Prep 15 mins
Cook 20 mins
Hominy and hominy grits are often confused. Hominy is the whole kernel of corn which has been treated with lye to remove the hulls. Grits are the finer particles or broken hominy. This is a true Dixiana favorite from the Southern chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
- 1 cup shrimp, cleaned and shelled
- 1 (20 ounce) can hominy, drained
- 4 tablespoons butter, melted
- 1 1⁄2 tablespoons flour
- 1⁄4 teaspoon salt
- 1 1⁄2 cups tomato juice
- 1 teaspoon onion, grated
- 1 cup soft breadcrumbs or 1 cup panko breadcrumbs
- Preheat oven to 350F and lightly butter a baking dish.
- Spread 2/3 of drained hominy in bottom of prepared baking dish; cover with a layer of shrimp followed by remaining hominy.
- Add flour and salt to two tablespoons of the butter, blending well.
- Add tomato juice and cook until mixture thickens, stirring constantly.
- Remove from heat, add grated onion and pour over hominy and shrimp.
- Mix breadcrumbs with remaining two tablespoons butter and sprinkle over top of casserole.
- Bake for 20 minutes, or until golden and crisp.