SHRIMP AND GRITS CASSEROLE (Adapted from Southern Living)
This recipe is great! I love that it’s not too rich – some shrimp and grits recipes are just too too much cream and/or cream cheese for me.
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Cooking tools:
- Saucepan
- Skillet
- Oven
- Baking dish
- Mixing bowl
- Measuring cup
- Measuring spoon
- Spoon
- Pan
- Can opener
- Grater
- Cutting board
- Chef's knife
- Spatula
- Aluminum foil
Ingredients
- 4 cups chicken broth
- 1/2 teaspoon salt
- 1 cup regular grits
- 1 cup (4 ounces) shredded sharp Cheddar cheese, divided
- 1 cup (4 ounces) shredded Monterey Jack cheese with peppers
- 2 tablespoons butter or margarine
- 6 green onions, chopped
- 1 garlic clove, minced
- 1 pound small fresh shrimp, peeled and cooked
- 1 TBSP Olive Oil
- 1 tsp lemon juice
- 1 (10-ounce) can diced tomatoes and green chiles, drained
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
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