Recipe by William A.
"Quick and easy! This one will be loved by the whole family; it is a constant favorite in my house!"
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green onions, chopped
green bell pepper, diced
peeled and deveined small shrimp
shredded Monterey Jack cheese
shredded sharp Cheddar cheese
1 (10 ounce) can
diced tomatoes and green chilies
shredded sharp Cheddar cheese
This is a great idea ... I have seen this recipe before but it's always with the shrimp mixture served separately on top. I have to comment on the reviewer who said to substitute cornmeal for grits because they were the same thing. They're not! (I'm a southerner). It's true that both are made from corn but they are ground and processed completely differently and often made from different parts of the corn kernel. Supermarket cornmeal is much more finely ground; boiling it up will basically give you polenta. It's good, but that's not what the recipe calls for. Grits are much more coarsely ground and have a distinctive chewiness when cooked.
This had a very good flavor but way too salty (and I like salt!) Don't see the need to add salt to chicken broth.
Use THREE cups of chicken broth to ONE cup of grits - NO NEED TO BAKE! -after all ingredients are combined in the grits pot, add shrimp and eat after they turn pink - super delicious! We use Ro*tel tomatoes for a spicy kick.
YUM! My husband and I discovered a love for shrimp and grits on visits with our friend in Charleston. We've tried a few different variations, but like this one the best. Based on things we loved from other recipes, we have modified this one a bit. I use half chicken broth, half water, no salt, and I add mushrooms and FRESH chopped basil with the shrimp mixture. The basil really adds to the flavor of this dish...but then again, we really love fresh basil!
This recipe was simple and very good -- hubby and I both enjoyed it. I'm wondering if some people's turned out runny because the recipe calls for 4 cups of stock to 1 cup of grits. I just followed the directions for the grits on the box and it only called for 3 cups of liquid. I also drained the tomatoes & chilies. For presentation, I think I'd prefer a "deconstructed" version of this recipe, but for a casual meal with family, a one-pan recipe is the way to go.
My husband is from the south and we eat grits (not cornmeal) at least twice a week. One of my favorite restaurants serves a dish similar to this. I was very excited to find this recipe. I made the recipe as listed, but did adding some Hillshire Farms sausage. My husband and I enjoyed the dish, but did find it a bit salty. Next time I'll omit the salt and just flavor to taste when eating.
Never again will I pay $16 for this dish at a restaurant! I added crispy bacon to my dish. It came out great! Thanks for sharing.
This was a great dish. I served it for brunch today and had to make copies of the recipe for our friends. The only thing I can suggest for those who think it is a little runny is to drain the tomatoes and green chilies before adding to the mixture. Then it is perfect. The recipe didn't specify to do that.
* Percent Daily Values are based on a 2,000 calorie diet.
Spicy Shrimp and Grits
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
** Calories: 281
** Calories from Fat: 121
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