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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Shrimp grits dressing Recipe

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This recipe for Shrimp grits dressing is from Cookin' With Barbara!, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 lb peeled shrimp (I use two cartons of peeled shrimp from Capt. Avery's)
3 cups chicken broth
1/2 tsp salt
1/4 tsp pepper
1 cup uncooked old fashioned regular grits
1/2 cup butter
3 large eggs, lightly beaten
1 red bell pepper - diced
1 cup Pepperidge Farm herb seasoned bread crumbs
1 cup chopped green onions
1/2 cup parmesan cheese
Directions:
Directions:
Saute green onion and bell pepper in 1/2 stick butter. Bring broth and salt and pepper to boil over medium high heat. Whisk in grits and return to boil. Reduce heat to low and stir in 1/2 cup butter. Cover and simmer, stirring occasionally 10 minutes or until liquid is absorbed. Remove from heat. Stir together eggs, onion, bell pepper, bread crumbs, parmesan cheese in large bowl. Stir one fourth of hot grits mixture into egg mixture; add egg mixture to remaining hot grits mixture, stirring constantly. Stir in shrimp until blended. Pour grits mixture into a lightly greased 11x7 inch baking dish. Optional: top with another cup of Pepperidge Farm crumbs that have been mixed with about 1/2 stick of melted butter. Bake at 325 degrees for about 50 minutes or so. Let stand until set. I served with cranberry sauce - yummy!
Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
1 hour or so
Personal Notes:
Personal Notes:
I made this for the first time when Thomas came home from college for a weekend - October of 2016. I had seen it on FB and it looked delish and guess what?! It IS! Everyone who tried it - loved it! This may be a new holiday favorite. Would be a great dish to take to a covered dish or gathering - it's different, easy and delicious!

 

 

 

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