Charleston Inspired Foods for Paint and Sip Class (Part 1)Charleston Inspired Foods for Paint and Sip Class (Part 1)
Charleston, SC is quickly becoming one of America’s top food destination cities! From small sandwich shops, to upscale sit-down restaurants, the city of Charleston is flooded with tons of unique restaurants serving up delectable Southern favorites every day of the week. Some of the most popular entrees we find on menus around the city are Shrimp and Grits, Fried Green Tomatoes, and classic Southern Barbeque. This week, we will be featuring appetizer variations of these traditional Southern favorites that you can whip up in no time to bring with you to a Pinot’s Palette class to share with your friends.
Anyone can make a quick stop at the grocery store right before the class to pick up crackers and cheese, but wouldn’t it be so much more impressive and fun to prepare a classic Southern treat? Today, we present to you a fun twist on traditional Shrimp and Grits.
● 4 slices thick-sliced bacon
● 3 ½ cups Progresso™ chicken broth (from 32-oz carton)
● 1 ¼ cups uncooked quick-cooking grits
● ¼ teaspoon salt
● 1 cup grated Parmesan cheese
● ¾ 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)
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.
Try this recipe out and let us know what you think! Stay tuned, we’ll be featuring another Southern favorite tomorrow, or post your own at our Facebook page!