Oven-Baked Shrimp & Grits
On chilly days, I doctor up grits and top them with shrimp for a comfy meal. If you’re not a seafood lover, use chicken, ham or both. —Jerri Gradert, Lincoln, Nebraska Recipe Type: Dinner Total Time: PT60M
Prep time:
Cook time:
Serving size: 6
Calories per serving: 266
Ingredients:
Cook time:
Serving size: 6
Calories per serving: 266
1 (32-ounce) carton chicken broth
1 cup quick cooking grits
1 (10-ounce) can fire roasted tomatoes and green chilies, drained
1 cup shredded Monterey Jack cheese
1 cup shredded Cheddar cheese, divided
Freshly ground pepper
2 tablespoons butter
1 medium green bell pepper, chopped
1 medium onion, chopped
1 pound uncooked shrimp (31-40 per pound), peeled and deveined
2 cloves garlic, minced
Directions:
Preheat oven to 350°. In a 13x9-in. or 2-1/2-qt. baking dish, combine broth and grits. Bake, uncovered, until liquid is absorbed and grits are tender, 30-35 minutes.
Stir in tomatoes, Monterey Jack cheese and 1/2 cup cheddar cheese. Bake, uncovered, until heated through, about 10 minutes. Sprinkle with pepper and remaining cheese; let stand 5 minutes.
In a large skillet, heat butter over medium-high heat; saute green pepper and onion until tender, 6-8 minutes. Add shrimp and garlic; cook and stir until shrimp turn pink, 2-3 minutes. Spoon over grits.
Source: tasteofhome.com
Stir in tomatoes, Monterey Jack cheese and 1/2 cup cheddar cheese. Bake, uncovered, until heated through, about 10 minutes. Sprinkle with pepper and remaining cheese; let stand 5 minutes.
In a large skillet, heat butter over medium-high heat; saute green pepper and onion until tender, 6-8 minutes. Add shrimp and garlic; cook and stir until shrimp turn pink, 2-3 minutes. Spoon over grits.
Source: tasteofhome.com