Creamy Baked Shrimp and Grits Casserole

Equipment

• Oven
• Stovetop
• Saucepan
• Skillet

Ingredients

• 2 cups whole milk
• 2¼ cups heavy whipping cream, divided
• 1 cup uncooked quick-cooking grits
• ¼ cup butter
• 1 large egg, lightly beaten
• 8 oz. sharp Cheddar cheese, shredded (about 2 cups)
• 1½ tsp. kosher salt, divided
• 5 thick-cut bacon slices, chopped
• 1 small red onion, finely chopped (about ½ cup)
• 1 small red bell pepper, finely chopped (about ½ cup)
• 2 garlic cloves, minced
• ⅓ cup all-purpose flour
• 1 lb. medium shrimp, peeled and deveined
• ½ cup dry white wine
• 1 cup chicken broth
• 1 Tbsp. chopped fresh flat-leaf parsley
• 2 tsp. chopped fresh thyme leaves
• ½ tsp. black pepper
• ⅛ tsp. cayenne pepper
• ¼ cup sliced scallions

Instructions

1. 1Preheat the oven to 350°F and coat an 11- by 7-inch baking dish with cooking spray. In a medium saucepan, bring the milk and 2 cups of the heavy cream to a boil over medium-high heat.
2. 2Whisk the grits and butter into the boiling liquid. Let the mixture return to a boil while whisking frequently. Lower the heat to medium and cook for 5 to 7 minutes, whisking constantly until the grits become tender. Whisking constantly here is important so the grits don't clump or stick to the bottom of the pan.
3. 3Take the pan off the heat and stir in the lightly beaten egg, shredded Cheddar cheese, and 1 teaspoon of the kosher salt. Transfer the mixture to the prepared baking dish. Cover and bake for 35 to 40 minutes until the grits are fully set.
4. 4While the grits bake, cook the chopped bacon in a large saucepan over medium-high heat for about 8 minutes until crisp. Transfer the bacon to paper towels to drain, leaving 3 tablespoons of the drippings in the pan.
5. 5Stir the chopped red onion and red bell pepper into the bacon drippings. Cook over medium-high heat for about 3 minutes until the vegetables soften. Stir in the minced garlic and cook for 30 seconds.
6. 6Sprinkle the flour into the pan and cook for 1 minute while stirring constantly. Add the peeled shrimp and cook for about 3 minutes until they turn pink.
7. 7Pour the dry white wine into the pan. Cook and stir for about 2 minutes until the liquid thickens. Scrape up any browned bits from the bottom of the pan, as they pack a ton of flavor.
8. 8Mix in the chicken broth, chopped parsley, thyme, black pepper, cayenne pepper, the remaining 1/4 cup of heavy cream, and the remaining 1/2 teaspoon of kosher salt.
9. 9Use a slotted spoon to transfer the cooked shrimp mixture over the baked grits casserole. Garnish the top with the sliced scallions and crispy bacon. Pour the remaining pan gravy into a separate bowl to serve alongside the hot casserole.

Recipe Details