I am re posting this recipe for shrimp and grits 1. because I made it last night for the hundredth time and it is one of my favorite dishes and 2. because when I first posted it in my early days of blogging, the picture was just horrible. This one is a bit better considering it is hard to take good shots of casseroles. It is very easy to put together and even better re heated the next day for lunch. I always serve some sort of dinner rolls along with it. Either homemade Honey Yeast Rolls or store bought Sister Schubert's Rolls. You can't go wrong with either. I also like to serve shrimp and grits with butter beans.
2 cups chicken broth
1/2 teaspoon salt
1/2 cup regular grits
1/2 cup shredded sharp Cheddar cheese
3/4 cup shredded Monterey Jack cheese
2 tablespoons butter, divided
5 green onions, chopped
1 green bell pepper, chopped
3 garlic cloves, minced
1 pound small fresh shrimp, peeled and cooked
1 tablespoon Cajun Seasoning
(10-ounce) can diced tomatoes and green chilies, drained
Salt and pepper to taste
Bring 2 cups chicken broth and 1/2 teaspoon salt to a boil in a large saucepan; stir in grits. Cover, reduce heat, and simmer 10 minutes.
In the meantime, melt 1 tbsp butter in a large skillet over medium heat. Add the green onions, bell pepper, and garlic, and sauté 5 minutes or until tender.
In another skillet, melt 1 tbsp butter and sauté the shrimp with 1 tbsp Cajun seasoning.
Once the grits are done, stir in the Cheddar and Monterey Jack cheeses. Add the green onion mixture, shrimp, rotel, salt and pepper. Pour into a lightly greased baking dish. Sprinkle top with a little more shredded cheese.
Bake at 350° for 30 minutes or until bubbly.