Shrimp and Grits Casserole

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
  1.  Preheat oven to 350 degrees.  Lightly spray a 13x9 inch baking dish with nonstick cooking spray.
  2. 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.
  3. Bake until set, about 30 minutes.
  4. 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.
  5. In the same skillet, heat the bacon fat.  Add bell pepper and onion; cook for about 3 minutes.
  6. Add flour, cook for 2 minutes, stirring constantly. Add broth and cream; stir until combined.  Cook until thickened, about 5 minutes.
  7. Add shrimp; cook until shrimp are pink and firm, 3 to 4 minutes.  Add Creole seasoning, stirring to combine.
  8. Spoon mixture over grits.  Top with crumbled bacon.
  9. Serve immediately.                        

Cooking With Crevolyn
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