Shrimp & Grits
Ingredients:
2 cups quick cook (not instant) grits, cooked in 3 cups of water
2 or 3 medium onions finely chopped
2 lbs cooked, diced shrimp (You can use petite salad shrimp. I used the frozen kind and it was great.)
1 TBSP minced garlic (The kind from a jar works great.)
1 stick butter
1 finely chopped bell pepper
3 jalepeno peppers, finely chopped (I used one large banana pepper since I REALLY can't deal with spicy stuff right now.)
11/2 cup heavy whipping cream
12 cup roasted chopped pimentos (jar)
2 cups shredded sharp cheddar
1 1/2 cup monterrey jack cheese
1/2 cup parmesan cheese
1 TBSP Old Bay seasoning
2 TBSP Creole seasoning
1/4 cup parsley flakes
Cook grits according to package directions, just reducing water amount.
Saute' onions, garlic, bell pepper, jalepeno (or banana) pepper, and butter in a large skillet.
Isn't it pretty? So green! You can ALMOST pretend it's good for you.
Pour grits into a large bowl and add sauteed veggies. The grits will be super-thick, due to the reduced water amount.
Add roasted peppers, cheeses, and seasonings. Stir well. Add shrimp, heavy whipping cream, and parsley.
Pour into a large, greased pyrex dish.
Bake at 350 degrees for 40 minutes.
Enjoy!
I served my shrimp and grits with Torie's recipe for Country French Bread. It is AWESOME!!!
