Parmesan Grits Toasts with Barbeque Shrimp

The first time I tasted shrimp and grits was in college. While out to dinner with a friend, she ordered the dish and I decided I should try this southern staple myself. The pink shrimp were heaped on top of a bed of creamy grits, which was oozing with pockets of melted cheddar cheese. The shrimp were quickly tossed in smoky barbeque sauce (which I would come to realize later is not traditional), which was slowly sopped up by the grits, infusing every bite with extra flavor. I was floored. Not every subsequent shrimp and grits experience would prove to be as memorable. Still, when I think of shrimp and grits, I use my very first experience as an index for all other versions.

I knew I wanted to serve an hors d'oeuvre version of shrimp and grits for the 24x24 party. In fact, I have a desire to turn nearly every dish into mini version. Cocktails and hors d'oeuvres for dinner every night? Yes please. If I could eat tapas-style every night, I definitely would. I get bored easily with eating a large portion of the same kind of food. Instead, I like to have a variety of tastes to choose from. I found a recipe for parmesan grits cakes, which are cooked grits that are smoothed into a pan, allowed to cool, and then baked in the oven. From there, I improvised with the shrimp, adding barbeque sauce, bacon, and sharp cheddar cheese. Two-bite shrimp and grits, packed with all of the flavor of a big bowl? Check!

Parmesan Grits Toasts with Barbeque Shrimp (adapted from Paula Deen)

3 (14-ounce) cans chicken broth
1 1/3 cups quick-cooking grits
1/2 cup grated parmesan
1/2 teaspoon salt
2 tablespoons butter, melted
1 teaspoon chopped parsley leaves
1/2 pound cooked, peeled, and deveined shrimp
1/2 cup grated cheddar
3-4 slices of bacon, cooked and chopped into pieces
3/4 cup barbeque sauce 

Preheat oven to 400 degrees F. Bring broth to a boil in a large saucepan. Stir in grits, and return to a boil. Cover, reduce heat, and simmer 5 minutes, or until grits are thickened, stirring occasionally. Stir in cheese and salt. Remove from heat. Spoon grits into a greased 9 by 13-inch baking pan. Cover, and chill at least 2 hours, or until firm. Un-mold grits onto a large cutting board. Cut out 48 (1 1/2-inch) circles using a round or fluted cookie cutter. Brush a large jellyroll pan with melted butter. Place grit rounds on pan. Bake for 15 minutes. Turn grits, and bake 45 minutes more. Set aside. 

Place the shrimp, barbeque sauce, cheddar, and bacon into a bowl. Stir together and pile two shrimp onto each grits round. Broil the toasts until the cheese has melted and the toasts are warmed through, about 3-4 minutes. Sprinkle with roughly chopped parsley.