- 1/2 stick butter, melted
- 3 tsps. olive oil
- 1 small yellow onion, diced
- 1 cup roasted red peppers, chopped
- 1 tsp garlic, minced
- 8 oz fresh mushrooms, sliced
- 4 cups chicken broth
- 1-1/4 cup grits
- 1 cup sharp cheddar cheese, grated
- 1 cup pepper jack cheese, grated
- 2 pounds shrimp, peeled & deviened
- 2 tbsps Cajun seasoning
- 1 can Rotel original tomatoes, drained
- salt & pepper to taste
If you love seafood like we do here on the Gulf Coast, you will LOVE this recipe. Shrimp and Grits is a staple at every seafood restaurant in our community and was the dish I always ordered when going out. When I came across this recipe at my friend’s Christmas party, I knew it would become one of my family’s favorite. I’ve adapted the original recipe to meet my family’s taste.
- Add 1 tsp olive oil, shrimp and Cajun Seasoning to frying pan. Saute until shrimp turn pick.
- Remove shrimp from pan, drain liquid. Add remaining butter and olive oil to pan.
- Add yellow onion, roasted pepper, and mushrooms; cook until tender.
- Add minced garlic, cook 1 minute longer
- In separate pot, add chicken broth, bring to boil, add grits and cover; cook until done.
- Add shrimp, cheddar cheese, pepper jack cheese, Rotel, and grits back into the frying pan and mix thoroughly.
- Salt & pepper to taste, pour into a 13″x9″ baking dish.
- Bake 350 degrees for 30-49 minutes.
- Allow to sit to thicken.
Note: To save time, you can have your shrimp peeled and steamed with Cajun seasoning at most seafood markets.