Serves 6. Recipe is from “Quick-fix Southern: Homemade Hospitality in 30 Minutes or Less.” “Shrimp and Grits became a favorite of mine while I was living in Charleston, S.C., for culinary school. I like to order it when I see it on the menu because every chef makes it differently. Baking it all together in one dish is certainly easier and faster than the traditional recipes.”
4 cups chicken broth
1 cup quick grits
4 ozs. cream cheese
1 cup pre-shredded Monterey Jack cheese
1 lb. medium shrimp
1/2 medium red onion
1 tbl. unsalted butter
1 clove garlic, minced
1 tbl. chopped fresh parsley
1 tbl. freshly squeezed lemon juice
1/2 tsp. salt
1/2 tsp. freshly ground black pepper
1/2 cup pre-shredded sharp cheddar cheese
1. Preheat the oven to 375 degrees. Lightly spray a 7x11-inch baking dish with nonstick cooking spray.
2. Combine the broth and grits in a large stockpot. Turn the heat to medium-high and cook for 20 minutes, stirring very often. Remove from the heat and stir in the cream cheese and Monterey Jack.
3. While the grits are cooking, peel and chop the shrimp. Set aside.
4. Finely chop the red onion.
5. Heat the butter in a small skillet. Add the red onion and garlic. Cook for 4 to 5 minutes, or until softened. Stir into the grits.
6. Add the shrimp, parsley, lemon juice, salt and pepper to the grits. Stir to combine. Spoon into the prepared dish. Top with the cheddar cheese.
7. Bake for 25 minutes.
Testing note: Lang must be very fast at prepping ingredients. If I had had to peel the shrimp (I had purchased peeled shrimp), I doubt I’d have gotten the dish in the oven within 30 minutes. Also, I suggest using a dash or two of Tabasco or a bit more pepper.