Shrimp and Grits Casserole
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.
Comments (15)
7 years agoRelated Discussions
Thanks to glenda_al!!!
Comments (4)And while we're at it, thank you Glenda for one of our favorite coleslaw recipes. I can't tell you how many times we've enjoyed it over the years. How long ago did you go on that cruise? I'll repost it for anyone who hasn't seen it. There's a photo of it on the last WFD thread. ALASKAN COLESLAW 5 cups shredded cabbage 1/2 cup almonds, toasted 1 cup dried cranberries (I use 1/2 cup) 1/2 cup celery, diced 1/4 cup chopped green onions, white and green parts 1/2 cups chopped green bell pepper Dressing: 1/2 cup mayonnaise 1 tablespoon sweet pickle relish 1 tablespoon honey mustard 1 tablespoon honey Salt and pepper Combine cabbage, almonds, cranberries, celery, green onions, and green pepper in a large bowl. Combine all dressing ingredients, adding salt and pepper to taste, and refrigerate until ready to serve. Pour dressing over slaw just before serving. Stir well....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 MoreRecipes for Christmas - Week 1 December 2013
Comments (35)These are conversations that I find truly interesting.....our likes and dislikes. I didn't find anything 'snarkey ' about most of the comments at all. It's just that we all usually refrain from making negative comments about any recipe. And that's probably the best policy when it comes to a recipe thread. (Clearly the best policy, judging by the reactions here.) Admit it! There have been times when you've gagged just a little at a recipe that has been posted! Lol Viva la difference! Thank God for the differences....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 More- 7 years ago
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Janie