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 11x7 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.
