SHRIMP-AND-GRITS CASSEROLE

SHRIMP-AND-GRITS CASSEROLE image

Yield 10-12 servings

Number Of Ingredients 15

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3 cups water
3 1⁄2 cups half-and-half
2 cups quick-cooking grits
1 (5-ounce) package grated Parmesan cheese
1 egg, lightly beaten
1 teaspoon salt
1⁄4 teaspoon ground red pepper
1 (12-ounce) package bacon
1 red bell pepper, chopped
1 cup sliced green onion
1⁄4 cup all-purpose flour
1 cup chicken broth
2 cups heavy whipping cream
2 pounds fresh medium shrimp, peeled and deveined
3⁄4 teaspoon Creole seasoning

Steps:

Preheat oven to 350°. Lightly grease a 13-x-9-x-2-inch baking dish. In a large saucepan, bring water and half-and-half to a boil over medium-high heat. Add grits, reduce heat, and simmer for 5 to 7 minutes, or until thickened. Stir in cheese, egg, salt, and red pepper. Spoon mixture into prepared baking dish. Bake for 30 minutes, or until set. Meanwhile, in a large skillet, cook bacon over medium heat until crispy. Crumble bacon and set aside, reserving 2 tablespoons bacon drippings. In the same skillet, heat drippings over medium-high heat. Add bell pepper and onion; cook for 3 minutes. Add flour; cook for 2 minutes, stirring constantly. Add broth and cream, stirring until combined; cook for 5 minutes, or until thickened. Add shrimp; cook for 3 to 4 minutes, or until shrimp are pink and firm. Add Creole seasoning, stirring to combine. Spoon mixture over grits. Serve immediately.