Cheesy Shrimp-and-Grits Casserole
Anaheim’s are very popular in Southwestern US Cuisine. Also called “New Mexican Chile”. These were developed by Dr. Fabian Garcia in New Mexico about 100 yrs ago who was seeking a chile pepper that was bigger, fleshier, and milder.
They got the name “Anaheim” when a farmer named Emilio Ortega brought these seeds to the Anaheim area in the early 1900′s. This chile can be roasted and peeled and used in recipes or stuffed to make chile rellenos just as the Poblano Chile.
4 cups chicken broth
1/2 teaspoon salt
1 cup regular grits
1 cup (4 oz.) shredded sharp Cheddar cheese, divided
1 cup (4 oz.) shredded Monterey Jack cheese with peppers
2 Tbsp. butter or margarine
6 green onions, chopped
1 green bell pepper, chopped
1 garlic clove, minced
1 pound small fresh shrimp, peeled and cooked
10 oz. can diced tomatoes and green chiles, drained
1/4 tsp. salt
1/4 tsp. pepper
Bring 4 cups of chicken broth and 1/2 tsp. of salt to a boil in a large saucepan and stir in the grits. Cover and reduce the heat. Simmer the grits for 20 minutes.
Stir together the grits with 3/4 cup of each, Cheddar and Monterey Jack cheeses.
Melt the butter in a large skillet over medium heat and add the green onions, bell pepper and garlic. Saute for 5 minutes or until the vegetables are tender.
Stir together the green onion mixture, the grits mixture, the shrimp and the next 3 ingredients. Pour the mixture into a lightly greased 2 quart baking dish and sprinkle the top with the remaining 1/4 cup of shredded Cheddar cheese and bake at 350F for 30-45 minutes.
Yields 10-12 servings.
Recipe from Southern Living Magazine, January 2003.