You HAVE to try this recipe! This is one of my family’s all time favorite things to eat. We are, of course, from South Carolina. Shrimp and Grits are a sacred thing here…and this recipe doesn’t exactly meet the usual requirements for Shrimp and Grits…but it is easy and absolutely DELICIOUS.
Now, there is one problem with this recipe. The original recipe, which I have modified in several ways, including doubling the amount of shrimp, states that it serves 10-12. I usually serve this to my husband, myself, and our two teenaged sons. I am here to tell you that the dish gets SCRAPED. They are not interested in a side item. The inclusion of a side dish and maybe some bread would help make this stretch farther, but I have yet to be able to convince them to eat anything other than Shrimp and Grits. I finally gave up.
Yes, you absolutely must use real regular grits, not quick grits. It makes a difference.
- 4 cups chicken broth
- ½ teaspoon salt
- 1 cup regular grits
- 3 cups shredded sharp cheddar cheese
- 1 cup shredded Monterey Jack pepper cheese
- 2 tablespoons butter
- 6 green onions, chopped
- 1 bell pepper (I like to use yellow), chopped
- 2 pounds small shrimp, peeled and cooked, tails off
- 1 10 ounce can diced tomatoes and green chilies, drained
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 1 teaspoon Creole seasoning, I use Zatarains
- 1 clove garlic, minced
- Bring 4 cups chicken broth and ½ teaspoon salt to a boil in a large saucepan...stir in grits.
- Cover, reduce heat, and simmer 20 minutes.
- Melt butter in a large skillet over medium heat...add green onions, bell pepper, garlic, and sauté 5 minutes, or until tender.
- When grits are done, stir together grits and all of the cheese except for ¼ cup cheddar.
- Add green onion mixture to grits along with shrimp and next four ingredients.
- Pour in to a lightly greased 2 quart baking dish.
- Sprinkle top with remaining ¼ cup cheese.
- Bake at 350 degrees for 30 to 45 minutes.