Brunch

Shrimp and Grits Tart is for Breakfast.

Shrimp and Grits Tart takes 30 minutes to prepare.

Shrimp and Grits Tart takes 26 minutes to cook.

Shrimp and Grits Tart makes 8 servings.

The ingredients for Shrimp and Grits Tart are:

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

Here is how you make Shrimp and Grits Tart:

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

The nutritional information for Shrimp and Grits Tart is:

• 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