Cheesy Shrimp-and-Grits Casserole

Creamy cheese grits and succulent shrimp make a devine casserole. Don't expect leftovers because your guests are certain to ask for seconds—maybe even thirds!

Yield:

Makes 10 to 12 servings

Recipe from


Ingredients

4 cups chicken broth
1/2 teaspoon salt
1 cup regular grits
1 cup (4 ounces) shredded sharp Cheddar cheese, divided
1 cup (4 ounces) shredded Monterey Jack cheese with peppers
2 tablespoons butter or margarine
6 green onions, chopped
1 green bell pepper, chopped
1 garlic clove, minced
1 pound small fresh shrimp, peeled and cooked
1 (10-ounce) can diced tomatoes and green chiles, drained
1/4 teaspoon salt
1/4 teaspoon pepper

Preparation

Bring 4 cups chicken broth and 1/2 teaspoon salt to a boil in a large saucepan; stir in grits. Cover, reduce heat, and simmer 20 minutes.

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

Melt butter in a large skillet over medium heat; add green onions, bell pepper, and garlic, and sauté 5 minutes or until tender.

Stir together green onion mixture, grits mixture, shrimp, and next 3 ingredients. Pour into a lightly greased 2-quart baking dish. Sprinkle top with remaining 1/4 cup shredded Cheddar cheese.

Bake at 350° for 30 to 45 minutes.

Note:

January 2003