Sunday, February 28

Smokey Shrimp and Grits Casserole

Holy Cow!  This may be the most delicious dish I've ever made!

Serves 2

1 tbsp unsalted butter
1/4 large sweet onion diced (about 1/2 cup)
1/2 tsp salt
1 garlic clove minced
1/2 tsp minced chipotle chile in adobo sauce
1 3/4 cup water
1/4 cup heavy cream
1/2 cup old-fashioned grits (do not use instant!!!)
3 oz smoked gouda shredded
1 large egg + 1 egg white
2 scallions thinly sliced
Fresh cracked pepper
3/4 lb large shrimp (16 - 20 count) peeled and deveined

Pre-heat oven to 450 degrees.

In a 10-inch ovensafe skillet, melt butter over medium heat.  Add onion and salt - cook till golden 5-7 minutes.  Stir in garlic and chipotle and cook 30 seconds more.

Stir in water and cream and bring to slight boil.  Slowly whisk in grits. Reduce heat to low and cook stirring constantly until grits are thick and creamy - 15 minutes total.

Remove pan from heat and whisk in gouda, eggs, scallions, and 2-3 twists of pepper.  Lay shrimp on their sides in a pinwheel formation over the grits.  Press shrimp into grits about half way.  Place pan uncovered in oven and bake until top is brown - about 15 minutes.  Remove skillet from oven and let rest 10 minutes.

Serve with green salad to cool the palette - this is spicy!

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