Wednesday, September 1, 2010

Shrimp + Tomato Grits

On Tuesday night, sweet boy made me this dish for dinner, and it was delicious!!! I feel the freedom to rave about this meal because I didn't make it myself and it isn't my recipe. Let me start by saying this...I don't really like grits. I never get shrimp and grits at weddings or formal events and I typically avoid eating them if I have a choice. So if you like grits, or if you don't, TRY this recipe! Just to give you a mental image of the preparation...Fletch did everything while I sat and watched wheel of fortune. But of course I got up for the occasional photo opportunity...

And the final product...YUM!

1 1/4 c. milk
1 tsp. salt
1 c. quick grits
1 stick + 1 Tbsp. butter
1/4 c. thinly sliced scallions
1/4 tsp. garlic powder
2 1/2 c. shredded cheddar cheese
1 can Ro-Tel Tomatoes

Heat oven to 350. Lightly grease 2 qt baking dish. Boil 2 cups water and milk. Add salt. Then slowly add grits and return to boil, stirring constantly for 1 minute. Reduce heat, cover, and let cook for 3 minutes. Add 1 stick butter, stir until melted. Cover and cook 3 minutes, until thick. Remove from heat, set aside. Melt remaining 1 Tbsp. butter in skillet and add scallions and saute 1 minute. Add to grits, along with garlic powder and 1 1/2 cups cheese. Stir until cheese melts. Add tomatoes, mix well and then pour in baking dish. Bake for 40 minutes. Sprinkle remaining cheese on dish for last 5 minutes. Fletch cooked the shrimp in a skillet with butter, scallions, and garlic powder. Then he set it aside until the grits were ready and put shrimp on the top.

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