I've made a lot of Shrimp and Grits but never "casserole style" until I read the reviews and decided to try this recipe last night. It wasn't as visually appealing as the composed version, but was FAR better than I expected and I'll definitely make it again! Using what I had on hand, I slivered half a yellow onion and subbed it for the scallions, and added two fresh diced jalapenos. I drained the RoTel into a glass measuring cup and then added the broth...I actually used leftover seafood stock and the flavor was fantastic. I was afraid that baking for 40 minutes would make the shrimp rubbery but it didn't. The end result was creamy (not soupy) and I served it in shallow pasta bowls, topped with fresh chopped flat leaf parsley. Delicious comfort food that's not too heavy -- a perfect weeknight meal!
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I've made a lot of Shrimp and Grits but never "casserole style" until I read the reviews and...