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...

Shrimp Scampi With Roasted Peppers and Spinach

This is one of my top 5 recipes and... it was a Publix Apron recipe I found on a trip to the grocery after work one day.  It's a great way to sneak in some veggies.  Like many recipes, we eat this for 2 nights (woo hoo).  I don't always measure exactly with this recipe and that is ok.

Shrimp Scampi with Roasted Red Peppers and Spinach (altered just SLIGHTLY from the Publix website) Ingredients 3 cloves garlic, thinly sliced (before we discovered the Boise market I would use the jarred minced garlic) 1/3 c. Parmesan cheese, finely grated 8 oz linguine pasta 2 tablespoons olive oil 1 cup roasted red peppers, finely chopped 12 oz peeled/deveined shrimp, thawed 1/4 teaspoon crushed red pepper flakes 1/2 teaspoon kosher salt, divided 1/2 teaspoon pepper, divided 1/2 cup reduced-sodium chicken broth (or stock) 2 tablespoons unsalted butter (I reduced it from 3 - it's not needed although it does take  some bite out of the kick if you choose to do all 3 T.) 4 cups baby spinach leaves (6 oz) Prep Bring water to boil for pasta. Slice garlic. Chop peppers. Grate cheese (1/3 cup). *Most of the work is prep.  Be sure you have it all ready because once you start, it goes fast!   In fact, I line my ingredients up for this one and it is done start to end in 15 minutes. Steps *It is also good to note this has kick.  So if you want less kick lessen the spicy peppers or red  pepper flakes. Cook and drain pasta following package instructions. Preheat large sauté pan (we use our lovely new wedding gift!) on medium 1–2 minutes.  Place oil and garlic in pan; cook 3–4 minutes or until the garlic edges begin to turn golden. Add peppers, shrimp, pepper flakes, 1/4 teaspoon salt, and 1/4 teaspoon pepper; cook and stir 1 min. Add broth; cook 2–3 minutes or until reduced by about one-half and shrimp have just turned pink (It never reduces that quick for me but I like liquid so I am ok with it.) Reduce heat to low; stir in butter, spinach, cheese, pasta, and remaining 1/4 teaspoon each salt and pepper.  Toss until butter and cheese melts and spinach wilts. Serve. This garlic is "polish gem."  I will take a picture of the sweet garlic farmers next time we go.   They have quite a selection.  I never knew there were so many types.  Spanish rojo is another one of our favs. Trader Joes made up for the Publix loss.  I am addicted to these peppers. I stuff them with blue cheese for snack!   I use about 6 for the recipe.  This is a Fred Meyer find.  If you know me and shrimp, you know I am picky where my shrimp comes from.   No Thailand farmed shrimp for me.  Blame it on a movie I watched re: food in grad school.   This bag of shrimp retails (its been on sale) for $4.  I kid you not.  Thank you, Fred Meyer. I like to chop the spinach up in smaller pieces if they are large leaves so it is spread out further and  I don't notice I am eating leaves (I am weird like that). Isn't it a beautiful dish?!