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Shrimp-and-Grits Casserole

Source of Recipe

Taste of the South


Recipe Link: https://www.tasteofthesouthmagazine.com/shrimp-and-grits-casserole-recipe/

List of Ingredients

◦  3 cups water
◦  3½ cups half-and-half
◦  2 cups quick-cooking grits
◦  1 (5-ounce) package grated Parmesan cheese
◦  1 large egg, lightly beaten
◦  1 teaspoon salt
◦  ¼ teaspoon ground red pepper
◦  8 slices bacon
◦  1 red bell pepper, seeded and chopped
◦  1 cup sliced green onion
◦  ¼ cup all-purpose flour
◦  1 cup chicken broth
◦  2 cups heavy whipping cream
◦  2 pounds medium fresh shrimp, peeled and deveined
◦  ¾ teaspoon Creole seasoning



Recipe

Preheat oven to 350° F. Lightly spray a 13 x 9-inch baking dish with nonstick cooking spray. Set aside.

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 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 in skillet. Crumble bacon. Set aside.

In same skillet, heat rendered bacon fat over medium-high heat. Add bell pepper and onion; cook 3 minutes. Add flour; cook 2 minutes, stirring constantly. Add broth and cream, stirring 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 reserved bacon. Serve immediately.


Serves 10



"Anyway, like I was sayin', shrimp is the fruit of the sea. You can barbecue it, boil it, broil it, bake it, sauté it. There's uh, shrimp-kabobs, shrimp creole, shrimp gumbo. Pan fried, deep fried, stir-fried. There's pineapple shrimp, lemon shrimp, coconut shrimp, pepper shrimp, shrimp soup, shrimp stew, shrimp salad, shrimp and potatoes, shrimp burger, shrimp sandwich. That- that's about it."

- Bubba, in "Forrest Gump"