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Shrimp and Grits Dressing


My Sister-In-Law requested this one for Thanksgiving 2016. It didn't replace the actual dressing but was a nice side dish.It was really very good. Southern living called it "dressing" but I'd define it more as a Shrimp & Grits casserole. It was originally posted on Good Housekeeping and has made the rounds on social media this year!
Shrimp and Grits Dressing

1 pound peeled, medium-size raw shrimp
3 cups chicken broth
1/2 tsp. salt
1/4 tsp. ground red pepper
1 cup uncooked regular grits
1/2 cup butter
3 large eggs, lightly beaten
1 red bell pepper, diced
1 cup fine, dry breadcrumbs (I use gluten free)
1 cup chopped green onions
1/2 cup grated Parmesan cheese

Preheat oven to 325 degrees. Devein shrimp, if desired.

Bring broth and next two ingredients to a boil in a large saucepan over medium-high heat. Whisk in grits, and return to a boil; reduce heat to low, and stir in butter. Cover and simmer, stirring occasionally, 10 minutes or until liquid is absorbed. Remove from heat.

Stir together eggs and next four ingredients in a large bowl. Gradually stir about one-fourth of hot grits mixture into egg mixture; add egg mixture to remaining hot grits mixture, stirring constantly. Stir in shrimp until well blended. Pour grits mixture into a lightly greased 11-x 7-inch baking dish.

Bake at 325 degrees for 55 minutes to 1 hour or until mixture is set. Let stand 10 minutes.



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