Lowcountry Shrimp and Grits Casserole

 (Adapted from Southern Living recipe)

Servings: About 8 for main dish

 
I am a tried and true shrimp and grits kinda girl!  I'm also a GRIT (Girl Raised In the South)!  There's not much that I like more.  I've made several variations of a traditional menu where you cook the grits and shrimp separately and then top the grits with the shrimp.  This recipe combines the ingredients and makes a nice presentation with a yummy taste.  It would be good for breakfast, brunch, or dinner or as an appetizer course.  I served it for dinner last night with fresh sliced tomatoes and corn on the cob.  You can adjust the spiciness to your taste by using mild, medium, or hot Rotel diced tomatoes with green chilies.  

INGREDIENTS:

4 cups low sodium chicken broth

½ teaspoon salt

1 cup regular grits (not instant)

1 cup shredded sharp cheddar cheese, divided

1 cup shredded Monterey jack pepper (or Pepper Jack) cheese

2 Tablespoons butter

6 green onions, chopped

1 green bell pepper, chopped

1 garlic clove, minced

1 lb fresh small shrimp, peeled and cooked

1 (10 ounce) can diced tomatoes with green chilies, drained

¼ teaspoon salt

¼ teaspoon ground black pepper

DIRECTIONS:

·       Bring 4 cups chicken broth and ½ teaspoon salt to a boil in large saucepan; whisk in grits.

·       Cover, reduce heat, and simmer 15 to 20 minutes, stirring occasionally.

·       Stir together grits, ¾ cup cheddar cheese and Monterey jack cheese.

·       Melt butter in a large skillet over medium heat; add green onions, bell pepper, and garlic, and saute about 5 minutes or until tender.

·       Add the green onion mixture into the grits mixture and stir in shrimp, diced tomatoes/green chilies, salt and pepper.

·       Pour into lightly greased 2-quart baking dish.

·       Sprinkle top with remaining ¼ cup shredded cheddar cheese.

·       Bake at 350 degrees F for 30 to 45 minutes.

Note:  You can serve this as an appetizer in small martini glasses… Oh yum!