This family-style dish comes together in just one hour.
The best part of this comforting casserole is the savory pan sauce, or “shrimp gravy.”
13cupall-purpose flour
1poundmedium peeled, deveined raw shrimp
12cup(4 oz.)
Credit:Antonis Achilleo; Prop Styling: Christine Keely; Food Styling: Tina Bell Stamos
Coat an 11- x 7-inch baking dish with cooking spray.
Bring milk and 2 cups of the heavy cream to a boil in a medium saucepan over medium-high.
Stir in grits and butter; let mixture return to a boil, whisking often.
Reduce heat to medium; cook, whisking constantly, until grits are tender, 5 to 7 minutes.
Remove from heat; stir in egg, cheese, and 1 teaspoon of the salt.
Spoon mixture into prepared baking dish.
Cover; bake until mixture is set, 35 to 40 minutes.
Drain on paper towels, reserving 3 tablespoons drippings in pan.
Add onion and bell pepper to pan.
Cook over medium-high, stirring often, until softened, about 3 minutes.
Add garlic; cook, stirring constantly, 30 seconds.
Add flour; cook, stirring constantly, 1 minute.
Add shrimp; cook, stirring constantly, until shrimp are pink, about 3 minutes.
Add wine; cook, stirring constantly, until thickened, 2 minutes.
Spoon shrimp mixture over baked grits casserole using a slotted spoon; sprinkle with scallions and cooked bacon.
Pour shrimp gravy from pan into a serving bowl; serve alongside casserole.
