Wednesday, January 6, 2016

Abigail Enjoys Shrimp and Grits Casserole

  1. 4 cups chicken broth
  2. 1 1⁄2 teaspoons kosher salt, divided
  3. 1 cup yellow grits
  4. 2 cups shredded fontina cheese
  5. 1⁄2 cup half-and-half
  6. 2 large eggs, lightly beaten
  7. 1 (10-ounce) can tomatoes with mild green chiles, drained
  8. 2 tablespoons olive oil, divided
  9. 2 tablespoons unsalted butter
  10. 1 1⁄4 cups chopped green onion
  11. 1 cup chopped yellow onion
  12. 1 cup chopped green bell pepper
  13. 1 cup chopped red bell pepper
  14. 1 teaspoon minced fresh garlic
  15. 1 teaspoon ground black pepper, divided
  16. 1 pound medium fresh shrimp, peeled, tails left on
  17. Garnish: chopped green onion, quartered grape tomatoes
  1. ]Preheat oven to 350°. In a large saucepan, combine broth and 1⁄2 teaspoon salt. Bring mixture to a boil over medium-high heat; stir in grits. Cover; reduce heat to medium, and cook, stirring occasionally, until liquid is absorbed and grits are tender, about 20 minutes. Stir in cheese and half-and-half; remove from heat. Gradually whisk in eggs until smooth. Stir in tomato until combined.
  2. In a 10-inch cast-iron skillet, heat 1 tablespoon oil and butter over medium-high heat. Add onions, bell peppers, garlic, 1⁄2 teaspoon salt, and 1⁄2 teaspoon pepper. Cook, stirring frequently, until tender, about 5 minutes. Add grits mixture to onion mixture, stirring to combine. Bake until set, 30 to 35 minutes. Let cool slightly. 3. In a nonstick skillet, heat remaining 1 tablespoon oil over medium-high heat. Sprinkle shrimp with remaining 1⁄2 teaspoon salt and remaining 1⁄2 teaspoon pepper. Add shrimp to skillet; cook until pink and cooked through, 3 to 4 minutes. Spoon shrimp over grits. Garnish with green onion and tomato, if desired. Serve immediately.,9539b961-56bb-995a-9888-e4a026b6a51a


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