Shrimp and Grits Casserole

Shrimp and Grits Casserole

Ingredients:

• 2 cups whole milk
• 2¼ cups heavy cream, divided
• 1 cup uncooked quick-cooking grits
• ¼ cup butter
• 1 large egg, lightly beaten
• 2 cups sharp cheddar cheese, shredded
• 1 cup bacon slices, chopped
• ½ cup red onion, finely chopped
• ½ cup red bell pepper, finely chopped
• 2 garlic cloves, minced
• 1/3 cup flour
• 1 lb. medium raw shrimp, peeled and deveined
• ½ cup white wine
• 1 cup chicken broth
• 1 tbsp. fresh parsley, chopped
• 2 tsp. fresh thyme leaves
• ½ tsp. black pepper
• 1/8 tsp. cayenne pepper
• ¼ cup sliced scallions

Directions:

1. Preheat the oven to 350 F. Coat a 9-by-13-inch baking dish with cooking spray.
2. 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.
3. Remove from heat; stir in egg, cheese, and season to taste. Spoon mixture into prepared baking dish. Cover; bake until mixture is set, 35 to 40 minutes.
4. eanwhile, cook bacon in a large saucepan over medium-high, stirring occasionally, until crisp, about 7 minutes. Drain on paper towels, reserving 3 tablespoons of drippings in the pan.
5. Add onion and bell pepper to the pan. Cook over medium-high, stirring often, until softened, about 3 minutes.
6. Add garlic; cook, stirring constantly, 30 seconds.
7. Add flour; cook, stirring constantly, 1 minute.
8. Add shrimp; cook, stirring constantly, until shrimp are pink, about 3 minutes.
9. Add wine; cook, stirring constantly, until thickened, 2 minutes.
10. Stir in broth, parsley, thyme, black pepper, cayenne pepper and remaining ¼ cup heavy cream.
11. Spoon shrimp mixture over baked grits casserole using a slotted spoon; sprinkle with scallions and cooked bacon.
12. Pour shrimp gravy from pan into a serving bowl; serve alongside the casserole.