This shrimp and grits recipe is courtesy of Nancy's mother, using grits that Catherine and David sent us when we moved to Boise, and with photography help from Claire while visiting. My friends are the best.
This Shrimp and Grits recipe can be prepared ahead of time because it is a casserole and makes for good leftovers (another plus for the Hodges' house). When Nancy lived with me her mom would send her back to Birmingham with frozen containers of these shrimp and grits. That began my obsession. There is a bit of food prep but you mix everything together and are set! Ironically my coworker uses the same recipe - it was also published in Southern Living. You see, it is a good one!
First, can I just tell you how amazing these grits are? I've made this recipe probably 50 times but these grits make it extra special. The casserole holds together better with these grits (before I would use a bowl which was ok). I don't think I can eat any other grits ever again (think rich, creamy and chunky). So keep this in mind for the recipe. Old fashioned stone ground corn grits are WAY better than Quaker instant (no offense).
Here is a close up picture!
You recognize this bag. I use this shrimp often from Fred Meyer. I am weird and have to find wild shrimp. The small shrimp work well because you get a good amount throughout the casserole.
This is one of our favorite finds at the Boise farmer's market and I kick myself for not having a picture. There is an older couple with a booth dedicated to garlic - every kind you can imagine. Hunter and I like to pick different ones each time we go. Asian tempest was described as sweet. Chesnok red was full-bodied - that is the one I used for this recipe!
4 c. chicken broth
1 c. regular grits
1 c shredded sharp cheddar cheese (~ .25 lb)
1 c pepperjack cheese (~ .25 lb)
1 T butter
6 green onions, chopped
1 green bell pepper, chopped
1 garlic clove, minced (or 2 small)
1 lb shrimp, peeled and cooked
1 10 oz can Rotel
1/4 tsp pepper
*For this recipe I used my food processor both for the cheese and for the peppers and onions. The peppers and onions definitely make for a better presentation hand chopped but it tastes just the same. AND it saves some time.
Bring chicken broth to a boil and add grits. Stir and cover, reduce heat and simmer for 20 minutes.
Stir in both cheeses into the grits. Set aside.
Melt butter in a large skillet over medium heat and saute bell pepper, onions and garlic for about 5 minutes.
Stir together grits, green onion mixture, shrimp, pepper and rotel.
To give you an idea, this is what it will look like:
And this is the fabulous dish my sister gave me as a gift one year. Food never sticks. I use it often! It works great for this recipe.
After about 35 minutes in a preheated 350 degree oven, I present you with the colorful finished product...