FISH AND GRITS RECIPE RECIPES

CHEESY SHRIMP AND GRITS RECIPE | MYRECIPES

Cheesy Shrimp and Grits Recipe | MyRecipes image

This quick and easy shrimp and grits recipe will wow your family as a weeknight meal or impress guests at a dinner party. The vein of the shrimp runs along the back of the shrimp, just below the surface, and is actually the digestive tract. It won't cause you harm to eat, but can taste gritty (and you definitely don't want that), so it's best to remove it. To see how to do so, click here.

Provided by Julia Dowling Rutland

Yield Makes 4 servings

Number Of Ingredients 13

Ingredients

3 cups chicken broth
1 cup uncooked quick-cooking grits
½ teaspoon salt
¼ teaspoon freshly ground pepper
2 tablespoons butter
2 cups (8 ounces) shredded Cheddar cheese
6 slices bacon, chopped
2 pounds medium shrimp, peeled and deveined
1 tablespoon fresh lemon juice
2 teaspoons Worcestershire sauce
2 tablespoons chopped fresh parsley
6 green onions, chopped
2 garlic cloves, minced

Steps:

Bring chicken broth to a boil over medium-high heat; stir in grits. Cook, stirring occasionally, 5 to 7 minutes or until thickened. Remove from heat; stir in salt and next 3 ingredients. Set aside, and keep warm.
Cook bacon in a large nonstick skillet over medium-high heat 3 minutes or until crisp; remove bacon from pan.
Cook shrimp in same pan over medium-high heat 3 minutes or until almost pink, stirring occasionally. Add lemon juice and next 4 ingredients, and cook 3 minutes. Stir in bacon.
Spoon grits onto individual plates or into shallow bowls; top with shrimp mixture. Serve immediately.

CHEESY SHRIMP-AND-GRITS CASSEROLE RECIPE | MYRECIPES

Cheesy Shrimp-and-Grits Casserole Recipe | MyRecipes image

Creamy cheese grits and succulent shrimp make a devine casserole. Don't expect leftovers because your guests are certain to ask for seconds—maybe even thirds!

Provided by MyRecipes

Yield Makes 10 to 12 servings

Number Of Ingredients 13

Ingredients

4 cups chicken broth
½ teaspoon salt
1 cup regular grits
1 cup (4 ounces) shredded sharp Cheddar cheese, divided
1 cup (4 ounces) shredded Monterey Jack cheese with peppers
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
¼ teaspoon salt
¼ teaspoon pepper

Steps:

Bring 4 cups chicken broth and 1/2 teaspoon salt to a boil in a large saucepan; stir in grits. Cover, reduce heat, and simmer 20 minutes.
Stir together grits, 3/4 cup Cheddar cheese, and Monterey Jack cheese.
Melt butter in a large skillet over medium heat; add green onions, bell pepper, and garlic, and sauté 5 minutes or until tender.
Stir together green onion mixture, grits mixture, shrimp, and next 3 ingredients. Pour into a lightly greased 2-quart baking dish. Sprinkle top with remaining 1/4 cup shredded Cheddar cheese.
Bake at 350° for 30 to 45 minutes.

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