We’ve got brunch covered: Shrimp and Grits Casserole.
Shrimp-and-Grits Casserole
2014-10-15 23:45:30
Yield: 10 to 12 servings
Ingredients
- 3 cups water
- 3 1⁄2 cups half-and-half
- 2 cups quick-cooking grits
- 1 (5-ounce) package grated Parmesan cheese
- 1 large egg, lightly beaten
- 1 teaspoon salt
- 1⁄4 teaspoon ground red pepper
- 8 slices bacon
- 1 red bell pepper, seeded and chopped
- 1 cup sliced green onion
- 1⁄4 cup all-purpose flour
- 1 cup chicken broth
- 2 cups heavy whipping cream
- 2 pounds medium fresh shrimp, peeled and deveined
- 3⁄4 teaspoon Creole seasoning
Instructions
- Preheat oven to 350°. Lightly spray a 13x9-inch baking dish with nonstick cooking spray.
- In a large saucepan, bring 3 cups water and half-and-half to a boil over medium-high heat. Add grits, reduce heat, and simmer until thickened, 5 to 7 minutes. Stir in cheese, egg, salt, and red pepper. Spoon mixture into prepared baking dish.
- Bake until set, approximately 30 minutes.
- Meanwhile, in a large skillet, cook bacon over medium heat until crisp. Remove from skillet, and drain on paper towels, reserving 2 tablespoons rendered bacon fat. Crumble bacon, and set aside.
- In the same skillet, heat bacon fat over medium-high heat. Add bell pepper and onion; cook for 3 minutes. Add flour; cook for 2 minutes, stirring constantly. Add broth and cream; stir until combined. Cook until thickened, 5 minutes. Add shrimp; cook until shrimp are pink and firm, 3 to 4 minutes. Add Creole seasoning, stirring to combine. Spoon mixture over grits. Top with crumbled bacon. Serve immediately.
Taste of the South https://tasteofthesouthmagazine.com/
Yum YUm that looks and sound so good, I am going to cook this up this week end just for me myself and I LOL
How would you modify using regular vs. quick cooking grits?
Hi Sue! You would have to cook the regular grits first until tender—usually about 30 to 40 minutes. And then proceed as directed. The ratio for regular grits is 1 cup grits to 4 cups water. So for this recipe you will need to increase the amount of liquid to total 8 cups (i.e.. 4 cups water and 4 cups half-and-half).