1/2 cup finely finely chopped red onion (from 1 small onion)
1/2 cup finely chopped red bell pepper
2 garlic cloves, minced (about 1 Tbsp.)
1/3 cup all-purpose flour
1 pound medium peeled, deveined raw shrimp
1/2 cup (4 oz.) dry white wine
1 cup chicken broth
1 tablespoon chopped fresh flat-leaf parsley
2 teaspoons fresh thyme leaves
1/2 teaspoon black pepper
Instructions
1/8 teaspoon cayenne pepper
1/4 cup sliced scallions
Step 1
Preheat oven to 350F. Coat an 11- x 7-inch baking
dish with cooking spray. Bring milk and 2 cups of
the heavy cream to a boil in a medium saucepan
over medium-high. Stir in grits and butter; let
mixture return to a boil, whisking often. Reduce
heat to medium; cook, whisking constantly, until
grits are tender, 5 to 7 minutes. Remove from
heat; stir in egg, cheese, and 1 teaspoon of the
salt. Spoon mixture into prepared baking dish.
Cover; bake until mixture is set, 35 to 40
minutes.
Step 2
Meanwhile, cook bacon in a large saucepan over
medium-high, stirring occasionally, until crisp,
about 8 minutes. Drain on paper towels, reserving
3 tablespoons drippings in pan. Add onion and bell
pepper to pan. Cook over medium-high, stirring
often, until softened, about 3 minutes. Add
garlic; cook, stirring constantly, 30 seconds. Add
flour; cook, stirring constantly, 1 minute. Add
shrimp; cook, stirring constantly, until shrimp
are pink, about 3 minutes. Add wine; cook,
stirring constantly, until thickened, 2 minutes.
Stir in broth, parsley, thyme, black pepper,
cayenne pepper, and remaining 1/4 cup heavy cream
and 1/2 teaspoon salt.
Step 3
Spoon shrimp mixture over baked grits casserole
using a slotted spoon; sprinkle with scallions and
cooked bacon. Pour shrimp gravy from pan into a
serving bowl; serve alongside casserole.
Originally Submitted
6/13/2020
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