- 3 1/2 cups skim milk
- 2 teaspoons sea salt
- 1 teaspoon ground cayenne pepper
- 1 teaspoon ground black pepper
- 1 cup stone-ground white grits
- 1 1/2 cups shredded sharp Cheddar cheese
- 2 tablespoons bottled hot pepper sauce
- 1/2 cup olive oil
- 1 large onion, chopped
- 2 tablespoons garlic, chopped
- 2 pounds shrimp, peeled and deveined
- 1 teaspoon garlic powder
- 2 (10 ounce) cans diced tomatoes with green chile peppers, drained
- 1 cup shredded sharp Cheddar cheese
- Pour the milk into a large saucepan with the salt, cayenne pepper, and black pepper, and bring to a boil over medium heat, stirring constantly to prevent scorching. Sprinkle in the grits, cover, and simmer for 20 to 25 minutes, stirring occasionally until thickened.
- Uncover the grits, and add 1 1/2 cups of shredded Cheddar cheese and the hot pepper sauce, beating the mixture with a spoon until the cheese melts and the mixture is smooth. Cover the cheese grits and set them aside to firm up.
- Heat the olive oil in a saucepan over medium heat, and cook and stir the onion and garlic for about 5 minutes, until the onion is translucent. Add the shrimp, and toss them in the hot oil for about 3 minutes, until the shrimp just turn pink and opaque. Stir in the garlic powder and diced tomatoes with chile peppers, and set the shrimp mixture aside.
- Preheat oven to 350 degrees F (175 degrees C), and spray a 7×11-inch baking dish with cooking spray. Place about 1 cup of shrimp mixture in the bottom of the dish, followed by 1 cup of cheese grits in a layer. Continue layering shrimp and grits, and top the final layer with 1 cup Cheddar cheese.
- Bake in the preheated oven for 30 minutes, until the cheese topping is bubbling and beginning to brown. Let the casserole set for about 10 minutes before serving.