Shrimp and Grits Casserole

Shrimp and Grits Casserole

This casserole is tangy and cheesy just how shrimp and grits should be. It’s perfect for a holiday potluck or buffet-style brunch, especially with a crisp green salad and a mimosa or Bloody Mary.

Directions:

  1. Preheat oven to 400°F. Bring broth and 1 teaspoon of the salt to a boil in a medium saucepan over high. Whisk in grits; cook, whisking often, until smooth, about 20 minutes. Add in cheese, tomato paste, and egg.  Stir until blended. Set aside until ready to use.
  2. While grits cook, heat oil in a large skillet over medium-high. Add onion, peppers, and carrots. Cook, stirring occasionally, until vegetables are softened, 7 to 8 minutes. Add garlic, thyme, black pepper and 1/4 cup of the scallions; cook, stirring occasionally, 2 minutes.
  3. Stir in tomatoes and wine. Bring to a boil over high; reduce heat to medium-low, and simmer, stirring occasionally, until slightly thickened, 4 to 5 minutes.
  4. Remove from heat and stir in shrimp and remaining 2 teaspoons salt. (Do not cook shrimp all the way through, simply stir to blend with ingredients)
  5. Spread grits mixture into a 13- x 9-inch casserole dish. Top evenly with shrimp mixture.
  6. Cover with aluminum foil. Bake in preheated oven until casserole is bubbly and shrimp are cooked through, about 18 minutes.
  7. Remove from oven; let stand 5 minutes. Sprinkle with remaining 1/4 cup scallions.