A light prep dish filled with tomatoes, peppers, cheese, and topped with shrimp. It’s an easy go-to for weeknights or get togethers.
Variations
Spice – I used Rotel Mild for a version with no heat. But if you love spicy foods, use a hotter version and add 1-2 teaspoons of Tabasco or Louisiana hot sauce to the grits.
Salt – Reduced sodium chicken broth can be used.
Cheesy Oven-baked Shrimp and Grits
Cheesy baked grits and skillet cooked shrimp in one tasty dish.
Servings: 6 people
Ingredients
- 32 ounces chicken broth
- 1 cup quick-cooking grits
- 1 10 ounce Rotel diced tomatoes and green chiles drained
- 1 cup Monterey Jack cheese shredded
- 1 cup Sharp cheddar cheese shredded, divided
- ground pepper
- 2 tablespoons unsalted butter
- 1 green pepper chopped
- 1 medium onion chopped
- 1 pound uncooked shrimp (31-40 per pound) peeled and deveined
- 2 garlic cloves minced
Instructions
- Preheat oven to 350°F. In a 9×13 inch baking dish, combine broth and grits. Bake, uncovered, until liquid is absorbed and grits are tender, about 30-35 minutes.
- Stir in tomatoes and chiles, Monterey Jack cheese, and ½ cup of the cheddar cheese. Continue baking until heated through, about 10 minutes. Remove from oven and sprinkle with remaining cheddar cheese and ground pepper, if using. Let stand for 5 minutes.
- While the grits are continuing to bake, cook vegetables and shrimp. Heat butter over medium-high heat; saute green pepper and onion until tender, about 6 minutes. Add shrimp and garlic. Season with salt and pepper, if desired. Cook and stir until shrimp are pink on both sides, about 2-3 minutes. Spoon over grits and serve immediately.
Notes
Reduced sodium chicken broth can be used to further reduce the sodium in the recipe.
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