Shrimp and Grits Dressing

Southern Living
Shrimp and Grits DressingRecipe
Photo: Iain Bagwell; Styling: Amy Burke
Makes 6 to 8 servings


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1 pound peeled, medium-size raw shrimp (5 1/60 count)
3 cups chicken broth
1/2 teaspoon salt
1/4 teaspoon ground red pepper
1 cup uncooked regular grits
1/2 cup butter
3 large eggs, lightly beaten
1 red bell pepper, diced
1 cup fine, dry breadcrumbs
1 cup chopped green onions
1/2 cup grated Parmesan cheese


Hands-on: 35 Minutes
Total: 1 Hour, 50 Minutes

1. Preheat oven to 325°. Devein shrimp, if desired.

2. Bring broth and next 2 ingredients to a boil in a large saucepan over medium-high heat. Whisk in grits, and return to a boil; reduce heat to low, and stir in butter. Cover and simmer, stirring occasionally, 10 minutes or until liquid is absorbed. Remove from heat.

3. Stir together eggs and next 4 ingredients in a large bowl. Gradually stir about 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 11- x 7-inch baking dish.

4. Bake at 325º for 55 minutes to 1 hour or until mixture is set. Let stand 10 minutes.

Created date

October 2011