Shrimp and Grits Tart
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
filtered water, 3 cupsfresh dill, 10-15 sprigs de-stemmedmarinated artichoke hearts, 2-3 pieces, choppedparmesan cheese, shredded, 4-6 tablespoonsorganic yellow corn "quick" grits, 1 cupasparagus, fresh 20 spears, chopped into 2-inch piecesspicy tomato-infused olive oil, 2 tbspbutter, unsalted, 2 tbsp.herb salt, to taste
Generously fills one ten-inch skillet or spread over two smaller skillets. Use an oven-safe skillet. No more than 6 minutes to cook the grits. Do not overcook initially because you will be baking them, too. When the grits are starting to form, add some chopped artichoke, olive oil, herb salt and parmesan cheese.
While you are cleaning the shrimp and asparagus, preheat the oven to 400 degrees. Put the skillets in the cold oven. Take the hot skillets out and add 1 tbsp. butter. Let it melt and swirl it around. Then pour in the cooked grits. Layer on the shrimp, dill, asparagus and cheese.
Bake for 20 minutes (until the shrimp are opaque) at 400 degrees to cook the tart.
Note: This recipe is adapted from one similar which appeared in the magazine Taste of The South, March/April 2013, Volume 10, Issue 2.
Serving Size: Makes 8-10 servings
While you are cleaning the shrimp and asparagus, preheat the oven to 400 degrees. Put the skillets in the cold oven. Take the hot skillets out and add 1 tbsp. butter. Let it melt and swirl it around. Then pour in the cooked grits. Layer on the shrimp, dill, asparagus and cheese.
Bake for 20 minutes (until the shrimp are opaque) at 400 degrees to cook the tart.
Note: This recipe is adapted from one similar which appeared in the magazine Taste of The South, March/April 2013, Volume 10, Issue 2.
Serving Size: Makes 8-10 servings
Nutritional Info Amount Per Serving
- Calories: 202.1
- Total Fat: 8.3 g
- Cholesterol: 112.9 mg
- Sodium: 215.3 mg
- Total Carbs: 17.4 g
- Dietary Fiber: 2.3 g
- Protein: 14.9 g
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