If you’ve ever lived in Texas or traveled here, you know that the weather can turn at any moment. It can be a sunny 95 degrees one day while the next day it can drop below freezing and snow. All corners of the state can be having different weather patterns as well. This weekend the sun disappeared behind the clouds and we experienced heavy rain and 50-degree weather, but that didn’t stop us from having family over and playing outside.
This weekend we cooked outside and let the kids play in the rain puddles. I received outdoor furniture for Mother’s Day, so any moment I get to spend outside now is alright by me.
Now with entertaining comes trying out new recipes for guests and family members. I had some Athen’s Fillo Shells ready to be put to the appetizer test. All I had to do was just figure out the filling. After a quick trip to the store I had it narrowed down to Shrimp and Grits Bites. Grits, marinated shrimp, melted cheese and a hint of spiciness with freshly chopped jalapeno filled into a crunchy shell. A little Southern treat for anyone who tries this appetizer.
The best part is that it only takes 10 minutes from start to finish with very little clean up.
ENJOY ~ Meagan
Shrimp and Grits Bites
- 1 pound large shrimp, peeled and deveined
- 1 teaspoon lime juice
- 1/8 teaspoon chili powder
- pinch of salt
- 2 teaspoons olive oil
- 1/2 teaspoon minced garlic
- 1 cup cooked warm grits
- 1 tablespoon chopped jalapeno, deveined and seeded
- 1/4 cup plus 1 tablespoon shredded colby jack cheese
- 2 packages (15 count) Athens Mini Fillo Shells
In a large bowl combine the first six ingredients. Mix well and then place into a skillet over medium heat. Cook shrimp 2-3 minutes on each side and then remove from heat.
Add cooked grits to a bowl and stir in jalapeno and cheese. Season with salt.
Fill each Fillo shell with grits. Then top it off with one shrimp.
Disclosure: This is a sponsored post on behalf of Athens. All opinions are my own and I appreciate your support on the brands that I love.