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)
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Steps
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.
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Nutrition Facts
Serving Size:1 Appetizer
Calories
40
Total Fat
1 1/2g
0%
Saturated Fat
1g
0%
Sodium
250mg
0%
Total Carbohydrate
2g
0%
Dietary Fiber
0g
0%
Protein
4g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
1/2 Very Lean Meat;
Carbohydrate Choice
0
*Percent Daily Values are based on a 2,000 calorie diet.
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