Shrimp and Grits Casserole
A delicious, flavor-packed take on the Southern tradition of shrimp and grits that's perfect for book clubs reading Before We Were Yours! If you are looking for food suggestions, look no further!
Ingredients
- 1 lb large shrimp peeled and declined
- 2-3 slices of bacon cooked and chopped
- 1 red bell pepper chopped
- 3-4 green onions chopped
- 1 jalapeño seeded and chopped
- 2 cloves garlic minced
- 1 4- ounce can of green chilies
- 2 cups chicken broth
- 3/4 cup quick grits 5-minute grits
- 1 egg
- 2 cups (8 oz) Gouda, shredded
- 2 tbsp butter
Instructions
- Preheat the oven to 375 degrees.
- In a saute pan melt one tablespoon of butter until it starts to lightly brown. Place the shrimp in a single layer in the saute pan (you may have to do batches of shrimp). Cook the shrimp for about a minute and flip to cook 1-2 minutes more or until they are no longer translucent. Remove from the pan onto a plate and finish cooking all of the shrimp in the same fashion.
- Melt the second tbsp of butter in the saute pan and, once browning, add the chopped bell pepper and jalapeño and the white and light green parts of the green onion, reserving the dark parts for garnish. Cook for 3-5minutes until beginning to soften.
- Add in the garlic and green chilies and cook 1-2 more minutes until the garlic is fragrant.
- Pour in the chicken broth and slowly stir in the grits. Bring the mixture to a simmer and continue cooking 5-7 minutes until the grits thicken. Remove from the heat.
- Crack the egg in a small bowl and drop a small amount of grits into the egg to temper the egg (prevent it from scrambling in the hot grits). Then slowly add the egg to the grits mixture and stir.
- Add into the grits one cup of the Gouda, the cooked shrimp, and the chopped and cooked bacon and stir.
- Pour the grits mixture into a 2-3 quart baking dish. Top with the remaining cheese.
- Cook for 25-30 minutes. Remove from the oven and allow to rest 5 minutes before serving.
Notes
Adapted from From A Chef's Kitchen
