Shrimp and Grits Casserole

Shrimp and Grits Casserole

Smoked Gouda and Cheddar add creaminess to this full-flavored 
Shrimp and Grits Casserole.

Shrimp and Grits Casserole
Serves 6
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Grits
  1. 4 slices bacon
  2. ½ cup chopped red bell pepper
  3. ½ cup chopped yellow bell pepper
  4. ½ cup chopped yellow onion
  5. 2 cloves garlic, minced
  6. 2 cups chicken broth
  7. 2 cups whole milk
  8. 2 teaspoons kosher salt
  9. ½ teaspoon ground black pepper
  10. 1 cup plain yellow quick grits
  11. 2 large eggs, lightly beaten
  12. 1 cup shredded smoked Gouda cheese
  13. 1 cup shredded sharp Cheddar cheese
Shrimp
  1. 1 tablespoon olive oil
  2. 1 pound medium fresh shrimp, peeled and deveined
  3. ½ teaspoon kosher salt
  4. ¼ teaspoon ground black pepper
  5. 2 tablespoons chopped green onion
Instructions
  1. Preheat oven to 350°.
  2. For grits: In a 10-inch cast-iron skillet, cook bacon over medium heat until crisp. Remove bacon, and let drain on paper towels, reserving drippings in skillet. When cool enough to handle, crumble bacon.
  3. Add bell peppers and onion to skillet; cook until softened, about 
4 minutes. Add garlic; cook for 
1 minute. Add broth, milk, salt, and pepper; bring to a boil over medium-high heat. Gradually whisk in grits. Reduce heat to medium-low. Cover and cook until grits are thickened and tender, about 6 minutes. Remove from heat. Place eggs in a medium bowl, whisk ½ cup hot grits into eggs. Whisk egg mixture into remaining grits mixture. Add cheeses; stir 
until melted.
  4. Bake until grits are set, about 
25 minutes. Remove from oven. Cover and set aside. Increase 
oven to 400°.
  5. For shrimp: On a small rimmed baking sheet, drizzle oil. Place in oven until very hot, about 4 minutes. Sprinkle shrimp with salt and pepper. Place shrimp on hot baking sheet.
  6. Bake until shrimp are pink and firm, about 8 minutes, turning once. Spoon over grits. Sprinkle with green onion and crumbled bacon.
Taste of the South http://www.tasteofthesouthmagazine.com/

 Find more great recipes like this one in Taste of the South’s January/February 2017 issue!

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