Every few months, our neighborhood has a morning get together for coffee and conversation. It’s a great chance to catch up and see one another—it’s amazing how you can live right next door or on the same street with someone and not talk to them except for the occasional wave, smile and “how are you?” And, since my neighborhood is filled with more than its share of great cooks—wonderful breakfast food has become part of this tradition. Last week, three of our own hosted and served a wonderful buffet of yummy things to eat.
Neighbor Wendy brought this absolutely delicious version of shrimp and grits—and right after my first bite I begged, “Can I please blog this?” Neighbor Wendy never says no to anybody about anything…and has the sunniest southern personality you can imagine…so of course, she said, “sure honey!” and then actually sent me the recipe the very next day. I made just a couple of changes (hers called for a green pepper as part of the vegetables and I have a son who won’t eat green peppers—and I added the hot sauce because I always do that with grits recipes.) Wendy makes hers with regular grits—I made mine with Dixie grits that cook faster, because that’s what I had on hand. However you do it, if you make this for your family for breakfast, for brunch, for lunch or dinner—you will be basking in compliments.
Aunt Wendy’s Shrimp ‘n Grits Casserole
Serves 6 to 8
4 cups chicken broth
1 cup regular grits or quick-cooking grits
1 cup shredded sharp cheddar cheese
1 cup shredded Monterey Jack Pepper Cheese
1 bunch (about 6) green onions, thinly sliced
2 tablespoons unsalted butter
1 garlic clove, minced
1 pound small fresh shrimp, peeled and cooked
1 10 ounce can diced tomatoes and green chilies (I used Rotel original), drained
½ teaspoon salt
¼ teaspoon pepper
½ teaspoon Louisiana hot sauce
Bring the chicken broth and the salt to a boil in a large saucepan. Stir in the grits. If you’re using regular grits, cover, reduce heat and simmer until done—about 20 minutes. If you’re using quick cooking grits, stir constantly until done—about 4 to 5 minutes.
Stir together the cooked grits and both cheeses.
Melt the butter in a skillet over medium heat. Add the green onions, and garlic and sauté for 5 minutes or until tender. Stir the onion/garlic mixture and the shrimp into the grits mixture. Stir in the tomatoes and green chilies, the black pepper and additional salt if needed. Pour into a lightly greased 2-quart baking dish.
Bake at 350 degrees for 30 minutes.