An Oyster's Best Friend
Ed's Red Shrimp and Grits
- 3 cups chicken broth
- 1 cup half-and-half
- 1 1/2 cups quick-cooking grits
- 1 1/2 cups shredded sharp cheddar cheese
- 1 can (10-ounce) original, medium spiced or mild diced tomatoes with green chiles, drained
- 1 tablespoon vegetable oil or olive oil
- 1 garlic clove, minced
- 1 to 1 1/2 pounds medium (41/50 count) shrimp, peeled and deveined
- 1 teaspoon cajun seasoning
- crisp and crumbled bacon
- sliced green onions
- Ed's Red Hot Sauce
- Preheat oven to 350F
- In a medium heavy-bottom saucepan, bring the broth and half-and-half to a boil. Gradually stir in the grits. Reduce the heat to low, and cover, stirring occasionally, for 8 to 10 minutes or until the grits are tender. Add the cheese, and stir until melted. Remove from the hear, stir in the tomatoes, and set aside.
- In a large skillet, heat the vegetable oil over medium-low heat. Add the garlic, and saute for about 2 minutes, until tender. Increase the heat to medium, and add the shrimp and cajun seasoning, stirring constantly until the shrimp are coated with seasoning yet not cooked through, about 1 minute.
- Pour the grits into a lightly greased 2 1/2 quart casserole dish. Fold in the shrimp, ensuring the grits cover them (to keep them tender while baking).
- Cover, and bake for about 40 minutes, or until the casserole is set and the edges are golden. Garnish with the bacon and green onions, and serve with Ed's Red.