Well now, it can’t be a good day without a big bowl of grits, now can it? Course not! If you don’t get a chance for grits in the morning, then you need a grits dish that supplies the supper satisfaction! That’s Baked Shrimp & Grits in a nutshell! A fluffy bed of grits, bursting with chicken flavor and mixed with melty cheese and bright tomatoes, serves as the base for a proper dinner: butter-seared shrimp and softened onions and green peppers. Baked Shrimp & Grits takes you home and comforts you after a long day, and isn’t that what we all want from our evening meals?
Ingredients
- 1 (32-ounce) carton chicken broth
- 1 cup quick-cooking grits
- 1 (10-ounce) can diced tomatoes and green chiles, drained
- 1 cup Monterey Jack cheese, shredded
- 1 cup cheddar cheese, shredded and divided
- freshly ground pepper, to taste
- 2 tablespoons butter
- 1 medium green pepper, chopped
- 1 medium onion, chopped
- 1 pound uncooked shrimp, peeled and deveined
- 2 cloves garlic, minced
Directions
Step 1 –Preheat the oven to 350 degrees F.
Step 2 –In a 9×13-inch or 2 1/2-quart baking dish, combine the broth and the grits.
Step 3 –Bake uncovered until the liquid is absorbed and the grits are tender, about 30-35 minutes.
Step 4 –Stir the tomatoes, the Monterey Jack cheese, and 1/2 cup of the cheddar into the grits.
Step 5 –Bake the grits mixture uncovered until heated through, about 10 minutes.
Step 6 –Sprinkle the grits with the pepper and the remaining cheddar.
Step 7 –Let the grits stand for 5 minutes.
Step 8 –In a large skillet, heat the butter over medium-high heat.
Step 9 –Add the green pepper and the onion to the melted butter and sauté until tender, about 6-8 minutes.
Step 10 –Add the shrimp and the garlic to the butter and cook, stirring until the shrimps turn pink and are cooked through at 145 degrees F, about 2-3 minutes.
Step 11 –Spoon the shrimp over the grits and serve.
