Green Chili Shrimp Over Cheese Grits Soufle Recipes

Steps:

• Bring water to a boil in a pot. Add salt and pepper. Stir in grits; reduce heat and let simmer until water is absorbed, 20 to 25 minutes. Remove from heat and stir in Cheddar cheese and butter.
• Rinse shrimp and pat dry.
• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels.
• Heat remaining bacon grease in the skillet over medium heat. Cook shrimp until they are bright pink on the outside and the meat is opaque, 3 to 4 minutes. Add bacon, scallions, parsley, garlic, and lemon juice. Saute for 3 minutes.
• Spoon grits into a serving bowl. Add shrimp mixture and mix well. Serve immediately.

Steps:

• Combine chicken stock and half and half in a saucepan over medium heat. Bring to a boil and slowly stir in the grits. Cook for 7-10 minutes until the grits are thick. Add cayenne and eggs yokes, one at a time, beating to incorporate. Add the cheese and stir until melted. Beat egg whites to stiff peaks and fold into grits mixture. Put in 8" x 13" x 2" casserole and bake uncovered in 350 degree oven for 20-25 minutes. While you are waiting for the grits, heat the bacon grease and butter in a large skillet over medium-high heat. Saute the onions and garlic until soft and add the chilis. When the grits are almost done, add the shrimp to the saute mixture and cook for about 5 more minutes until the shrimp are pink. Add the water, lemon juice and Tabasco to make sauce. Boil for 1 minute stirring constantly. Serve a generous helping of shrimp and sauce over the grits.

Steps:

• Preheat the oven to 350 degrees.
• Slowly cook the grits in boiling water for 20 minutes. (If you use instant grits, do not cook 20 minutes. Cook according to package directions.) Add the butter, cheese, salt, Tabasco, eggs and Worcestershire sauce. Pour into a buttered casserole.
• Bake for 1 to 1 1/2 hours or until puffed, golden, and set in the middle.

Steps:

• Sauté the chilies, onions, and garlic in butter until soft.
• Add cream and chicken stock and bring to simmer (the stage just before a rolling boil). Be careful not to let the liquids boil over.
• Quickly whisk in seasonings and grits. Stir constantly until grits begin to thicken.
• Gently fold in cheeses and let sit for at least 5 minutes.

Steps:

• In a medium saucepan, bring water, salt and garlic to a boil; slowly stir in grits. Reduce heat; cook and stir for 3-5 minutes or until thickened. Remove from the heat. Add butter, 1 cup cheese and chilies; stir until butter melts. Beat eggs and milk; add to the grits and mix well. Pour into a greased 2-qt. baking dish. Bake, uncovered, at 350° for 45 minutes. Sprinkle with remaining cheese.