
    • Total Carbohydrate 2g
      • (Dietary Fiber 0g,
    • Protein 4g;
    Percent Daily Value*:
      • 1/2 Very Lean Meat;
      Carbohydrate Choices:
      • 0;
      *Percent Daily Values are based on a 2,000 calorie diet.