Shrimp and Grits Casserole
Last week, a mistake turned into a find and an experiment.
I decided to add Ree Drummond's cheese bread to the meal train last weekend.
And instead of mincing garlic, I went to my go-to garlic salt - SO STUPID.
The cheese already makes it all so salty, and this stuff was unpalatable. . .
But WAIT! It DID remind me of the original garlic cheese roll that Aunt Anne, Aunt Peggy, Mary, and Dede have discussed in our memory of the old family recipe.
I remember my grandmother even admitting as she squeezed the stuff out of the tube, "Now, we don't ask what this stuff is. It's just what makes it good."
A couple years ago, I went surfing for a version of it one day - it's gone.
Loved how many tributes I saw to it - and attempts at recreating it:
This tribute even had the Company Grits recipe that I'm convinced we used.
So, as I tasted this over-salted, garlicky, cheddar concoction - I thought of the pound of shrimp I had in the fridge and figured THIS mistake would make garlic cheese grits for a shrimp and grits casserole - my preferred method for the dish. Shrimp stay tender, grits stay creamy.
Because this was experimental, there are things I'd do differently - but:
Garlic Cheese Spread:
1 c. Grated Cheddar Cheese
1 c. Monterey Jack Cheese, Grated
1/2 c. Grated Parmesan Cheese
1/2 c. (Real) Mayonnaise
1/2 cup Butter softened
2 tsp of Garlic Salt (WHOOPS)
3 cups Whole Milk
3 cups Chicken Stock
2 cups Grits (slow or quick)
~ Boil milk and stock then whisk in grits. Cook 5 minutes if quick grits, 30 if slow.
~ Take off heat and fold in the garlic cheese salt spread. . .
~ Cover and let sit while prepping the following.
Shrimp and Grits Casserole:
1 can Green Chiles (*Wish I had used a 15 ounce can of RoTel)
1 lb of peeled and deveined Shrimp - don't chop or cook
1/2 cup of Sour Cream
* Wish I had added kielbasa or bacon. . .
~ Mix the eggs and sour cream, then fold into grits.
~ Mix in chiles and shrimp UNCOOKED!
~ Grease/Spray whatever Pyrex or casserole pan you're using.
~ Bake at 375 degrees for 30 minutes.
The eggs made it puff up a bit, the cheese and butter made the top brown.
Serve with hot sauce.
Next time adding bacon, kielbasa, or CONECUH!