Spicy Shrimp & Grits Bites

Miniature versions of the classic shrimp and grits, perfect as a gluten-free, flavor-packed appetizer.

45m4 servings

Contains dairyContains shellfish

320 cal|25g protein|20g carbs|15g fat|2g fiber

Ingredients

1 cup Stone-ground grits
3 cups Chicken broth
1/2 cup Sharp cheddar cheese
about 450 g Cooked shrimp, peeled and deveined
about 113 g Andouille sausage, diced
1/2 cup Green bell pepper, diced
1/4 cup Red onion, diced
2 cloves Garlic, minced
1 tbsp Cajun seasoning
2 tbsp Butter
2 tbsp Green onions, chopped

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1In a large heavy-bottomed pot, combine the 3 cups of chicken broth and 1 cup of stone-ground grits. Bring to a boil over medium-high heat (204.4°C / 200°C), then reduce heat to low (93.33°C / 95°C). Cook, stirring frequently to prevent sticking, for 20-25 minutes, or until the grits are thick and creamy. Stir in the 1/2 cup of sharp cheddar cheese until it is completely melted.
2While the grits are cooking, melt the 2 tablespoons of butter in a 25.4 cm skillet over medium heat (148.9°C / 150°C). Add the about 113 g of diced andouille sausage, the 1/2 cup of diced green bell pepper, and the 1/4 cup of diced red onion. Cook, stirring occasionally, for 5-7 minutes, or until the vegetables have softened and the sausage is lightly browned.
3Add the 2 cloves of minced garlic and the 1 tablespoon of Cajun seasoning to the skillet. Cook for 1 minute more, stirring constantly, until the garlic is fragrant.
4Add the about 450 g of cooked shrimp to the skillet. Stir to combine with the sausage and vegetable mixture and cook for 2-3 minutes, or until the shrimp are heated through and pink.
5Spoon about 2 tablespoons of the cooked grits into each of 12 mini muffin cups. Top each portion of grits with a spoonful of the shrimp and sausage mixture.
6Garnish the shrimp and grits bites with the 2 tablespoons of chopped green onions and serve immediately.

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This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.

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