Shrimp and Grits Casserole

Source

Ingredients

Display units in Metric

1	cup	regular grits (quick cooking not instant)
4	cups	chicken broth + ½ cup if creamier grits desired
1	cup	shredded sharp Cheddar cheese divided (grate fresh)
1	cup	shredded Monterey Jack cheese divided (grate fresh)
2	T.	butter
4		green onions chopped fine
1	lb	fresh shrimp-cooked peeled and chopped (can cook frozen raw shrimp if fresh unavailable)
1	(10-oz) can	original Rotel tomatoes
¹⁄₂	t.	garlic powder
		Salt and pepper to taste
		For cooking shrimp:
¹⁄₄	cup	apple cider vinegar
¹⁄₂		fresh-cut lemon
2-3	T.	Old Bay Seafood Seasoning

Fill a large pot with water, cider vinegar, lemon and Old Bay Seasoning. Bring water to a boil and add the shrimp. Cook 3 minutes, stirring occasionally. Do not worry if the water never returns to a boil, the shrimp are still cooking! Have an ice bath waiting in the sink to stop the cooking process. Peel the shrimp and pat dry with paper towels to remove moisture. Cut each shrimp into small, bite-sized pieces.

Cook grits according to package directions in chicken broth as liquid. I used about 1/2 cup extra broth, but you could add a little water to get creamier grits. I have found that adding the extra liquid does add a few minutes of cooking time. Remove grits from heat when they have reached the consistency you prefer.

Stir together cooked grits, 3/4 cup Cheddar cheese, and 3/4 cup Monterey Jack cheese.

Sauté green onions in butter for about 5 minutes. Combine grits, green onion mixture, shrimp, Rotel, garlic powder and salt and pepper.

Pour into lightly greased 2-quart baking dish. Sprinkle top with remaining cheese. Bake uncovered for 20 to 30 minutes.

Serves 6.

**Easily doubled and baked in 9×13 baking dish.

Fill a large pot with water, cider vinegar, lemon and Old Bay Seasoning. Bring water to a boil and add the shrimp. Cook 3 minutes, stirring occasionally. Do not worry if the water never returns to a boil, the shrimp are still cooking! Have an ice bath waiting in the sink to stop the cooking process. Peel the shrimp and pat dry with paper towels to remove moisture. Cut each shrimp into small, bite-sized pieces.
Cook grits according to package directions in chicken broth as liquid. I used about 1/2 cup extra broth, but you could add a little water to get creamier grits. I have found that adding the extra liquid does add a few minutes of cooking time. Remove grits from heat when they have reached the consistency you prefer.
Stir together cooked grits, 3/4 cup Cheddar cheese, and 3/4 cup Monterey Jack cheese.
Sauté green onions in butter for about 5 minutes. Combine grits, green onion mixture, shrimp, Rotel, garlic powder and salt and pepper.
Pour into lightly greased 2-quart baking dish. Sprinkle top with remaining cheese. Bake uncovered for 20 to 30 minutes.
Serves 6.
**Easily doubled and baked in 9×13 baking dish.

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