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
Details
Preparation
Step 1
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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