shrimp and grits casserole Recipe







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shrimp and grits casserole

Name: Jennifer Miller
Base: Falls Church
Recipe: 4 cups chicken broth 1⁄2 teaspoon salt 1 cup regular grits 1 cup shredded sharp cheddar cheese, divided (4 ounces) 1 cup shredded monterey jack pepper cheese (4 ounces) 2 tablespoons butter or 2 tablespoons margarine 6 green onions, chopped 1 green bell pepper, chopped 1 garlic clove, minced 1 lb fresh small shrimp, peeled and cooked 1 (10 ounce) can diced tomatoes and green chilies, drained 1⁄4 teaspoon salt 1⁄4 teaspoon pepper DIRECTIONS Bring 4 cups chicken broth and 1/2 teaspoon salt to a boil in a large saucepan; stir in grits. Cover, reduce heat, and simmer 20 minutes. Stir together grits, 3/4 cup Cheddar cheese, and Monterey Jack cheese. Melt butter in a large skillet over medium heat; add green onions, bell pepper, and garlic, and sauté 5 minutes or until tender. Stir together green onion mixture, grits mixture, shrimp, and next 3 ingredients. Pour into a lightly greased 2-quart baking dish. Sprinkle top with remaining 1/4 cup shredded Cheddar cheese. Bake at 350° for 30 to 45 minutes.