Shrimp and Grits Tart

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4 of 5 (3)

Nutritional Info

Servings Per Recipe: 8
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

View full nutritional breakdown of Shrimp and Grits Tart calories by ingredient

Introduction

A richly flavored comforting dish made of yellow corn grits topped with shrimp, cheese, asparagus and dill. This dish is appropriate for any meal: breakfast, brunch, lunch, dinner. It is a stand-out at brunch served over arugula dressed in the spicy tomato olive oil. A richly flavored comforting dish made of yellow corn grits topped with shrimp, cheese, asparagus and dill. This dish is appropriate for any meal: breakfast, brunch, lunch, dinner. It is a stand-out at brunch served over arugula dressed in the spicy tomato olive oil.

Minutes to Prepare: 30

Minutes to Cook: 26

Number of Servings: 8

Ingredients

filtered water, 3 cups

fresh dill, 10-15 sprigs de-stemmed

marinated artichoke hearts, 2-3 pieces, chopped

parmesan cheese, shredded, 4-6 tablespoons

organic yellow corn "quick" grits, 1 cup

asparagus, fresh 20 spears, chopped into 2-inch pieces

spicy tomato-infused olive oil, 2 tbsp

butter, unsalted, 2 tbsp.

herb salt, to taste

Tips

Save all the shrimp shells to make a shrimp stock. Use the strained shrimp stock instead of plain water to cook the grits. 100% worth the extra time; adds much flavor!

No more than 6 minutes to cook the grits. Do not overcook initially because you will be baking them, too.

Do not overcook the shrimp! They will become tough. When shrimp are opaque (around 20 minutes but YMMV) remove the skillet(s) from the oven.

For breakfast, brunch or dinner. Serve over arugula dressed in the spicy tomato olive oil.

Directions

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