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Wednesday, August 29, 2012

Shrimp and Grits with Sweet Corn

I can see now that my "Chopped Refrigerator Challenge" may need to become a weekly installment on my blog! My parents were up from South Dakota for a visit this weekend, and brought us a treat of some fresh sweet corn. I grilled several ears for Sunday dinner, but we had some left over, and I can't waste it! 

This shrimp and grits casserole is one of my Ray's favorite dinners, he can (and did) eat almost the entire pan. I changed it a bit this time to use up some other leftovers we had as well. It was creamy and delicious with the addition of goat cheese, queso fresco, and cream. So, it is no longer a "light" dish, but still comfort food for a busy week. 

Shrimp and Grits with Sweet Corn 
1 1/2 cups milk 
1/2 cup cream 
3/4 cup chicken stock 
1/2 cup chopped red onion 
1 cup quick cooking grits 
1/2 teaspoon salt 
1/4 teaspoon black pepper 
1/4-1/2 teaspoon Tabasco sauce (to taste) 
1 pound medium, uncooked shrimp, peeled, deveined and coarsely chopped
1 cup roasted sweet corn
1/4 cup chopped fresh parsley 
1/4 cup chopped scallions 
2 ounces goat cheese, crumbled 
2 ounce queso fresco, crumbled 

Preheat oven to 375. In a large pot, combine milk, cream, chicken stock, and onions. Bring to a boil, and add grits. Reduce to a simmer, and cook until thick, but not completely cooked. Add remaining ingredients. Pour entire mixture into an 11 by 7 inch pan sprayed with non-stick spray. Bake for 45-60 minute until golden brown and bubbly. Remove from oven and let rest for 5-7 minutes. 

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