I know, I know, shrimp and grits sounds disgusting. Really. Truly. Gross. Grits are breakfast, right? Well, they are if you're Southern. And if you are not Southern, then, gosh, I'm sorry. Better luck in your next life.
OK, apologies to my Yankee nieces and nephews. But since you are only one generation removed, and 75% of you have moved South, then we will let it slide. I love you anyway. Even if you talk funny.
So try this. It is fabbity-fab-fab, I swear. On my hamster's life. A word of caution: with the pepperjack cheese and the canned tomato/green chile combo, this is spicy. I use 1/2 as much pepperjack as the recipe calls for and Monterey Jack for the other half. And I use mild Rotel.
Cheesy Shrimp-and-Grits Casserole
4 cups chicken broth
1/2 teaspoon salt
1 cup regular grits
1 cup (4 ounces) shredded sharp cheddar cheese, divided
1 cup (4 ounces) shredded pepperjack cheese
2 tablespoons butter or margarine
6 green onions, chopped
1 green bell pepper, chopped
1 garlic clove, minced
1 pound small fresh shrimp, peeled and cooked
1 (10-ounce) can diced tomatoes and green chiles, drained
1/4 teaspoon salt
1/4 teaspoon pepper
Bring 4 cups chicken broth and 1/2 teaspoon salt to aboil in a large saucepan; stir in grits. Cover, reduce heat, and simmer 20 minutes.
Stir together grits, 3/4 cup cheddar cheese, and pepperjack cheese.
Melt butter in a large skillet over medium heat; add green onions, bell pepper, and garlic. Sauté 5 minutes or until tender.
Stir together green onion mixture, grits mixture, shrimp, and next 3 ingredients.
Pour into a lightlygreased 2-quart baking dish. Sprinkle top with remaining 1/4 cup shredded cheddar cheese.
Bake at 350° for 30 to 45 minutes.
Yield: Makes 10 to 12 servings
Southern Living, JANUARY 2003