Do you have plans for New Year’s Eve yet? Are you getting all dressed up and hitting the town or do you plan to have a low key evening at home? This year we are ringing in the new year at home, but that’s not going to stop me for embracing our southern roots and making some easy New Year’s Eve party appetizers to help us celebrate. Topping the list will be a tried and true southern favorite with a twist, Mini Shrimp and Grits Tasting Spoons.
If you are from the south nothing says comfort food like a steaming bowl of grits, but it doesn’t really scream party. When it comes to entertaining I love serving some of our favorite dishes in mini form. These tasting spoons are the perfect size to get your comfort food fix and way more fun to serve at a party, wouldn’t you agree?
You really can’t get much more southern than shrimp and grits, but we’re kicking things up a notch and adding an extra spicy kick with Ghost Pepper sauce. Ghost Peppers are one of the hottest new trends on the culinary scene, but don’t be fooled these aren’t for the faint of heart. Did you know that the Guinness World Records has certified the Ghost Pepper as the hottest peppers on earth, however, like all peppers, there are many different varieties, all having different levels of heat. This sauce is fantastic for spicing things up, but don’t be fooled a little goes a loooong way!
With our spicy shrimp and grits tasting spoons 2016 is guaranteed to start off hot!
- 1/2 cup uncooked quick-cooking grits
- 1 1/2 cups chicken broth
- 1/2 cup milk
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1/4 teaspoon dried oregano
- Pinch of red pepper flakes
- Juice of 1 lemon
- 1 to 2 drops of Ghost Pepper Sauce
- 1/4 teaspoon Kosher salt
- 1 pound medium shrimp, peeled and deveined
- Combine grits and chicken broth in a medium saucepan. Bring to a boil over medium-high heat; reduce heat and simmer 5 minutes. Stir in milk and butter. Continue cooking an additional 1 to 2 minutes or until thickened. Add salt and pepper to taste.
- Combine butter and next 6 ingredients in a large non-stick skillet; bring to a boil. Add shrimp, and cook over medium heat for 3 minutes, (or until almost pink) stirring occasionally
- Fill tasting spoons with grits. Top with shrimp and garnish with chives.
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