So delicious! I use a combo of red and green bell peppers, add a few minced garlic cloves in the grits, use one can of low sodium chicken broth and the rest water. You only need about half the amount of butter that it calls for. I use Dixie Lily yellow quick grits since it's hard to find regular, and they work great just with less simmering time. I usually add chopped fresh parsley and sometimes crumbled bacon as recommended by a previous reviewer. I like to serve it with a tomato/cucumber/feta salad. Mmmmm, mmmmm, good!
Shrimp and Grits Dressing
Photo: Iain Bagwell; Styling: Amy Burke
Yield: Makes 6 to 8 servings
More From Southern Living
Total: 1 Hour, 50 Minutes
- 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
- 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.
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