"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 Recipe

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

Contributor:  
Contributor:  
Patricia Moore

Category:
Category:

Ingredients:  
Ingredients:  
4 cups Chicken Broth
1 cup Stone Ground Grits
1/2 t. Salt
1 cup Sharp Cheddar Cheese, grated
1 cup Monterey Jack/ Jalapeno Cheese, grated
2 T. Butter
4-6 chopped Green Onions
1 Green Pepper
1 Clove Garlic
1 1/2 lb Shrimp, cooked
1 can Tomatoes and Chilies, drained

Directions:
Directions:
Bring chicken broth to a boil. Reduce heat and add grits and salt.
Melt butter in a separate saute pan.
Add onions, pepper, and garlic to butter and wilt. Set aside.
When grits are cooked, mix with 1/2 cup of each cheese.
Pour grits into a 2qt casserole.
Stir in saute, shrimp and tomatoes.
Spinkle the rest of the chees on top.
Bake at 350F for 30-45 minutes.
Remove and let stand for 10 minutes before serving.

Personal Notes:
Personal Notes:
An approachable version of grits originally from Jane Weidenbacker.

 

 

 

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