Friday, February 11, 2011

Shrimp and Grits Casserole

(sorry that this picture is of the dish prior to baking, I neglected to take a pic of the final product)

Shrimp and Grits Casserole

This dish is so quick and easy to throw together. I like to prepare it in the morning following all of the steps except for baking, then refrigerate all day and pop in the oven just prior to dinner time. As is, this dish serves 6-8 people. For a smaller group divide the recipe in half.

-4 cups milk
-1 1/2 cups chicken broth
-2 cups quick cooking grits
-1/2 tsp salt
-1 cup parmesan cheese
-4 Tbsp butter
-6 oz cream cheese
-1 Tbsp dried chives
-3 Tbsp fresh parsley, chopped
-zest and juice of 1 lemon
-2 Tbsp hot sauce
-2 lbs medium shrimp, peeled and deveined 

Combine milk, broth and salt in a large pot and bring to a boil. Gradually add grits to the pot, stirring constantly with a whisk. Cook 5 minutes or until thick, stirring constantly. Remove from heat. Stir in Parmesan, butter, and cream cheese. Stir in chives, parsley, lemon zest and juice, hot sauce and shrimp. Spoon mixture into a greased 13 x 9 dish. Bake at 375° for 25-30 minutes.

1 comment:

Mary said...

Yum! I've been wanting to make Shrimp and Grits at home - thanks for the recommendation!