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.