Monday, March 15, 2010

Shrimp and Grits

Are you ready for some serious yumminess?  Oh, I think so too.  Behold:

Shrimp & Grits

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.


I served my shrimp and grits with Torie's recipe for Country French Bread.  It is AWESOME!!!

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