 |
|
|
|
|
|
| |
Recipe of the Month
Fruits and Vegetables -
Shrimp and Cheese Grits
|
| INGREDIENTS |
- 2 cups chicken broth
-
2 cups water
-
1/2 teaspoon sea salt
-
1 cup quick-cooking white grits
-
2 cups shredded sharp Cheddar cheese
-
2 tablespoons butter
-
5 or 6 green onions, chopped
-
1 green bell pepper, chopped
-
1 1/2 pounds small shrimp, peeled, deveined, and cooked
-
1 (10-ounce) can diced tomatoes with green chiles, well drained
-
1/2 to 1 teaspoon seafood seasoning (Old Bay)
-
1/2 cup shredded sharp Cheddar cheese
-
6 slices bacon, cooked and crumbled optional)
|
| INSTRUCTIONS |
Preheat oven to 350°. Lightly grease a
9-x-13-inch baking dish.
Bring chicken broth, water, and salt to a boil over high heat. Slowly stir in grits. Reduce heat and simmer 15 minutes, stirring frequently. Stir together grits and 2 cups Cheddar cheese. Set aside.
Melt butter in a skillet over medium heat. Stir in onions and green peppers. Sauté about five minutes or until softened. Stir together grits mixture, onion mixture, shrimp, drained tomatoes, and seafood seasoning.
Pour into the prepared dish. Sprinkle with 1/2 cup Cheddar cheese and crumbled bacon, if desired. Bake 35-45 minutes or until bubbly. Let stand five minutes before serving. |
| |
|
|
|
|
|
|
|
|
|
|
|
|