Shrimp and Grits Bake

Name: Shrimp and Grits Bake
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 6 servings
Ingredients: 1 carton (32 ounces) chicken broth; 1 cup quick-cooking grits; 1 can (10 ounces) diced tomatoes and green chiles, drained; 1 cup shredded Monterey Jack cheese; 1 cup shredded cheddar cheese, divided; Freshly ground pepper; 2 tablespoons butter; 1 medium green pepper, chopped; 1 medium onion, chopped; 1 pound uncooked shrimp (31-40 per pound), peeled and deveined; 2 garlic cloves, minced

Total Time Prep: 20 min. Bake: 40 min.

Yield 6 servings

Test Kitchen Approved

This savory, comforting shrimp and grits bake requires a little oven time for the creamy grits and a quick saute for the shrimp.

Ingredients

1 carton (32 ounces) chicken broth
1 cup quick-cooking grits
1 can (10 ounces) diced tomatoes and green chiles, drained
1 cup shredded Monterey Jack cheese
1 cup shredded cheddar cheese, divided
Freshly ground pepper
2 tablespoons butter
1 medium green pepper, chopped
1 medium onion, chopped
1 pound uncooked shrimp (31-40 per pound), peeled and deveined
2 garlic cloves, minced

Directions

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

1-2/3 cups: 360 calories, 18g fat (10g saturated fat), 141mg cholesterol, 1199mg sodium, 26g carbohydrate (2g sugars, 2g fiber), 25g protein.

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

Recipe Creator