Shrimp & grits is a southern-tradition dish with which I was absolutely not familiar until I moved to North Carolina. And, I'll admit, I was afraid to try it at first. I mean, what was a grit, anyway?? Well, I've gotten past my fear - and I'm so glad I did. I now love shrimp & grits. This is a creamy-comfort food version to make easily at home. A lot of shrimp & grit dishes are spicy - this one certainly is not. It's a very mild-flavored, cheesy, shrimpy grits casserole-style dish.
|I like my shrimp & grits with limas|
Start by cooking up your grits. I've learned from my southern friends, who've grown up cooking grits, that the secret to good grits is to add the grits to the liquid mixture very slooooooowly. Whisk them constantly while you're adding the grits, and cook them until they're very thick.
|Get the grits good and thick ... like this|
Then put in stuff that makes the grits even yummier ... Parmesan cheese, cream cheese, and butter!
|All baked and ready to gobble up|
Shrimp & Grits Casserole
Adapted from Cooking Light magazine
2 c. milk
3/4 c. chicken broth
1 c. quick-cooking grits
1/4 tsp. salt
1/2 c. shredded Parmesan cheese
2 T. butter
4 oz. cream cheese
1 or 2 T. chopped fresh chives (you can also use dried)
3 T. fresh parsley or 1 T. dried parsley
1 T. lemon juice
1 lb. peeled shrimp, roughly chopped
Bring milk and chicken broth to a boil in a medium saucepan. Gradually add grits and salt to pan, stirring constantly with a whisk. Cook 5 minutes or until thick, stirring constantly. Remove grits from heat. Stir in Parmesan, butter, and cream cheese until melted; then stir in remaining ingredients.
Spoon grits mixture into a 11x7" baking dish generously coated with cooking spray. Bake at 375 degrees for 25 minutes, or until set and the top is just starting to get some golden brown areas.
This post linked with This Week's Craving hosted by Delightful Country Cookin', Countdown to 2012 - Best Main Dishes of 2011 hosted by Finding Joy in My Kitchen.