Shrimp and grits is a Southern favorite in which creamy grits are topped with saucy shrimp. This week, I'm combining the ingredients and baking a delicious casserole.
Though I'm usually a purist about using stone-ground grits, there are so many flavorful ingredients in this recipe that you can use quick-cooking grits.
If you'd like to vary the recipe, substitute jalapeno Jack or another cheese in place of the cheddar. You also can substitute smoked sausage or browned breakfast sausage for the ham. I've seen similar recipes that call for the addition of a can of Rotel tomatoes. (Check out the recipe for cheesy shrimp and grits casserole from professional golfer Charles Howell III in the Junior League of Augusta's newest cookbook, Par 3 Tea-Time at the Masters: Relaxed Entertaining Augusta, Georgia Style. It calls for the tomatoes, along with onion and bell pepper.
Serve with muffins and a tossed salad for dinner or with a fruit salad for brunch.
Heat oven to 350 degrees. Bring the chicken broth to a boil. Whisk in the grits, reduce heat and simmer 10 minutes. Pour into a large bowl. Stir in the 1 cups of the sharp cheddar cheese, all of the Parmesan and eggs. Season to taste with black pepper.
While the grits cook, melt the butter in a large nonstick skillet over medium-high heat. Add the mushrooms, ham and green onion and saut until the mushrooms are golden. Stir in the garlic and sherry and cook for 1-2 minutes. Season with salt and pepper, to taste. Stir the mushroom mixture into the grits. Sprinkle the shrimp with the garlic salt, stir them into the grits and pour into a greased 3-quart baking dish. Bake for 30 minutes, until shrimp are done and casserole is hot.
310 calories, 10.45 grams fat, 19 grams carbohydrates, 31 grams protein, 159 milligrams cholesterol, and 1,501 milligrams sodium.
Recipe analyzed by Maria Thomas, intern with the Augusta Area Dietetic Internship
