Shrimp and Grits Casserole

When I think of Southern foods, Shrimp and Grits most definitely comes to mind. What could be more Southern than this timeless dish in casserole form? To top it off this is a recipe that's easy and tastes gourmet. I've made it a few times for friends because it is a good option when serving a crowd! We ended the night with full hearts and bellies.

ingredients

prep time - 10 minutes // cook time - 45 minutes // serves - 6

2 Large Bell Peppers (I used one red and one green for color)
1 Pkg. Conecuh or Kiolbassa sausage (your choice)
1 Lb. fully cooked, de-veined shrimp (no tails)
Olive Oil for Sauteing
1 Tablespoon Old Bay Seasoning
1 Tablespoon Tony's Seasoning
Garlic salt and freshly ground black pepper, to taste
2 -1/2 Cups Quick Grits (follow package directions for cooking)
1/2 Cup of Half and Half
2 Tablespoons of Butter

instructions

Preheat oven to 375 degrees. Butter an 9 x 12 baking dish, set to the side. Remove Shrimp from freezer and run cold water over them in a strainer. Set to the side.

Chop bell peppers, onion and sausage.  Heat olive oil over medium heat. Add the onion and bell pepper mixture to the frying pan and cook 4-5 minutes or until beginning to soften. Then add the sliced sausage. Cook for about 4 more minutes (we like our sausage a tad crispy so add more to the cook time if you like).

While the the sausage mixture cooks start on the shrimp. In a separate frying pan add olive oil. Heat olive oil to low heat and add the shrimp to the pan. Season the shrimp with Tony's and Old Bay while they cook. Saute for 2 minutes, then remove from heat. Now, remove sausage, onion, and pepper mixture from heat. Set aside.

Start on the Grits.

Cook grits according to package directions. Bring to a boil stirring continuously. Add the butter, half and half, and 1 cup of Parmesan cheese. Continuously stir mixture then reduce heat to low. Combine shrimp, bell pepper, onion, and sausage mixture with grits. Let simmer for 5 minutes or until thickened. Remove from heat. Season to taste with garlic salt and black pepper.

Place in buttered 9 x 12 pan. Sprinkle the top with remaining Parmesan cheese.

Bake for 30-35 minutes (top should be bubbling). Let stand 5 minutes before serving!