Posted by on Jun 18, 2017 | 1 comment

Leighs_Shrimp_and_Grits_Casserole

 

One of my favorite things is tasting a dish that is so delicious, I must ask for the recipe; and, then every time I make it, I think of the person who now mingles her kitchen with mine. When I had my friend Leigh’s Shrimp and Grits Casserole, I knew it was one of those. It’s easy, a little bit fancy, and diverse enough to serve for brunch or dinner. It’s a turn on traditional shrimp and grits, and if you don’t care for either, well, a) try this and you might change your mind, or b) if you’re a hard-core hater, I feel for ya. (Unless you’re like my friend Holley, who has a worse-than-Will-Smith-in-Hitch reaction to shellfish. She can’t even look at ’em.)

Leigh’s Scrumptious, Easy
Southern Shrimp and Grits Casserole

Pre-heat oven to 350°F
Lightly grease a 9×12″ baking dish

  • 4 cups of chicken broth
  • ½ teaspoon salt
  • 1 cup regular grits (not quick cooking)
  • 1 cup shredded sharp cheddar cheese
  • 1 cup shredded Monterey jack pepper cheese
  • 2 tablespoons butter or margarine
  • 6 green onions, chopped
  • 1 bell pepper, seeded and chopped
  • 1 clove garlic, minced
  • 1½ pound fresh (or frozen) shrimp, peeled and cooked
  • 1 (10 oz) can diced tomatoes and green chilies, drained (Rotel)
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  1. Bring 4 cups chicken broth and ½ teaspoon salt to boil in a saucepan; stir in grits.
  2. Cover, reduce heat, and simmer for 20 minutes.
  3. Stir together grits, ¾ cup cheddar cheese, and Monterey jack cheese.
  4. Melt butter in large skillet over medium heat; add green onions, bell pepper, and garlic; sauté until tender.
  5. Stir together green onion mixture, grits mixture, shrimp, and next 3 ingredients.
  6. Pour into a lightly-greased 2-quart baking dish.
  7. Sprinkle top with remaining ¼ cup cheddar cheese.
  8. Bake at 350°F for 30-45 minutes.

Personal notes:

  • Leigh actually got the recipe from her friend Lisa; clearly good recipes keep goin’ and goin’, Energizer Bunnies of the culinary world.
  • Using half each of a red and green bell pepper make this dish especially festive at Christmas.
  • Depending on how much heat you like in a dish, you might want to use more cheddar and less jack cheese; or, if you want to add more heat, use Rotel’s spicier version of tomatoes. You can mix up the dish with your favorite cheeses, too.
  • This divides well into two smaller casseroles; keep one and give the other to someone who could use a meal!

 

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