Shrimp and Grits Casserole
Ingredients:
3 cups water
3 ½ cups half and half
2 cups quick-cooking grits
1 (5 ounce) package grated Parmesan cheese
1 large egg, lightly beaten
1 teaspoon salt
½ teaspoon 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
Directions:
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Preheat oven to 350 degrees. Lightly spray a 13x9 inch baking dish with nonstick cooking spray.
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In a large saucepan, bring 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 pepper. Spoon mixture into baking dish.
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Bake until set, about 30 minutes.
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Meanwhile, in a large skillet, cook bacon over medium heat until crisp. Remove bacon from skillet and drain on paper towels, reserving 2 tablespoons bacon fat. Crumble bacon and set aside.
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In the same skillet, heat the bacon fat. Add bell pepper and onion; cook for about 3 minutes.
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Add flour, cook for 2 minutes, stirring constantly. Add broth and cream; stir until combined. Cook until thickened, about 5 minutes.
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Add shrimp; cook until shrimp are pink and firm, 3 to 4 minutes. Add Creole seasoning, stirring to combine.
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Spoon mixture over grits. Top with crumbled bacon.
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Serve immediately.