Shrimp and Grits Casserole |
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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 14 |
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...got this from a good friend of mine and need a safe place to find it! I've actually made this several times and I've come to the conclusion that I'm not a major fan of sundried tomatoes - so I've substituted green, yellow, red and orange peppers for the sundried and regular tomatoes; Andouille Sausage can be substituted for the bacon and the mushrooms can be left out if wanted. One-half of this recipe is still a lot of food and I've used fresh shrimp as well as frozen. I only use stone-ground grits and all the cream and butter as is called for - delish! Ingredients:
12 ounces bacon |
6 medium roma tomatoes (or 8-10 small) |
8 ounces sun-dried tomatoes packed in oil, julienned |
1 lb sliced mushrooms (any variety) |
1 cup butter, divided |
6 cups water |
2 cups heavy cream |
2 teaspoons salt |
3/4 teaspoon cayenne pepper |
1 3/4 cups quick-cooking grits |
2 lbs boiled shrimp |
green onion, sliced for garnish |
Directions:
1. Cook bacon till crisp: drain and chop coarsely. (We used the already cooked real bacon bits).
2. Squeeze extra juice from tomatoes. Dice and toss with julienned sundried tomatoes; set aside.
3. In large skillet, melt 1/2 stick butter over medium heat. Add mushrooms and brown slightly. Remove from pan, drain and cool.
4. In 3 quart saucepan, bring water, cream, salt, cayenne and 1 1/2 sticks butter to boil. Slowly stir in grits. Reduce heat and simmer 30 minutes, stirring occasionally. Remove from heat. Cover and let stand 10 minutes. (1 stick of butter is plenty for the grits).
5. Spread grits on bottom of 9x13 greased glass dish. Layer shrimp on, pressing into the grits. Next layer mushrooms, bacon and tomatoes in that order. Casserole may be refrigerated at this point and may be made up to 2 days ahead. Bake 30-40 minutes in a 325 degree oven. Garnish with green onions. Easily serves 12-14.
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