"There is one thing more exasperating than a wife who can cook and won't, and that's a wife who can't cook and will."--Robert Frost

Shrimp and Grits Casserole Recipe

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This recipe for Shrimp and Grits Casserole, by , is from The Jarvis Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Margaret Hathaway
Added: Wednesday, April 1, 2009

Category:
Category:

Ingredients:  
Ingredients:  
4 c.chicken broth
1 c. regular instant grits
1 c. shredded Monterey Jack/Cheddar cheese blend
2 c. shredded cheddar cheese
6 green onions chopped
1 green pepper chopped
1 10 oz. can diced tomato and green chills (regular or mild Rotel---Original is VERY hot.)
1 lb. cooked shrimp with no tails
2 T. butte
1/2 tsp. salt
1/4 tsp. pepper
1 clove minced garlic (optional)

Directions:
Directions:
Bring 4 cups of chicken broth and 1/2 tsp. of salt to a boil in a large pot. Stir in 1 cup of grits, cover and reduce heat to simmer for 20 minutes. While grits are cooking, saute' veggies---green onions, pepper, and tomatoes. Mix all ingredients together and put in large Pyrex dish. Include all Monteray Jack mixture and only 1/4 of Cheddar cheese. Use remaining Cheddar to sprinkle on top. Bake at 350
for 30 minutes



Number Of Servings:
Number Of Servings:
10
Preparation Time:
Preparation Time:
30 minutes plus cooking
Personal Notes:
Personal Notes:
This recipe is great to make ahead and is a big crowd pleaser. Remember to use original or mild Rotel or equivalent

 

 

 

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