I have absolutely reached my limit of words to accurately describe this dish. I really cannot come up with any that would give you a true representation!
Think cheesy [quick] grits, baked in the oven while you stir together the shrimp and a creamy gravy topping. Your house will smell divine, your people will eat every bite, and you will be so sad there are no leftovers to eat for the next week.
My gracious. I may just have to stop here and retire because I do not think I can ever top a recipe as delicious as this one is. ENJOY!
Ingredients:
- 2 cups whole milk
- 2 1/4 cups heavy cream, divided
- 1 cup uncooked quick cook grits
- 1/4 cup butter
- 1 large egg, lightly beaten
- 8 ounces sharp cheddar cheese, shredded (2 cups)
- 1 1/2 teaspoons kosher salt, divided
- 5 thick cut bacon slices, chopped (1 cup)
- 1/2 cup finely chopped red onion (from 1 small onion)
- 1/2 cup finely chopped red bell pepper
- 1 tablespoon minced garlic
- 1/3 cup flour
- 1 1/2 pounds peeled shrimp
- 1/2 cup dry white wine
- 1 cup chicken broth
- 1 tablespoon chopped parsley
- 2 teaspoons fresh thyme leaves
- 1/2 teaspoon black pepper
- 1/8 teaspoon cayenne
- 1/4 cup sliced green onions
Directions:
Preheat oven to 350 degrees. Coat an 11×7 baking dish with cooking spray. Bring milk and 2 cups of cream to a boil in medium sauce pan over medium-high heat. Stir in grits and butter. Let mixture return to a boil, whisking often. Reduce heat to medium, and cook, whisking constantly until grits are tender, 5-7 minutes. Remove from heat and stir in egg, cheese and 1 teaspoon of the salt. Spoon into prepared baking dish. Cover and bake until mixture is set, 35-40 minutes.
Meanwhile cook bacon in large sauce pan over medium-high heat, stirring occasionally until crisp. Drain on paper towels, reserving 3 tablespoons of drippings in the pan. Add onion and bell pepper to the pan. Cook until softened. Add garlic and cook for 30 seconds. Add flour and cook, stirring constantly for 1 minute. Add shrimp, cook, still stirring until shrimp are pink, about 3 minutes. Add wine and cook, stirring until thickened, about 2 minutes. Stir in broth, parsley, thyme, black pepper, cayenne, and remaining 1/4 cup heavy cream and 1/2 teaspoon salt.
Spoon shrimp mixture over baked grits using a slotted spoon. Sprinkle with green onions and cooked bacon. Pour shrimp gravy from pan into a serving bowl and serve alongside casserole.
(Ashley Madden Rowton is a wife, mom and published cookbook author who lives in Minden, La.)
