Wednesday, April 17, 2013

Spicy Shrimp and Grits

One of my favorite college traditions in Chapel Hill was dining at Crooks Corner with my mom. We just loved their shrimp and grits, and would spend an evening sitting on their patio while sipping wine and enjoying delicious Southern cuisine. The recipe was developed by the late Bill Neal, which we learned after my mom brought in his cookbook for an autograph and our server politely informed us that he was no longer among the living. Woopsies! The Crooks Corner recipe is the crème de la crème, and is set apart by the mushrooms, bacon, and fancy grits. 

With that being said, I feel that I have committed a sin, as I found a recipe for shrimp and grits that takes half the time in the kitchen and is baked into a creamy casserole with cheddar cheese on top. This is a great weeknight version, when you're running short on time or want to entertain guests without spending hours in the kitch. As always, Bon Appetit! 

Spicy Shrimp and Grits
adapted from Allrecipes

4 cups chicken broth (follow directions on grits for ratio)
1 cup grits (I love stone ground grits)
2 Tbsp butter
1 bunch green onions, chopped
1 green bell pepper, diced
2 cloves garlic, minced
1 pound peeled and deveined shrimp
2 links andouille sausage, cut into large pieces
1 cup shredded Monterey Jack cheese
3/4 cup shredded sharp cheddar
1 (10 oz) can rotel (I use the spicy version with habanero peppers)
1/2 tsp black pepper
1/4 cup shredded sharp Cheddar cheese

  1. Preheat oven to 350. Grease a 9x12 inch baking dish.
  2. Bring chicken broth to a boil, stir in the grits, cook according to package instructions.
  3. Melt butter in a skillet over medium heat. Stir in green onions, green bell pepper, and garlic. Cook until peppers have softened, about 5 minutes. Stir in the shrimp and andouille sausage and cook until the shrimp begin to firm. 
  4. Stir the Monterey Jack, 3/4 cup cheddar, shrimp and vegetable mixture, canned tomatoes, and black pepper into the grits. Pour into baking dish and sprinkle with remaining 1/4 cup cheddar cheese. 
  5. Bake in preheated oven until bubbly and beginning to brown, 30 to 40 minutes. 

No comments:

Post a Comment