Categories: Appetizers- Snacks

Ingredients

• 1 1/3 cups chicken broth
• 1/8 tsp. salt
• 1/3 cup quick-cooking grits, uncooked
• 1 Tbsp. butter
• 1/8 pepper
• 3/4 cup milk
• 3 cups all-purpose baking mix
• 1 1/2 lb. large cooked shrimp, peeled ad deveined
• 1 ( 3oz.) pkg. cream cheese
• 1 green onion, chopped
• 1/2 tsp. hot sauce
• 1/2 tsp Old Bay seasoning
• 2 tsp. lemon juice
• Garnishes: sliced green onion, barbecue sauce

Directions

1. Bring chicken broth and salt to a boil in a saucepan over medium-high heat; add grits and cook, stirring often, 5 minutes or until thickened. Add butter and pepper, stirring until butter melts. Remove from heat, and let cool 15 to 20 minutes.
2. Whisk milk into cooled grits; stir in baking mix until a soft dough forms. Turn dough out onto a soft dough forms. Turn dough out onto a lightly floured surface. Pat dough to a 1/2-inch thickness, and cut with a 2-inch round cutter. Place biscuits on lightly greased baking sheets.
3. Bake at 425 degrees for 10 minutes or until biscuits are lightly browned.
4. Cut 24 shrimp in half lengthwise, and west aside.
5. Process cream cheese, next 4 ingredients, and remaining shrimp in a food processor until mixture is smooth, stopping to scrape down sides.
6. Split biscuits in half, and spread cut sides

7. with the shrimp puree, and top with remaining shrimp. Garnish, if desired.

8. Drizzle Shrimp-and- Grits Biscuits with barbecue sauce for added flavor.

9. makes 48 appetizer servings

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