shrimp and grits casserole |
Name: |
Jennifer Miller |
Base: |
Falls Church |
Recipe: |
4
cups chicken broth
1⁄2
teaspoon salt
1
cup regular grits
1
cup shredded sharp cheddar cheese, divided (4 ounces)
1
cup shredded monterey jack pepper cheese (4 ounces)
2
tablespoons butter or 2 tablespoons margarine
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 and green chilies, drained
1⁄4
teaspoon salt
1⁄4
teaspoon pepper
DIRECTIONS
Bring 4 cups chicken broth and 1/2 teaspoon salt to a boil in a large saucepan; stir in grits.
Cover, reduce heat, and simmer 20 minutes.
Stir together grits, 3/4 cup Cheddar cheese, and Monterey Jack cheese.
Melt butter in a large skillet over medium heat; add green onions, bell pepper, and garlic, and sauté 5 minutes or 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 1/4 cup shredded Cheddar cheese.
Bake at 350° for 30 to 45 minutes. |
|
|
|