Quick and easy! This one will be loved by the whole family; it is a constant favorite in my house!

Recipe Summary

prep:
25 mins
cook:
1 hr
total:
1 hr 25 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x12 inch baking dish.

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  • Bring chicken broth and salt to a boil in a large saucepan over high heat. Stir in the grits, return to a simmer, then reduce heat to medium-low, and continue cooking for 20 minutes, stirring frequently.

  • Meanwhile, melt the margarine in a skillet over medium heat. Stir in the green onions, green pepper, and garlic; cook until the peppers have softened, about 5 minutes. Stir in the shrimp, and cook until they begin to firm.

  • Stir the Monterey Jack cheese, 3/4 cup Cheddar cheese, shrimp and vegetable mixture, canned tomatoes, and black pepper into the grits; pour into prepared baking dish and sprinkle with remaining 1/4 cup Cheddar cheese.

  • Bake in preheated oven until the cheese is bubbly and beginning to brown, 30 to 45 minutes.

Nutrition Facts

281 calories; protein 19.7g 39% DV; carbohydrates 20.2g 7% DV; fat 13.5g 21% DV; cholesterol 117.1mg 39% DV; sodium 749.5mg 30% DV. Full Nutrition

Reviews (189)

Read More Reviews

Most helpful positive review

Rating: 5 stars
04/22/2008
This is a great idea ... I have seen this recipe before but it's always with the shrimp mixture served separately on top. I have to comment on the reviewer who said to substitute cornmeal for grits because they were the same thing. They're not! (I'm a southerner). It's true that both are made from corn but they are ground and processed completely differently and often made from different parts of the corn kernel. Supermarket cornmeal is much more finely ground; boiling it up will basically give you polenta. It's good, but that's not what the recipe calls for. Grits are much more coarsely ground and have a distinctive chewiness when cooked. Read More
(114)

Most helpful critical review

Rating: 2 stars
01/10/2011
This had a very good flavor but way too salty (and I like salt!) Don't see the need to add salt to chicken broth. Read More
(10)
236 Ratings
  • 5 star values: 180
  • 4 star values: 38
  • 3 star values: 12
  • 2 star values: 4
  • 1 star values: 2
Rating: 5 stars
04/22/2008
This is a great idea ... I have seen this recipe before but it's always with the shrimp mixture served separately on top. I have to comment on the reviewer who said to substitute cornmeal for grits because they were the same thing. They're not! (I'm a southerner). It's true that both are made from corn but they are ground and processed completely differently and often made from different parts of the corn kernel. Supermarket cornmeal is much more finely ground; boiling it up will basically give you polenta. It's good, but that's not what the recipe calls for. Grits are much more coarsely ground and have a distinctive chewiness when cooked. Read More
(114)
Rating: 4 stars
01/01/2009
Use THREE cups of chicken broth to ONE cup of grits - NO NEED TO BAKE! -after all ingredients are combined in the grits pot, add shrimp and eat after they turn pink - super delicious! We use Ro*tel tomatoes for a spicy kick. Read More
(99)
Rating: 5 stars
06/30/2008
YUM! My husband and I discovered a love for shrimp and grits on visits with our friend in Charleston. We've tried a few different variations, but like this one the best. Based on things we loved from other recipes, we have modified this one a bit. I use half chicken broth, half water, no salt, and I add mushrooms and FRESH chopped basil with the shrimp mixture. The basil really adds to the flavor of this dish...but then again, we really love fresh basil! Read More
(49)
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Rating: 4 stars
09/12/2008
This recipe was simple and very good -- hubby and I both enjoyed it. I'm wondering if some people's turned out runny because the recipe calls for 4 cups of stock to 1 cup of grits. I just followed the directions for the grits on the box and it only called for 3 cups of liquid. I also drained the tomatoes & chilies. For presentation I think I'd prefer a "deconstructed" version of this recipe but for a casual meal with family a one-pan recipe is the way to go. Read More
(27)
Rating: 5 stars
03/17/2011
Great recipe. You absoutely cannot substitute corn meal for grits. They are totally different. If you cook the grits the full 20 minutes they will not be runny. Directions on the grits package say cook five minutes but for a true southern grits texture cook 20 minutes stirring often or they will stick to the botton of pan, and be lumpy. One review says no need to bake. Don't skip this important step.. The flavors will not come together without baking. Thanks William for a super recipe. Read More
(25)
Rating: 5 stars
11/03/2017
This was a great dish. I served it for brunch today and had to make copies of the recipe for our friends. The only thing I can suggest for those who think it is a little runny is to drain the tomatoes and green chilies before adding to the mixture, or you could use Rotel tomatoes and green chilies. They work even better. Then it is perfect. The recipe didn't specify to do that. Read More
(22)
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Rating: 5 stars
10/02/2008
Never again will I pay $16 for this dish at a restaurant! I added crispy bacon to my dish. It came out great! Thanks for sharing. Read More
(20)
Rating: 5 stars
06/25/2008
My husband is from the south and we eat grits (not cornmeal) at least twice a week. One of my favorite restaurants serves a dish similar to this. I was very excited to find this recipe. I made the recipe as listed, but did adding some Hillshire Farms sausage. My husband and I enjoyed the dish, but did find it a bit salty. Next time I'll omit the salt and just flavor to taste when eating. Read More
(19)
Rating: 5 stars
03/19/2012
Followed the recipe except I didn't add any salt and I sprinkled the shrimp mixture with some creole seasoning as it cooked. Served it separately rather than as a casserole and it was wonderful! Read More
(17)
Rating: 2 stars
01/10/2011
This had a very good flavor but way too salty (and I like salt!) Don't see the need to add salt to chicken broth. Read More
(10)