OVEN-BAKED SHRIMP & GRITS
On chilly days, I doctor up grits and top them with shrimp for a comfy meal. If you're not a seafood lover, use chicken, ham or both. -Jerri Gradert, Lincoln, Nebraska
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 6 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. In a 13x9-in. or 2-1/2-qt. baking dish, combine broth and grits. Bake, uncovered, until liquid is absorbed and grits are tender, 30-35 minutes., Stir in tomatoes, Monterey Jack cheese and 1/2 cup cheddar cheese. Bake, uncovered, until heated through, about 10 minutes. Sprinkle with pepper and remaining cheese; let stand 5 minutes., In a large skillet, heat butter over medium-high heat; saute green pepper and onion until tender, 6-8 minutes. Add shrimp and garlic; cook and stir until shrimp turn pink, 2-3 minutes. Spoon over grits.
Nutrition Facts : Calories 360 calories, Fat 18g fat (10g saturated fat), Cholesterol 141mg cholesterol, Sodium 1199mg sodium, Carbohydrate 26g carbohydrate (2g sugars, Fiber 2g fiber), Protein 25g protein.
STEW FRIED SHRIMP AND GRITS
It doesn't get much better than this!
Provided by Sherard Lewis @Islandgirl285
Categories Other Main Dishes
Number Of Ingredients 7
Steps:
- In a large cast iron frying pan or Dutch oven, fry salt pork slices until golden brown. Remove and set aside. Add shrimp that have been lightly floured and cook until both sides are pink; turning often. Remove shrimp and add a little cooking oil; add potatoes and onions and cook until soft. Add enough water to make a thick gravy. Add shrimp, salt and pepper. Cook until heated through. Serve with grits.
- The grits are also good with grated cheddar cheese and a can of Ro-tel tomatoes added to them. My sister likes the shrimp served over potatoes, my brother's favorite way is with rice and for me, the grits.
- Serve salt pork strips with a hot biscuit.
SHRIMP STEW WITH GRITS CRUST
Traditional shrimp and grits lacks crunch. That may be fine, but there's another option: Spread the grits on top of the shrimp, and bake until golden brown and crisp.
Provided by Mark Bittman
Categories easy, weekday, casseroles, main course
Time 45m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Heat the oven to 375. Combine the milk with 2 cups water and ½ teaspoon salt in a medium saucepan over medium heat. Bring nearly to a boil, then whisk in the grits. Reduce heat to low, and simmer, whisking often, until thick, 10 or 15 minutes. Stir in the Cheddar and black pepper. Set aside.
- Put the oil in a large, deep, ovenproof skillet over medium heat. When it is hot, add the onion, celery, bell peppers, 1/2 teaspoon salt and pepper; cook, stirring occasionally, until the vegetables soften, 8 to 10 minutes. Sprinkle in the flour, and cook, stirring frequently, until the flour turns a light brown, 2 to 3 minutes.
- Stir in the cayenne, stock and lemon juice, scraping up the browned bits, and bring to a simmer; add the scallions and parsley. Taste, and adjust the seasoning, then stir in the shrimp.
- Spread the grits over the top of the stew; bake until the grits are firm and lightly browned, 20 to 25 minutes. To brown the grits even more, run the skillet under the broiler for a minute or 2. Scoop the stew and grits into bowls, and serve.
Nutrition Facts : @context http, Calories 490, UnsaturatedFat 13 grams, Carbohydrate 47 grams, Fat 23 grams, Fiber 6 grams, Protein 24 grams, SaturatedFat 8 grams, Sodium 1068 milligrams, Sugar 6 grams, TransFat 0 grams
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