When we went to Destin with my parents in August, I got some great shrimp from a local seafood market called, well, Shrimper's. It's actually in Santa Rosa Beach and has awesome key lime pie in addition to fresh seafood. Even though two people present are kind of lukewarm on shrimp and grits separately, this Southern Living dish was a great hit with everyone except Ben (unsurprisingly).
I doubled the recipe, and it made way too much. The recipe as written will serve 6 adults nicely.
I substituted a red bell pepper for the original green - with the green onion, this would be great for a Christmas brunch. I also added the shrimp to the casserole raw; I think cooking them before baking would make them rubbery. The recipe below contains my changes.
Cheesy Shrimp and Grits
4 cups chicken broth
1/2 teaspoon salt
1 cup regular or quick cooking grits (not instant)
1 cup shredded sharp cheddar cheese, divided (4 ounces)
1 cup shredded monterey jack pepper cheese (4 ounces)
2 tablespoons butter
6 green onions, chopped
1 red bell pepper, chopped
1 clove garlic, minced
1 lb fresh small shrimp, peeled and deveined
1 (10 ounce) can diced tomatoes and green chilies, drained
1/4 teaspoon salt
1/4 teaspoon pepper
1.Bring 4 cups chicken broth and 1/2 teaspoon salt to a boil in a large saucepan; stir in grits.
2.Cover, reduce heat, and simmer 20 minutes (follow package instructions - quick grits will take less time).
3.Stir together grits, 3/4 cup Cheddar cheese, and Monterey Jack cheese.
4.Melt butter in a large skillet over medium heat; add green onions, bell pepper, and garlic, and sauté 5 minutes or until tender.
5.Stir together green onion mixture, grits mixture, raw shrimp, and next 3 ingredients.
6.Pour into a lightly greased 2-quart baking dish.
7.Sprinkle top with remaining 1/4 cup shredded Cheddar cheese.
8.Bake at 350° for 30 to 45 minutes.