The Table: Shrimp and Grits Dressing….

Shrimp and Grits Dressing
from Southern Living Magazine
1 Pound Peeled, Medium-Size Raw Shrimp
3 Cups Chicken Stock
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 Cup Fine, Dry Herbed Breadcrumbs
1 Cup Chopped Green Onions
1/2 Cup Grated Parmesan Cheese
1/2 Cup Shredded Cheddar
Preheat oven to 325 degrees. De-vein shrimp, if desired.
Bring stock and next two ingredients to a boil in a large saucepan over medium-high heat. Whisk in grits, and return to a boil; reduce heat to low, and stir in butter. Cover and simmer, stirring occasionally, 10 minutes or until liquid is absorbed. Remove from heat.
Stir together eggs and next 5 ingredients in a large bowl. Gradually stir about one-fourth of hot grits mixture into egg mixture to temper eggs.
Add egg mixture to remaining hot grits mixture, stirring constantly. Stir in shrimp until well blended. Pour grits mixture into a lightly greased 9×13 inch baking dish.
Bake at 325 degrees for 55 minutes to 1 hour or until mixture is set. Let stand 10 minutes.
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