Shrimp and Grits Biscuits
Ingredients:
\1 ½ cups chicken broth
1/8 tsp. salt
1/3 cup uncooked quick-cooking grits
1 Tbsp. butter
¼ tsp. pepper
¾ cup milk
3 cups all-purpose baking mix
1 ½ lb. large cooked shrimp, peeled and deveined
1 3 oz. package cream cheese
1 green onion, chopped
½ tsp. hot sauce
½ tsp. Ole Bay seasoning
2 tsp. lemon juice
Garnishes: sliced green onions, Barbecue sauce
Directions:
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Preheat oven to 425 degrees. Bring chicken broth and salt to a boil in a saucepan over medium-high heat; add grits and cook, stirring often, 5 minutes or until thickened. Add butter and pepper, stirring until butter melts. Remove from heat and let cool 15 to 20 minutes.
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Whisk milk into cooled grits; stir in baking mix until a soft dough forms. Turn dough out onto a lightly floured surface. Pat dough to a ½-inch thickness and cut with a 2 inch round cutter. Place biscuits on lightly greased baking sheets.
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Bake for 10 minutes or until biscuits are lightly browned.
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Cut 24 shrimp in half lengthwise and set aside.
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Process cream cheese, onion, hot sauce, Ole Bay, lemon juice and remaining shrimp in a food processor until mixture is smooth, stopping to scrape down sides.
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Split biscuits in half, and spread cut sides evenly with the shrimp puree, and top with remaining shrimp. Garnish, if desired.
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Makes 48. Makes a great appetizer.