Shrimp 'N' Grits Tarts

• 3 1/2 cups chicken broth, divided
• 1 cup milk
• 1/4 cup butter or margarine, divided
• 1/2 teaspoon white pepper
• 1 cup uncooked coarse-ground or regular grits
• 2/3 cup shredded Parmesan cheese
• 2/3 cup diced smoked ham
• 3 tablespoons all-purpose flour
• 3 tablespoons chopped fresh parsley
• 3/4 teaspoon white wine Worcestershire sauce
• 36 medium peeled and cooked shrimp
• Garnish: chopped parsley

1. Bring 2 cups chicken broth, milk, 2 tablespoons butter, and white pepper to a boil in a large saucepan over medium-high heat. Gradually whisk in grits; return to a boil. Reduce heat, and simmer, stirring occasionally, 5 to 10 minutes or until thickened. Add Parmesan cheese, and whisk until melted and blended.
2. Spoon 1 rounded tablespoonful of grits-and-cheese mixture into each lightly greased cup of 3 (12-cup) miniature muffin pans.
3. Bake at 350u0b0 for 20 to 25 minutes or until lightly browned. Make an indentation in centers of warm grits tarts, using the back of a spoon. Let cool completely in pans. Remove tarts from muffin pans, and place on a 15- x 10-inch jellyroll pan.
4. Melt remaining 2 tablespoons butter in a medium saucepan over medium-high heat; add ham, and saute 1 to 2 minutes. Sprinkle 3 tablespoons flour evenly over ham, and cook, stirring often, 1 to 2 minutes or until lightly brown. Gradually add remaining 1 1/2 cups chicken broth, stirring until smooth.
5. Reduce heat, and cook, stirring often, 5 to 10 minutes or until thickened. Stir in 3 tablespoons chopped parsley and white wine Worcestershire sauce, and spoon evenly into tarts. Top each with 1 shrimp.
6. Bake at 350u0b0 5 to 10 minutes or just until warm. Garnish, if desired.
7. Note: For testing purposes only, we used Cumberland Gap Diced Ham.

chicken broth, milk, butter, white pepper, coarseground, parmesan cheese, ham, allpurpose, parsley, white wine worcestershire sauce, shrimp, parsley

Taken from www.myrecipes.com/recipe/shrimp-n-grits-tarts (may not work)