Shrimp and Grits Squash Casserole
 
Ingredients
  • 3 cups sliced yellow squash
  • ½ cup sliced white onion
  • 1¼ teaspoons kosher salt, divided
  • 3 cups chicken broth
  • 1 (10-ounce) can diced tomatoes with green chiles, drained
  • 1 cup yellow grits
  • 1 cup shredded Monterey Jack cheese with peppers
  • 1¼ cups shredded sharp Cheddar cheese, divided
  • 1 pound medium peeled and deveined precooked shrimp
  • 6 green onions, chopped
  • 1 green bell pepper, chopped
  • 2 tablespoons unsalted butter
  • 1 large egg, lighten beaten
  • ¼ teaspoon ground black pepper
  • Garnish: fresh parsley leaves
Instructions
  1. In a large saucepan, bring squash, onion, ½ teaspoon salt, and water to cover to a boil over medium-high heat; cook until tender, about 15 minutes. Drain well, and pat dry.
  2. In another large saucepan, bring broth, tomatoes with chiles, and ½ teaspoon salt to a boil over medium-high heat. Slowly whisk in grits. Reduce heat to medium-low; cover and simmer for 20 minutes, whisking occasionally.
  3. Preheat oven to 350°. Lightly spray a 2-quart baking dish with cooking spray.
  4. In a large bowl, stir together grits, Monterey Jack, and ¾ cup Cheddar. Add shrimp, green onion, bell pepper, butter, egg, black pepper, and remaining ¼ teaspoon salt, stirring to combine. Pour half of grits mixture into prepared dish. Top with squash mixture; cover with remaining grits mixture. Sprinkle with remaining ½ cup Cheddar.
  5. Bake until hot and bubbly, 30 to 45 minutes. Let stand for 10 minutes before serving. Garnish with parsley, if desired.
Recipe by Taste of the South at https://tasteofthesouthmagazine.com/shrimp-grits-squash-casserole/