So I offered to cook dinner tonight and Dave suggested shrimp and grits. I have to say I’m proud of myself, it was my first time making this dish and it turned out yummy! Dave helped with some tips on adding additional layers of spice for the Cajun kick and it turned out pretty tasty!
Here are some pics and below is the recipe I followed:
Chopped bell pepper and green onions
Shrimp, peeled and deveined….thanks HEB!
Grits are ready…
I toasted garlic bread for dipping, mmmmmmmm!
- 4 cups chicken broth
- 1 teaspoon salt
- 1 cup quick-cooking grits
- 2 tablespoons margarine
- 1 bunch green onions, chopped
- 1 green bell pepper, diced
- 2 cloves garlic, minced
- 1 pound peeled and deveined small shrimp
- 1 cup shredded Monterey Jack cheese
- 3/4 cup shredded sharp Cheddar cheese
- 1 (10 ounce) can diced tomatoes and green chilies
- 1/2 teaspoon black pepper
- 1/4 cup shredded sharp Cheddar cheese
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9×12 inch baking dish.
- 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.