You may also like
Categories:
cooking spray unsalted butter sweet onions garlic chicken broth milk salt quick-cooking grits Gouda cheese eggs freshly ground black pepper olive oil sweet onion red bell peppers rosemary Italian-flavored white wine garlic salt olive oil freshly ground black pepper ground white pepper cayenne paprika onion powder garlic shrimp
Viewed: 33 - Published at: 9 years agoIngredients
- Cooking spray
- 2 teaspoons unsalted butter
- 4 cups chopped sweet onions, such as Vidalia (about 2 large)
- 2 garlic cloves, minced
- 3 cups chicken broth (see page 200)
- 2 cups whole milk
- 1/2 teaspoon salt
- 1 1/4 cups quick-cooking grits
- 8 ounces smoked Gouda cheese, grated (2 cups)
- 2 large eggs, lightly beaten
- 1/4 teaspoon freshly ground black pepper
- 2 teaspoons olive oil
- 1 cup chopped sweet onion, such as a Vidalia
- 1 1/2 cups chopped red bell peppers
- 1 tablespoon chopped fresh rosemary
- 2 (14 1/2-ounce) cans Italian-flavored diced tomatoes
- 1/2 cup dry white wine
- 8 garlic cloves, minced
- 1/4 teaspoon salt
- 2 teaspoons olive oil
- 1 teaspoon freshly ground black pepper
- 1 teaspoon ground white pepper
- 1/4 teaspoon cayenne
- 1 teaspoon paprika
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 pound large shrimp, peeled and deveined
Method
- Preheat the oven to 375F.
- Coat a 9 x 13-inch casserole dish with cooking spray.
- For the grits, melt the butter in a large saucepan set over medium heat.
- Add the onions and garlic and cook for 8 minutes or until golden, stirring occasionally.
- Stir in the broth, milk, and salt and bring to a boil.
- Gradually add the grits, stirring constantly with a whisk.
- Reduce the heat to low, cover, and simmer for 5 minutes.
- Remove the pan from the heat; stir in the cheese, eggs, and pepper.
- Spoon the grits mixture into the prepared casserole dish.
- Bake for about 40 minutes or until firm.
- For the tomato sauce, heat the oil in a large saucepan set over medium-high heat.
- Add the onion and saute for 5 minutes.
- Add the bell pepper and rosemary and saute for 1 minute.
- Stir in the tomatoes, wine, garlic, and salt.
- Bring the mixture to a boil, reduce the heat to low, and simmer for 30 minutes.
- For the shrimp, heat the oil in a nonstick skillet set over medium-high heat.
- In a small bowl, stir together the black pepper, white pepper, cayenne, paprika, onion powder, and garlic powder.
- Toss the shrimp in the seasoning mix, and then put the shrimp in the pan.
- Cook and stir for 3 minutes or until the shrimp are opaque.
- To assemble the casserole, spread the tomato sauce over the grits in an even layer.
- Top the sauce with the shrimp.
- Serve immediately.
- Crystal grew up preparing shrimp for this dish.
- Heres how its done: First, remove the shells and legs.
- Take a paring knife and make a shallow slit along the back of each shrimp.
- With the tip of the blade, lift up and remove the vein.
- The vein will tend to stick to your knife, so set a glass of water beside you while you work to dip your knife in and remove the vein before moving to the next shrimp.
