The green onions overpowered the dish to the point that no one wanted 2nds or leftovers. Not sure if I'd try it again, but if I do I'll reduce the amount of onions and precook/saute them first. I also think it was missing something/ some seasoning or flavor to make it really special.
Can seafood broth be substituted for the chicken broth?
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!
Fantastic recipe! This is perfect for brunch.
bmcole760, you would leave the shrimp raw. When you mix it with the hot grits, it will begin to cook and, thus, pinken ever so slightly. The shrimp will cook through in the oven. Good luck!
Do you cook the shrimp before putting in the oven? Or leave it raw?
fabulous! I added garlic clove crushed, fresh cilantro and parsley, and marinated the shrimp for an hour in sherry, oh yes,2 strips of bacon crumbled! Wonderful brunch!!!! Will make for company at Thanksgiving!!!
I don't usually rate things, but this was amazing. I made it for a crowd and it was easy to prepare ahead of time (kind of like a casserole). I did substitute the chicken broth for vegetable stock, but otherwise as stated. I will definitely make this again. We had it for a dinner with a beef roast but it would be perfect for a brunch.