Quick Shrimp & Grits Casserole
Shrimp and Grits Casserole is hearty, slightly spicy, and easy to make!
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Servings: 8 SERVINGS
Calories: 276kcal
Equipment
- Knife and cutting board
- Large skillet
- Large saucepan
- 3 qt baking dish
- Oven
Ingredients
- 4 cups chicken broth
- ½ tsp salt
- 1 cup quick-cooking grits
- 2 tbsp butter
- 5 green onions, chopped
- 1 green bell pepper, diced
- 2 garlic cloves, minced
- 1 lb shrimp, peeled and deveined
- ½ tsp Old Bay seasoning
- ¼ tsp red pepper flakes
- ½ tsp dried oregano
- Freshly ground black pepper to taste
- 1 cup Monterey Jack cheese, shredded
- 1 cup cheddar cheese, shredded
- 1- 10 oz can diced tomatoes with green chilis
Instructions
- Spray a 3-quart baking dish with cooking spray and preheat the oven to 350 F.
- Pour the chicken broth into a large saucepan and bring to a boil. Stir in the salt and grits, bring to a boil, reduce the heat, and simmer for 20 mins, stirring frequently.
- Melt the butter in a large skillet and sauté the green onion, bell pepper, and garlic until tender, about 5 mins. Add the shrimp, oregano, red pepper flakes, Old Bay, and black pepper. Cook the shrimp for 2 minutes on each side. Remove from heat.
- Into the cooked grits, add the sauteed veggies, shrimp, Monterey Jack cheese, ½ cup cheddar, and diced green tomatoes with green chilis. Stir to combine. Pour the mixture into the prepared baking dish, top with the remaining ½ cup of cheddar, and bake for 30 to 45 minutes or until bubbly and golden brown.
Nutrition
Calories: 276kcal | Carbohydrates: 18g | Protein: 19g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 2g | Cholesterol: 121mg | Sodium: 886mg | Potassium: 158mg | Fiber: 1.5g | Sugar: 2g | Vitamin A: 12IU | Vitamin C: 28mg | Calcium: 25mg | Iron: 7mg