Shrimp and Grits Casserole
7 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.
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Comments (15)
7 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 MoreGrits lovers,check this out!
Comments (15)I love grits and I eat it with sugar sprinkles sometimes. I make a cheese grits souffl� that is a beautiful dish and taste wonderful. I know I would like that pie. And man oh man I love me some shrimp and grits....See MoreTo people who THINK they don't like Grits..
Comments (41)Greetz ain't no suhweet deeesh, it's savuhree! I've pinched a "shrimp n' grits" recipe off of the web when it made rounds on the food shows and was happy with the one I got, however, to be honest, that isn't what I'm talking about. No casseroles, no funky jazzed up jellies or sugar!?! Hell, if your puttin' jelly on your grits it's no wonder you don't like it! lol A little stab at humor there (terribly lame) but the point is made. Cream of wheat (farina?) and oat meal are sweetened dishes and, as far as I'm concerned, breakfast dishes alone. Grits, for the most part, are made with dairy products around here. Butter, cream, milk and cheese. It can make the dinner table but admittedly not often around my house. Oh no, I previewed and can't scroll up to see who said we should start our grits in COLD water (or milk or half & half). YES, you're right! I believe that this insane notion of tossing grits into boiling water must have come from that instant grits syndicate they cranked up somewhere up north! I think you also said you must salt the water (much like you would salt for pasta I might add) in order to pull out the full flavor of the hominy.. YES, again. It's not magic and hopefully it's understood that I'm kidding that one HAS to like grits. On the flip side of the coin I dang well know that most people have never really sat down to a breakfast of fresh, creamy grits. I am giggling just a little bit that the grits post attracted this many opinions....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 More- 7 years ago
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