Fontina cheese transforms this Shrimp and Grits Casserole into a creamy delight.
Shrimp and Grits Casserole
Ingredients
- 4 cups chicken broth
- 1½ teaspoons kosher salt, divided
- 1 cup yellow grits
- 2 cups shredded fontina cheese
- ½ cup half-and-half
- 2 large eggs, lightly beaten
- 1 (10-ounce) can tomatoes with mild green chiles, drained
- 2 tablespoons olive oil, divided
- 2 tablespoons unsalted butter
- 1¼ cups chopped green onion
- 1 cup chopped yellow onion
- 1 cup chopped green bell pepper
- 1 cup chopped red bell pepper
- 1 teaspoon minced fresh garlic
- 1 teaspoon ground black pepper, divided
- 1 pound medium fresh shrimp, peeled, tails left on
- Garnish: chopped green onion, quartered grape tomatoes
Instructions
- Preheat oven to 350°. In a large saucepan, combine broth and ½ 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.
- In a 10-inch cast-iron skillet, heat 1 tablespoon oil and butter over medium-high heat. Add onions, bell peppers, garlic, ½ teaspoon salt, and ½ 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.
- In a nonstick skillet, heat remaining 1 tablespoon oil over medium-high heat. Sprinkle shrimp with remaining ½ teaspoon salt and remaining ½ 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.
what???? no andouille sausage to the mix?? baahhhhh!
We didn’t include andouille in this particular version, but adding it would make this simple supper even heartier and more delicious!