Saturday, June 21, 2014


1 lb peeled, medium-size raw shrimp
3 cups chicken broth
1/2 tsp salt
1/4 tsp ground red pepper
1 cup uncooked regular grits
1/2 cup butter
3 large eggs, lightly beaten
1 red bell pepper, diced
1 cup fine dry breadcrumbs
1 cup chopped green onion
1/2 cup grated Parmesan cheese

Preheat oven to 325 degrees.
Lightly grease an 11 x 7-inch baking pan; set aside.

Devein shrimp.

In a large saucepan over medium-high heat, bring the broth, salt and red pepper to a boil. Whisk in the grits and return to a boil; reduce heat to low and stir in the butter. Cover and simmer, stirring occasionally for 10 minutes or until the liquid is absorbed; remove from heat.

In a large bowl, stir together the eggs, bell pepper, breadcrumbs, green onion, and Parmesan cheese.  Gradually stir about a fourth of the hot grits mixture into the egg mixture. Add mixture to the remaining hot grits, stirring constantly. Stir in the shrimp until blended throughout.  Pour the mixture into the prepared pan.

Bake at 325 degrees for about an hour or until set.

Let dressing stand for 10 minutes before serving

Note: This is an old Southern Living magazine recipe.

1 comment:

Linda said... of my favorite dishes. Look forward to trying this. Thanks, Linda! Linda