I don’t know much about grits… I didn’t grow up eating them, I don’t know the best way of cooking them, what they should be paired with. Nada, I’m pretty clueless. Except I DO know that it is easy to mess them up, and everyone says cheesy grits are better. But I’ve never been one to back down from a challenge, and grits was this next challenge. So now, I give you this delicious shrimp and grits casserole. Does it do grits justice and hold true with traditional grits? Well, I’m not really sure. BUT I can tell you that it is so incredibly delicious. You can thank the Gouda for that. Feel free to grate some extra on top.
4 tbsp butter
16-20 large shrimp, peeled and deveined with the tails removed
1 bunch scallions, white and light green part only, chopped
1/2 large bell pepper, chopped
3 roasted red peppers, finely chopped
3 garlic cloves, minced
14.5 ounce can of diced tomatoes with green chilies, drained
2 cups vegetable broth
1/2 cup quick-cooking grits
freshly cracked black pepper
1 egg, beaten
1 1/4 cups Gouda, shredded
Prep Time: 10 minutes
Cook Time: 1 hour
Preheat the oven to 375 degrees Fahrenheit; butter the casserole dish and set aside.
Heat a large pan over medium-high and melt the rest of the butter. Add the shrimp and cook until they are fully opaque and pink, about 2 minutes per side. Remove the shrimp from the pan and set aside, keeping the pan on the stove and reduce the heat to medium.
Add the scallion, bell pepper, and roasted red peppers to the pan; cook 5 minutes until they begin to soften. Add in the tomatoes, garlic, and broth and bring the mixture to a boil.
Stir in the grits and keep stirring until the mixture returns to a boil, then keep cooking and stirring until it thickens, about 15-20 minutes total. Remove the pot from the heat and season with the pepper.
Mix in the egg until it is fully incorporated. Stir in the shrimp and cheese, then pour into the casserole dish. Bake for 30-35 minutes until the top is bubbling. Let cool slightly before serving.