Shrimp & Grits Casserole

Taste of the South recipe.
Shrimp & Grits Casserole
Shrimp & Grits Casserole

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 4

    c chicken broth

  • 1 1/2

    t kosher salt, divided

  • 1

    c yellow grits

  • 2

    c shrdded fontina cheese

  • 1/2

    c half & half

  • 2

    Lg eggs, lightly beaten

  • 10 oz can tomatoes with mild green chilies, drained

  • 2

    T EVOO, divided

  • 2

    T unsalted butter

  • 1 1/4

    c chopped green onion

  • 1

    c chopped yellow,onion

  • 1

    c chopped green bell pepper

  • 1

    c chopped red bell pepper

  • 1

    t minced fresh garlic

  • 1

    t ground black pepper, divided

  • 1

    lb med fresh shrimp, peeled, tails left on

  • Garnish: chopped green onion, quartered grape tomatoes

Directions

Preheat oven to 350. In Lg pan combine broth & 1/2 t salt. Bring mixture to boil over med high heat; stir in grits. Cover; reduce heat to med & cook stirring occasionally until liquid is absorbed & grits are tender, about 20 min. Stir in cheese and half & half; remove from heat. Gradually whisk in eggs until smooth. Stir in tomato until combined. In 10 in cast iron skillet heat 1 T oil & butter over med high heat. Add onions, bell peppers, garlic, 1/2 t salt & 1/2 t pepper. Cook stirring frequently until tender, about 5 min. Add grits mixture to onion mixture, stirring to combine. Bake until set 30-35 min. Let cool slightly. In nonstick skillet, heat remaining 1 T oil over med high heat. Sprinkle shrimp with remaining 1/2 t salt & remaining 1/2 t pepper. Add shrimp to skillet; cook until pink & cooked through, 3-4 min. Spoon shrimp over grits. Garnish with green onion & tomato, if desired. Serve immediately.

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