Baked Shrimp and Grits

family favorite

  • 4 cups chicken broth
  • ½ teaspoon salt
  • 1 cup regular grits
  • 1 cup (8 ounces) shredded sharp Cheddar cheese, divided
  • 1 cup (8 ounces) shredded Monterey Jack cheese
  • 2 tablespoons butter
  • 6 green onions, chopped
  • 1 green bell pepper, chopped
  • 1 garlic clove, minced
  • 1 pound small fresh shrimp, peeled and cooked (can use frozen)
  • 1 (10 ounce can) diced tomatoes with green chilies, drained
  • ¼ teaspoon pepper
  1. Bring chicken broth and salt to a boil in a large saucepan, stir in grits. Cover, reduce heat and simmer 20 minutes.
  2. Stir together grits, ¾ cup Cheddar cheese and Monterey Jack cheese.
  3. Melt butter in skillet over medium heat. Add green onions, bell pepper and garlic.
  4. Sauté five minutes or until tender.
  5. Stir together green onion mixture, grits mixture, shrimp, diced tomatoes and pepper.
  6. Pour into lightly greased 2 quart dish.
  7. Sprinkle top with remaining ¼ cup shredded Cheddar cheese.
  8. Bake at 350F for 30 to 45 minutes.

Serves 8

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