Shrimp and Grits, a different version and a new family favorite.
Originally I found this recipe on food.com and credit was given to Southern Living Magazine. I made this last winter when I was trying a variety of Shrimp and Grits recipes. I save interesting recipes to my Pinterest Board “Looks Good Enough to Try”. As I have shared in the past, my goal is to try as many of these intriguing recipes as possible.
This one was a hit when I first served it, but I have found over these past months that I am trying so many new recipes that I fail to repeat some of our favorites.
Recently I pulled this one up once again and made some revisions that I had noted. I am so sorry that I did not repeat this sooner. It truly is delicious and worthy of being added to our meal rotation. I posted the original recipe last winter. This recipe includes all of the revisions that I have made.
I hope you give this a try. If you like shrimp and grits, you will definitely enjoy this rendition.
- 1 1/2 Pound cooked and cleaned shrimp I cook the shrimp using my Chesapeake Bay Recipe
- 1 Cup Grits Trader Joe's Stone Ground Grits
- 4 Cups chicken broth
- 1/2 tsp Salt
- 1 1/4 Cup Shredded Sharp Cheddar Cheese
- 1/2 Cup Shredded Hot Pepper Cheese Jalepeno Pepper Cheese
- 1/2 Cup Shredded Monterey Jack Cheese
- 2 Tbsp butter
- 2 Cloves garlic Minced
- 8 Green Onions Chopped including the green
- 1 Large Green Pepper Chopped
- 1 10 ounce can Rotel Tomatoes and Chilies Original flavor
- Salt and pepper to taste
- Bring the Chicken Broth and Salt to a boil. Add the grits and simmer covered for 25 minutes. Stir together the cooked grits and all of the shredded cheese after reserving 1/4 cup of cheddar cheese for the top.
- Saute the garlic, green pepper, and green onions in melted butter in a skillet over medium heat until tender.
- Stir together the Grits, Rotel Tomatoes and Chilies, Shrimp, Salt and Pepper with the ingredients in the skillet.
- Transfer the skillet ingredients to a greased 9 x 13 casserole and top with 1/4 cup grated cheddar cheese.
- Bake in a pre heated 350 degree oven for 35 to 45 minutes.
You can use medium shrimp or large shrimp and cut them in half. I find them more flavorful than smaller shrimp and much easier to shell. I prepare them using my Chesapeake Bay Shrimp recipe.
http://threeforksintheroad.com/recipe/chesapeake-bay-shrimp/
This dish is great as a main dish with a salad, but would be terrific served for brunch or as a side dish.
When my daughter and son in law were here last winter I had leftovers. I heated them up and served as an appetizer as well. My son in law could not get enough.
The first batch is very creamy. It reheats extremely well. I reheat in a low oven ( a microwave reheat would overcook the shrimp and make them chewy). When reheated the dish is a little drier, but just as delicious.
A definite family favorite. The only thing I wish is that I had discovered and repeated it sooner!
Looks wonderful! Definitely going to try this – maybe I’ll finally make it to the Austin Trader Joes!
I am definitely doing this one! At what point do you add the cooked shrimp to the casserole?
Yeah, and the rest of the cheese other than the 1/4 cup to top? We ended up stirring everything together when we added the grits to the sauteed vegetables. We’ll find out in about half an hour!
The recipe has been updated. So sorry for the confusion. I hope you enjoyed it!