"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Shrimp and Grits Casserole Recipe

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This recipe for Shrimp and Grits Casserole, by , is from A Taste of the Spirit - Book II, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Mary Wakefield
Added: Monday, October 19, 2009


1/3 c. green onions, chopped
1 c. green pepper, chopped
1 tsp. minced garlic
8 oz. fresh sliced mushrooms
4 c. chicken broth
1 1/4 c. grits
1 c. sharp cheddar cheese, grated
1 c. pepper jack cheese, grated
2 lbs. shrimp, steamed with Cajun spices and peeled
1 can Rotel original tomatoes*
1/4 c. butter
salt and pepper to taste

Saute onions, pepper, garlic and mushrooms in butter. Cook grits with chicken broth and 1/2 tsp. salt. When cooked, stir in cheese, shrimp, sautéed vegetables, and Rotel*. Season with salt and pepper. Bake in a greased 9 X 13 pan at 350º for 30 to 40 minutes. Allow the casserole to sit for a few minutes to thicken.

*Drain some of the liquid from the Rotel if you prefer it to be thicker.




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