Shrimp and Grits Casserole

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!

Ingredients:

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...

Spinach Pasta Bake w/Chicken or Sausage

This might be in Hunter's top 5 (in fact, I am sure it is).  My friend, Kristen, gave me this recipe and I am forever grateful.  You can prepare it ahead of time.  AND it freezes terrific.

INGREDIENTS:
 

8 oz. cooked penne pasta (or pasta of your choice)

1 T. olive oil

1 cup finely chopped, sautéed onion (medium size)

1 (10-oz.) package frozen chopped spinach, thawed

1/2 lb chicken OR 3 cups sausage*

2 (14.5-oz.) cans Italian-style diced tomatoes

1 (8-oz.) container chìve-and-onion cream cheese

1/2 tsp. salt

1/2 tsp. pepper

1.5 cups (6 oz.) shredded mozzarella cheese

*You can use chicken or sausage (or both).  We love it either way.  It depends if we've had chicken 3 days in a row (like we've had).  You can tell sausage was used in the pictures.

STEPS:

I typically keep out a large mixing bowl.  When the ingredients are prepped I add them to the bowl.  Mixing in the bowl before adding to the baking dish makes for a prettier presentation but definitely not necessary.  (You can mix in serving dish.)

Cook the pasta according to the directions.

Start to thaw the spinach in the microwave.  I have started to use a potato ricer to squeeze out the moisture and it works quite well.  I have always toyed with using fresh spinach - I am sure you can if you heat it on the stove a few minutes to get it to wilt.  Thawing frozen spinach IS my least favorite prep. 

Saute the onions in the tablespoon of olive oil and set aside.

Using the same pan, brown the sausage.

Drain the spinach.

Add the chive and onion cream cheese, mozzarella cheese, and tomatoes to the spinach, pasta, sausage and onions.  Make sure to stir in the cream cheese with the warm ingredients so it melts and mixes easily. 

This is an old picture of Hunter at Leadville circa 2011?  I had to use it since I rarely get pics of my assistant.

Bake, covered, at 375° for 30 minutes.

Uncover and bake 10 additional minutes or until bubbly.

It makes around 6 servings.