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
- Bring 4 cups chicken broth and ½ teaspoon salt to boil in a saucepan; stir in grits.
- Cover, reduce heat, and simmer for 20 minutes.
- Stir together grits, ¾ cup cheddar cheese, and Monterey jack cheese.
- Melt butter in large skillet over medium heat; add green onions, bell pepper, and garlic; sauté until tender.
- Stir together green onion mixture, grits mixture, shrimp, and next 3 ingredients.
- Pour into a lightly-greased 2-quart baking dish.
- Sprinkle top with remaining ¼ cup cheddar cheese.
- Bake at 350°F for 30-45 minutes.
- 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!
I read your post on In Courage, about taking the last minute casserole to your friend that was moving. I had to see this recipe and definitely plan to try it. Haven’t made many things with grits, except grits, and I look forward to enjoying it.
Thanks for sharing,
Kathy in Texas