nonstick cooking spray
3 green onions
4¼ cups chicken broth
1¼ cups corn grits
½ cup whole milk
1½ teaspoons crushed garlic
½ teaspoon salt
1 pound jumbo shrimp
3 tablespoons melted unsalted butter
1 teaspoon Old Bay seasoning
¾ cup grated cheddar cheese
¾ cup grated pepper jack
¼ cup pickled jalapeno slices
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With the shelf in the middle position, preheat the June Oven to 325°F on the Bake cook mode using the button below.
June Oven
Lightly coat a 9” x 13” baking dish with nonstick cooking spray.
nonstick cooking spray
rectangular baking dish
Cut the dark green part off the green onions. Slice the dark green parts thinly (on a bias, if you’re feeling fancy) and set aside for garnish. Finely chop the white and light green parts.
3 green onions
chopping board
knife
Transfer the chopped green onion to the bottom of the baking dish. Add the chicken broth, grits, milk, crushed garlic and salt to the baking dish.
4¼ cups chicken broth
1¼ cups corn grits
½ cup whole milk
1½ teaspoons crushed garlic
½ teaspoon salt
liquid measuring cup
measuring cups
measuring spoons
Stir to combine. Cover tightly with foil.
spatula
foil
Transfer the covered baking dish to the middle shelf of the June Oven. Bake the grits 55 minutes. June will notify you when it’s time to add the shrimp.
While the grits cook, combine the shrimp, melted butter and Old Bay in a large bowl. Stir to coat.
1 pound jumbo shrimp
3 tablespoons melted unsalted butter
1 teaspoon Old Bay seasoning
large bowl
Working 1 shrimp at a time, thread the top of the shrimp on 1 skewer and tail on another skewer. Slide the shrimp down and add a second shrimp facing the opposite direction, leaving a gap between the shrimp so they aren’t touching and air can flow through. Continue adding shrimp, alternating heads and tails, until there are 6-8 shrimp per set of skewers. Cover and refrigerate until ready to cook.
6 wooden skewers
Carefully remove the grits from the June Oven and remove the foil.
Adjust the June Oven to the Bake cook mode for 425°F using the button below.
Stir in the cheddar, pepper jack and pickled jalapeños.
¾ cup grated cheddar cheese
¾ cup grated pepper jack
¼ cup pickled jalapeno slices
Lay the shrimp skewers across the baking dish. Insert the June Food Thermometer into the thickest part of a shrimp in the middle of the row of skewers.
June Food Thermometer
Return the baking dish to the middle shelf of the June Oven. Plug the June Food Thermometer into the jack. Bake the shrimp until they are cooked through, about 8 minutes.
Remove the food from the June Oven. Carefully slide the shrimp from the skewers onto a plate. Stir the grits until they are creamy, about 1 minute. Spoon the grits onto serving dishes or a platter and top with the shrimp. Sprinkle the shrimp and grits with the reserved dark green onion garnish and serve hot.
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