Ginger's Shrimp and Grits
Ingredients1 h 10 m servings 422
- Pour the milk into a large saucepan with the salt, cayenne pepper, and black pepper, and bring to a boil over medium heat, stirring constantly to prevent scorching. Sprinkle in the grits, cover, and simmer for 20 to 25 minutes, stirring occasionally until thickened.
- Uncover the grits, and add 1 1/2 cups of shredded Cheddar cheese and the hot pepper sauce, beating the mixture with a spoon until the cheese melts and the mixture is smooth. Cover the cheese grits and set them aside to firm up.
- Heat the olive oil in a saucepan over medium heat, and cook and stir the onion and garlic for about 5 minutes, until the onion is translucent. Add the shrimp, and toss them in the hot oil for about 3 minutes, until the shrimp just turn pink and opaque. Stir in the garlic powder and diced tomatoes with chile peppers, and set the shrimp mixture aside.
- Preheat oven to 350 degrees F (175 degrees C), and spray a 7x11-inch baking dish with cooking spray. Place about 1 cup of shrimp mixture in the bottom of the dish, followed by 1 cup of cheese grits in a layer. Continue layering shrimp and grits, and top the final layer with 1 cup Cheddar cheese.
- Bake in the preheated oven for 30 minutes, until the cheese topping is bubbling and beginning to brown. Let the casserole set for about 10 minutes before serving.
Per Serving: 422 calories; 26.4 13.9 32.2 212 1321 Full nutrition
ReviewsRead all reviews 6
This was absoluely wonderful. We had it last night for dinner and my husband could not stop praising it. I halved the recipe, and it worked fine, althought it would have been just as good to ...
My family loved this recipe, however, a little too spicy for us and I left out the hot sauce. Will definitely make again and allow husband and one son to hot season on their own; myself and you...
This is a great recipe! You can easily adjust the spiciness to your preference. My hubby and I like only a little bit of heat, so I skipped the hot pepper sauce and only added a pinch of cayenne...
I served this for our champagne breakfast/brunch on Thanksgiving. It was a huge success! I excluded the diced tomatoes as I didn't have any on hand and I was NOT going back to the supermarket ...
Flavor is Right on. When I served it I gave extra hot sauce and cheese to whoever wanted it spicier or cheesier and it was a hit, everyone loved it and asked me to make it again! I did intend ...