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"Hunger is the best sauce in the world."--Cervantes

Shrimp and Grits Casserole Recipe

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This recipe for Shrimp and Grits Casserole is from The Dinner Table, 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:  
2 tablespoons butter plus more for baking dish
1 bunch scallions, white and light-green part only, chopped
1/2 large red bell pepper, chopped
1 jalapeņo pepper (seeded if desired), finely chopped
2 cloves garlic, minced
1 can (10-ounce) diced tomatoes with green chiles, drained
2 cups chicken broth
1/2 cup quick-cooking grits (not instant)
salt and freshly ground black pepper, to taste
12 ounces large shrimp (16-20 count), peeled, deveined and cooked
2 slices bacon, cooked and crumbled
1 large egg, beaten
1 1/4 cups shredded Gouda cheese, divided
Directions:
Directions:
Preheat oven to 375 degrees. Butter an 8 x 8 baking dish. Set aside. Heat butter over medium-high heat. Add the scallion, red bell pepper and jalapeņo pepper. Reduce heat to medium, cook 4-5 minutes or until beginning to soften. Stir in garlic, diced tomatoes with chiles and chicken broth. Bring to a boil. Slowly stir in grits. Stir continuously until mixture returns to a boil. Reduce heat to low. Simmer, stirring occasionally, for 5-7 minutes or until thickened. Remove from heat and cool slightly. Season to taste with salt and black pepper. Stir in shrimp, bacon, egg and 1 cup cheese. Transfer to prepared baking dish. Sprinkle with remaining cheese. Bake for 30-35 minutes or until heated through and bubbling. Let stand 5-10 minutes before serving. Serves 4.

 

 

 

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