Ingredients: |
Ingredients: 3˝ c. skim milk (I use whole milk)
2 tsp. sea salt
1 tsp. cayenne pepper
1 tsp. ground black pepper
1 c. stone-ground white grits
1˝ c. sharp Cheddar cheese, shredded
2 tbsp. hot pepper sauce (I omit)
˝ c. olive oil
1 large onion, chopped
2 tbsp. garlic, chopped
2 lb. shrimp, peeled and deveined
1 tsp. garlic powder
2 (10oz.) cans diced tomatoes w/ green chile peppers (Ro*telŽ), drained
1 c. sharp sharp Cheddar cheese, shredded
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Directions: |
Directions:Pour milk into large saucepan with salt, cayenne pepper, and black pepper, bring to a boil over medium heat, stirring constantly to prevent scorching.
Sprinkle in grits, cover, and simmer for 20-25 minutes (usually less time), stirring occasionally until thickened.
Uncover grits, add 1˝ cups of Cheddar cheese, and hot pepper sauce, beating mixture with a spoon until the cheese melts, and mixture is smooth. Cover cheese grits and set aside.
Heat olive oil in large saucepan over medium heat, cook and stir onion & garlic for about 5 minutes, until onion is translucent.
Add shrimp & toss them in the hot oil for about 3 minutes, until shrimp just turn pink.
Stir in garlic powder and tomatoes; set shrimp mixture aside.
Preheat oven to 350°F, spray 9x13 baking dish with cooking spray.
Place about 1 cup of shrimp mixture in the bottom of dish, followed by 1 cup of cheese grits in a layer. Continue layering shrimp & grits, top the final layer with 1 cup Cheddar cheese.
Bake for 30 minutes, until cheese is bubbling, and beginning to brown.
Let casserole sit for about 10 minutes before serving.
I do not bother with layering, just stir it all together, and bake! |
This recipe for Ginger's Shrimp and Grits is from