SHRIMP STEW WITH GRITS CRUST
Traditional shrimp and grits lacks crunch. That may be fine, but there's another option: Spread the grits on top of the shrimp, and bake until golden brown and crisp.
Provided by Mark Bittman
Categories easy, weekday, casseroles, main course
Time 45m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Heat the oven to 375. Combine the milk with 2 cups water and ½ teaspoon salt in a medium saucepan over medium heat. Bring nearly to a boil, then whisk in the grits. Reduce heat to low, and simmer, whisking often, until thick, 10 or 15 minutes. Stir in the Cheddar and black pepper. Set aside.
- Put the oil in a large, deep, ovenproof skillet over medium heat. When it is hot, add the onion, celery, bell peppers, 1/2 teaspoon salt and pepper; cook, stirring occasionally, until the vegetables soften, 8 to 10 minutes. Sprinkle in the flour, and cook, stirring frequently, until the flour turns a light brown, 2 to 3 minutes.
- Stir in the cayenne, stock and lemon juice, scraping up the browned bits, and bring to a simmer; add the scallions and parsley. Taste, and adjust the seasoning, then stir in the shrimp.
- Spread the grits over the top of the stew; bake until the grits are firm and lightly browned, 20 to 25 minutes. To brown the grits even more, run the skillet under the broiler for a minute or 2. Scoop the stew and grits into bowls, and serve.
Nutrition Facts : @context http, Calories 490, UnsaturatedFat 13 grams, Carbohydrate 47 grams, Fat 23 grams, Fiber 6 grams, Protein 24 grams, SaturatedFat 8 grams, Sodium 1068 milligrams, Sugar 6 grams, TransFat 0 grams
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