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:

https://www.deepsouthdish.com/2009/11/kraft-garlic-cheese-roll-substitute.html


This tribute even had the Company Grits recipe that I'm convinced we used.

https://www.the-dispatch.com/article/NC/20081015/News/605134558/LD


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)


Grits:

3 cups Whole Milk

3 cups Chicken Stock

2 cups Grits (slow or quick)

NO SALT!!!


~ 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

2 eggs

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!

FAVORITE THINGS

Frankie's Olive Oil

Williams Sonoma Croissants

Joe's Stone Crab Claws

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