Taste of Home
Oven-Baked Shrimp & Grits
TOTAL TIME: Prep: 20 min. Bake: 40 min.
YIELD: 6 servings.
On chilly days, I doctor up grits and top them with shrimp for a comfy meal. If you’re not a seafood lover, use chicken, ham or both. —Jerri Gradert, Lincoln, Nebraska
Ingredients
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1 carton (32 ounces) chicken broth
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1 cup quick-cooking grits
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1 can (10 ounces) diced tomatoes and green chiles, drained
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1 cup shredded Monterey Jack cheese
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1 cup shredded cheddar cheese, divided
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Freshly ground pepper
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2 tablespoons butter
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1 medium green pepper, chopped
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1 medium onion, chopped
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1 pound uncooked shrimp (31-40 per pound), peeled and deveined
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2 garlic cloves, minced
Directions
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1.
Preheat oven to 350°. In a 13x9-in. or 2-1/2-qt. baking dish, combine broth and grits. Bake, uncovered, until liquid is absorbed and grits are tender, 30-35 minutes.
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2.
Stir in tomatoes, Monterey Jack cheese and 1/2 cup cheddar cheese. Bake, uncovered, until heated through, about 10 minutes. Sprinkle with pepper and remaining cheese; let stand 5 minutes.
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3.
In a large skillet, heat butter over medium-high heat; saute green pepper and onion until tender, 6-8 minutes. Add shrimp and garlic; cook and stir until shrimp turn pink, 2-3 minutes. Spoon over grits.
Nutrition Facts
1-2/3 cups: 360 calories, 18g fat (10g saturated fat), 141mg cholesterol, 1199mg sodium, 26g carbohydrate (2g sugars, 2g fiber), 25g protein.
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