This was just on the Diners, Drive-Ins and Dives I watched last night!

Here is a link that might be useful: shrimp and tasso gravy over grits

This is the one I have used and it is great!

Shrimp & Grits Casserole

inspired by Suzanne Butler

4 C Chicken broth

1/2 t Salt

1 C Grits (not instant)

1 C Sharp Cheddar Cheese - shredded ***Used finely shredded fiesta blend for the two cheeses

1 C Pepper Jack Cheese - shredded

2 T Butter

6 Green onions, chopped (reserve some for garnish)

1 Green or Red bell pepper, chopped did not use

1 Garlic clove, minced

2 lbs Shrimp, shelled and deveined (reserve a few for garnishing your plated dish) **recipe calls for uncooked and I did use the cooked and it was perfect

1 (10 oz) can Rotel, drained Used mild

1/4 t Pepper

1/2 lb bacon, cooked & coarsely chopped

Bring chicken broth to a boil and then add grits and cover until cooked. (Follow directions on bag of grits.)

Add 3/4 C of cheddar cheese and all of pepper jack cheese.

Saute green onion, green (or red) bell pepper, and garlic in butter.

Stir together green onion mixture, tomatoes, grits, shrimp, and the rest of the ingredients except for the remaining cheese.

Pour into 2 qt baking dish.

Bake at 350 degrees F for 30-45 minutes or until bubbling. Once plated, garnish with reserved shrimp, chopped bacon, and remaining shredded cheese.*****garnished with bacon and cheese only

I like this recipe cause it is all put together in one dish vs assembling before plating.

This sounds wonderful Glenda, thank you so much!!

You can put it together the nite before, then let it sit on counter for a time before putting in oven the next day.

I didn't use the full two pounds, maybe 1 1/2 lbs.

So easy so good.

For comparison, here' Paula Deen's that you serve over the grits.

Shrimp and Grits Recipe

�1 cup stone-ground grits
�Salt and pepper
�1/4 cup butter
�2 cups shredded sharp Cheddar cheese
�1 pound shrimp, peeled and deveined, left whole if small and roughly chopped if medium or large
�6 slices bacon, chopped into tiny pieces
�4 teaspoons fresh lemon juice
�2 tablespoons chopped fresh parsley
�1 cup thinly sliced green onions, white and green parts
�1 large garlic clove, minced

1. To make the shrimp and grits recipe, bring 4 cups water to a boil in a medium saucepan. Add the grits and salt and pepper to taste. Stir well with a whisk. Reduce the heat to the lowest possible setting and cook the grits until all the water is absorbed, about 10 to 15 minutes. Remove from the heat and stir in the butter and cheese. Keep covered until ready to serve.

2. Rinse the shrimp and pat dry. Fry the bacon in a large skillet until browned and crisp, then drain on a paper towel. Add the shrimp to the bacon grease in the skillet and saute over medium heat just until they turn pink, about 3 minutes. Do not overcook! Immediately add the lemon juice, parsley, green onions, and garlic. Remove the skillet from the heat.

3. Pour the grits into a serving bowl. Pour the shrimp mixture over the grits. Garnish with the bacon bits.

Note: I had this at a bridal luncheon. It was pretty, but I prefer mine to this one.

sure thing

Shrimp and Grits

4 slices bacon
1 lb. peeled shrimp
1 tsp. chopped garlic (I used more)
1/4 cup white wine
1/2 cup cream
cooked grits. (don't use instant, they suck- used the quick cooking grits)
Fry the bacon in a skillet until crisp-fried and crumbly. Remove the bacon and drain on paper towel. Remove excess bacon drippings(leave some)- add shrimp, garlic and bacon to the skillet- cook for 3 minutes, stirring occasionally. Add the wine, cook for 3 minutes. Add the cream and cook until thickened, stirring constantly. Serve over hot cooked grits.
* If I have green onions I will chop up some green and white parts and add that to the mix in the frying pan.