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My review
Ginger's Shrimp and Grits
Ginger Hackley
"This a casserole-type shrimp and grits, which is how it is served at my favorite restaurant, where the shrimp and grits are served in an individual stoneware dish, topped with cheese, and baked until melted and crusty. The cheese grits are a variation of a recipe of a good friend, which are so scrumptious it will make you beg and howl for more! This recipe would be just as good using white cheddar."
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Ingredients
1 h 10 m servings 422 calsOriginal recipe yields 8 servings
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Directions
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- 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.
Nutrition Facts
Per Serving: 422 calories; 26.4 g fat; 13.9 g carbohydrates; 32.2 g protein; 212 mg cholesterol; 1321 mg sodium. Full nutrition
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Reviews
Read all reviews 6Most helpful
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9/13/2011
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 ...
3/30/2009
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...
8/7/2011
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...
11/27/2011
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 ...
7/30/2012
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 ...