Quick and simple! The whole family will adore this one because it is a perennial favorite in my home!
| Prep Time: | 25 mins |
| Cook Time: | 1 hr |
| Total Time: | 1 hr 25 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 4 cups chicken broth
- 1 teaspoon salt
- 1 cup quick-cooking grits
- 2 tablespoons margarine
- 1 bunch green onions, chopped
- 1 green bell pepper, diced
- 2 cloves garlic, minced
- 1 pound peeled and deveined small shrimp
- 1 cup shredded Monterey Jack cheese
- ¾ cup shredded sharp Cheddar cheese
- 1 (10 ounce) can diced tomatoes and green chilies
- ½ teaspoon black pepper
- ¼ cup shredded sharp Cheddar cheese
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9×12 inch baking dish.
- Bring chicken broth and salt to a boil in a large saucepan over high heat. Stir in the grits, return to a simmer, then reduce heat to medium-low, and continue cooking for 20 minutes, stirring frequently.
- Meanwhile, melt the margarine in a skillet over medium heat. Stir in the green onions, green pepper, and garlic; cook until the peppers have softened, about 5 minutes. Stir in the shrimp, and cook until they begin to firm.
- Stir the Monterey Jack cheese, 3/4 cup Cheddar cheese, shrimp and vegetable mixture, canned tomatoes, and black pepper into the grits; pour into prepared baking dish and sprinkle with remaining 1/4 cup Cheddar cheese.
- Bake in preheated oven until the cheese is bubbly and beginning to brown, 30 to 45 minutes.
Nutrition Facts
| Calories | 281 kcal |
| Carbohydrate | 20 g |
| Cholesterol | 117 mg |
| Dietary Fiber | 2 g |
| Protein | 20 g |
| Saturated Fat | 7 g |
| Sodium | 750 mg |
| Sugars | 1 g |
| Fat | 14 g |
| Unsaturated Fat | 0 g |
Reviews
No changes made. My son tasted it, loved it and went home and also made it
Might add some crushed red pepper flakes for a little more spice.
Great recipe. One of the few I’ve seen without milk or heavy cream, so my lactose intolerant husband can eat it! I used vegan cheese and a whole can of Rotel (oops!), and added bacon. I think it would be good with quinoa or polenta, it just wouldn’t be shrimp and GRITS, it would be shrimp and quinoa! Grits, polenta (cornmeal), and quinoa are all good, but definitely different.
It is simpler and quicker than other shrimp and grits recipes, but it works! I will be making it again.
A weekly meal. The only thing I did different was used cups Better Than Bouillon fish base and boiled up the shrimp shells and used 2 cups of that instead of 4 cups chicken stock when making the grits. Really good!
Absolutely none It was delicious
This is a staple for my grits loving husband. The only change I make is to use half milk instead of all broth and the grits come out much creamier.
Love this version of shrimp and grits. Only change I made was putting the grits snd cheese mixture into the cast iron skillet in which I cooked the veggies and shrimp. Added the tomatoes and cheese grits. Turned out beautifully and I saved a pan from clean up. Will definitely be making this again!!
everyone loved this. I didn’t have Jack Cheese, so I used Havarti. would have probably been even better if I did have Jack (if that’s possible).
We are not fans of grits in their “naked” form, but these were loaded with flavor. Used 4 cups of water and 3 T of Knorr chicken granules (no additional salt) to cook quick grits for 20 minutes (even though the package directions stated differently) stirring frequently on simmer. Had most of the ingredients on hand, but used up 1/2 bag of shredded swiss & Guerye cheese + cheddar on the top. I did press excess liquid out of Rotel tomatoes and only had three green onions. Used 1# of med shrimp…no complaints. Poured into a pie plate coated with clarified butter (ghee). Baked in center of oven, turned broiler on for last few minutes to brown the top. Be careful with this step if your casserole dish is not broiler-proof. A definite do-over.
This is an excellent recipe and very easy to make. Like most reviews, I took out one cup of the chicken broth and used Rotel. This one is a keeper!
Added smoked sausage and instead of green onions used yellow onions. Needs Cajun seasoning
Loved this recipe! Very good frozen and reheated too!
I skipped the oven, and substituted for maple sausage links, which i diced into bite size pieces. And because I was out of chiles.. I added Cumin. Man o day was this good!
Underwhelmed. I expected this to be great based on the reviews. It seemed to be missing something in the flavor.
I substituted half the tomatoes with fire-roasted tomatoes and used corn grits instead of regular grits (not to be mistaken for cornmeal. That would be wrong). And, it was delish!!!!! I’be always loved this as a breakfast side as brunch but never made it. Now, with all the peppers and tomatoes, it can be served any time as a side. Loved it!
I really like this recipe. I use the mild diced tomatoes with chilies as my husband not crazy about really spicy things. Also I lessen the cheese and skip the baking step and it’s delicious!!! Thank you for the recipe!
Made it as written and it was great!
I have made this recipe for years and every time I serve it I am ask for the recipe. I always use Rotel and I add smoked sausage . These are the only changes I make, comes out perfect every time.
very tasty, very easy. I made it as written. we liked our very much but on our next try we will spice it up just a bit more, plus a few more shrimp. thanks
Made this for the first time last night, and it was an instant hit with our family. I eliminated the chilies because no one in my family does well with spicy foods. Otherwise, do what the recipe says and you’ll have a successful dinner!