Y’all, Thanksgiving is in NINE days! You don’t understand how excited that makes this (almost) nine months pregnant girl! Hannah and I talked a little about why we each rank Thanksgiving as our favorite holiday in this post. Give me ALL the food because I have the ultimate stretchy pants this year in the form of maternity leggings! But before we immerse ourselves in all of the traditional Thanksgiving foods, I wanted to share one of my favorite comfort foods with y’all.
A little PSA: If you haven’t seen our gift guide post from Friday and entered the giveaway, get on it! The prize up for grabs is pretty awesome, and I am jealous I can’t keep it all for myself!
Just before Justin and I got married, my Aunt Michelle gave me a cookbook full of recipes from the kitchens of my family and loved ones; foods that I grew up eating. It’s a book that I treasure, and when I am feeling a little homesick or nostalgic, I break it out and make something from it. One of the recipes from the family cookbook that I really enjoy, especially when the weather starts to cool down a bit, is a shrimp and grits recipe. It’s not your typical shrimp atop a scoop of cheesy grits. No, instead I like to think of it as a shrimp and grits “bake”, if you will.
The dish is full of flavor and it’s really easy to put together, but just like the pastalaya recipe I posted earlier this year, this is NOT a diet food. This is one of those feel good foods that everyone needs every now and then. I trust everyone can grill some chicken and steam some broccoli when they’re trying to eat a clean diet, but not everyone has this shrimp and grits recipe in their recipe box. It’s also a great dish to bring along to any potluck holiday parties that you may have this year! So, without further ado, here ya go! Let me know if you make it and how you like it.
What You Need:
• 1 lb of shrimp — peeled, deveined, and cooked • 1 package of bacon — cooked and crumbled • 2 cups chicken broth • 2 cups heavy cream • 1 cup dry grits or polenta • 1 cup sharp cheddar • 1 cup mild cheddar (or pepper jack if you want some extra heat) • 1/4 can of Rotel (the original recipe calls for a whole can, but I’ve tweaked it over the last five and a half years to agree with my husband’s tastebuds) • 1/2 green bell pepper; finely diced • 6 green onions, chopped • 1 clove of garlic; minced • 2 TBSP butter • Splash of worcestershire • 1/2 tsp salt • 1/4 tsp pepper
How To Make It:
• Bring chicken broth, milk, and salt to a boil • Stir in grits; cover, reduce heat and simmer for 20 minutes • Stir together grits, 3/4 cup sharp cheddar, 3/4 mild cheddar (or pepper jack) • Melt butter, add diced peppers, chopped onions, garlic, and worcestershire • Sauté until tender • Add Rotel • Stir above ingredients together, then add in cooked shrimp, black pepper and half of the bacon • Pour into greased baking dish and sprinkle top with remaining cheese and bacon • Bake 350° for 20-25 minutes