Ingredients
Scale
- 4 cups chicken broth
- 1 cup stone-ground grits
- 1 cup shredded sharp cheddar cheese
- 4 ounces cream cheese
- 2 tablespoons olive oil
- 1 diced bell pepper
- 3 sliced green onions
- 1 pound fresh shrimp, peeled and deveined
- 2 teaspoons Cajun seasoning
Instructions
- In a medium saucepan over medium heat, bring 4 cups of chicken broth to a gentle simmer.
- Gradually whisk in 1 cup of stone-ground grits, stirring constantly until thickened (about 5-7 minutes).
- Reduce heat to low and stir in 1 cup shredded sharp cheddar cheese along with 4 ounces of cream cheese until melted.
- Set aside.
- In a large skillet over medium heat, add 2 tablespoons of olive oil.
- Once hot, toss in 1 diced bell pepper and sauté until softened (about 5 minutes).
- Add in 3 sliced green onions and continue cooking for another minute.
- Add 1 pound of fresh shrimp to the skillet with the sautéed vegetables.
- Sprinkle in 2 teaspoons of Cajun seasoning.
- Cook until the shrimp turn pink and opaque (about 3-4 minutes), stirring occasionally.
- In a large mixing bowl, combine the prepared grits with the shrimp mixture along with any remaining juices from the skillet.
- Stir gently until everything is well incorporated.
- Preheat your oven to 350°F (175°C).
- Grease a baking dish with non-stick spray or butter then pour in the shrimp and grits mixture evenly.
- Bake uncovered in your preheated oven for about 25-30 minutes or until bubbly and golden on top.
- Remove from oven and let cool slightly before serving.
- Garnish with reserved green onions before serving warm.
Notes
Store leftovers in an airtight container.
Reheat in the oven for best results.
Garnish with fresh herbs before serving.
Use shrimp stock for richer flavor.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Method: Bake
Nutrition
- Calories: 350 kcal
- Sugar: 8g
- Sodium: 800mg
- Fat: 15g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 25mg