Shrimp and Grits Casserole
User
5 years ago
Not authentic but really good. I had company for lunch and this seemed a fitting dish for a chilly day. It was far better than I expected! Now all you Southerners, don't tell me this isn't how the dish is prepared. I know but time wise it really fit the bill!
SHRIMP AND GRITS CASSEROLE
1 T. olive oil
1/2 cup onion, chopped
1/2 cup celery, minced fine
1/2 cup bell pepper, chopped (I used a red one because I had it)
1 3/4 c. milk
1 c. chicken broth
1 c. uncooked quick cooking grits
1/2 t. salt
1/4 t. freshly ground pepper
1 container Boursin cheese with garlic and herbs
1 pound uncooked medium shrimp, peeled, deveined and halved
2 eggs, slightly beaten
1 T. fresh or 1 t. dried parsley
2 T. fresh or 2 t. dried thyme leaves
Heat oven to 375. Spray 11 x 7 inch baking dish with Pam. In a skillet, heat oil over medium high heat. Cook vegetables, stirring occasionally until tender.
In a heavy saucepan, heat milk and broth to boiling. Gradually add grits and salt, stirring constantly with whisk. Cook 5 minutes, stirring constantly, until thickened. Remove from heat.
Stir in pepper and cheese. Stir in vegetable mixture, shrimp, eggs, parsley and thyme. Spoon mixture into baking dish.
Bake uncovered 25 minutes or until set.
Featured Answer
Sort by:Oldest
Comments (15)
seagrass_gw Cape Cod
5 years agoRelated Discussions
Cooking shrimp and cheese grits...
Comments (27)Here's another take on cornmeal, grits and hominy grits. Cornmeal = ground corn. Grits = corn ground a little courser than cornmeal and cooked like cornmeal mush. Hominy grits = ground hominy cooked like cornmeal mush. Confusingly, hominy grits are often (usually?) referred to simply "grits". If that isn't confusing enough, there is also corn flour, masa harina (hominy ground fine as flour), fresh masa, polenta, etc. There is much debate (not just here) over the meaning of the names and the correct or tastiest way to prepare each of these. I have my own strong preferences and am still experimenting and learning. Feel free to correct me. Can we at least agree that it's all corn? Jim...See MoreShrimp and grits
Comments (6)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....See MoreIf you like GRITS, then you need to try this.
Comments (9)oh Glenda, where are you. Girl this was a wonderful recipe. We had it for brunch today and had several friends over. I doubled the recipe, could have tripled it. Nothing left over. Thank you for another great recipe. It turned out perfect....See MoreWhat is your most favorite recipe for Christmas?
Comments (46)I was married for 15 years before my daughter was born. Once I became a mother, I tried to be a "super mom" and do everything I thought a mom should do. That included baking cookies. Odd because I didn't raise her eating a lot of sweets, and she wasn't (and still isn't) big on eating sugar. But, I liked homemade cookies and like everything else I do (all or nothing), I took to it in a BIG way. I had never liked store bought cookies particularly, and when baking, if the recipe called for margarine, instead of butter, then I wouldn't even try the recipe because I felt like their standards didn't measure up to mine. Cookie snob. ;) I baked cookies and if they were really good, I added them to my permanent recipe files. I used to make cookie platters for my friends and neighbors at Christmas. Since I live in a super humid climate, and didn't have central heat, which might have helped take the humidity out of the house....always lived in very old houses...candy recipes could be difficult. But divinity seemed like it belonged at Christmas, but when I made it, it was more apt to be like marshmallow whip. This recipe is a meringue type cookie, but a little bit like divinity. (I said "a little bit"). I got it in one of those Better Homes and Gardens Christmas Cookie magazines that come out this time of year. Somehow or another, I lost the recipe, and I couldn't remember which magazine it was in, and over the years, some of the magazines had been tossed when I cleaned house. I searched for it on line for a long time, and decided I'd finally have to go on line and try to find the magazine, and buy it, but not knowing what year, I still couldn't be sure. One day I searched for it, and it came up! I am sure this is much to do about very little to most people, but I was really happy to find it again. Black Walnut Drops (I find black walnuts at Kroger.) 2 egg whites 2/3 c. sugar 1 c. finely chopped black walnuts 2 tbsp. flour In a small mixer bowl beat egg whites until soft peaks form. Gradually add sugar, beating until stiff. Toss the black walnuts with flour; fold into egg whites. Drop the meringue by rounded teaspoons onto prepared cookie sheet. Bake 10 to 12 minutes at 325 degrees until edges start to brown....See Morecooper8828
5 years ago
Lars
5 years agoUser
5 years agoLars
5 years agolast modified: 5 years ago
3katz4me
5 years agoUser
5 years agoUser
5 years ago
2ManyDiversions
5 years ago
Related Stories
CITY GUIDESHouzz Travel Guide: Atlanta for Design Lovers
You'll find world-class museums, restaurants, hotels and shops in Georgia's woodsy, welcoming and charming capital
Full Story
KITCHEN COUNTERTOPSQuartz vs. Granite: The Battle of the Countertops
Read about the pros and cons — and see great examples — of these popular kitchen countertop materials
Full Story
KITCHEN DESIGNWorld of Design: Global Foodies and Their Kitchens
Join us as 11 food lovers tell us about their kitchens and give us a taste of their culinary heritage
Full Story
KITCHEN DESIGNCreate Your Own Checklist for a Well-Stocked Kitchen
Personalize the kitchen with your own must-haves from our list of top cooking tools, small appliances, pots, pans and more
Full Story
KITCHEN DESIGN20 Kitchen Must-Haves From Houzz Readers
We asked you to tell us your top kitchen amenities. See what popular kitchen features made the list
Full Story
FEEL-GOOD HOME21 Ways to Waste Less at Home
Whether it's herbs rotting in the fridge or clothes that never get worn, most of us waste too much. Here are ways to make a change
Full Story
SELLING YOUR HOUSE10 Low-Cost Tweaks to Help Your Home Sell
Put these inexpensive but invaluable fixes on your to-do list before you put your home on the market
Full Story
MOST POPULARThe Polite House: On ‘No Shoes’ Rules and Breaking Up With Contractors
Emily Post’s great-great-granddaughter gives us advice on no-shoes policies and how to graciously decline a contractor’s bid
Full Story
MOST POPULARThanksgiving Tales: When the Turkey Tanks
Houzz readers prove adept at snatching victory from the jaws of entertaining defeat
Full Story
MOST POPULAR8 Little Remodeling Touches That Make a Big Difference
Make your life easier while making your home nicer, with these design details you'll really appreciate
Full Story
Janie