Cooking with Olivia: Shrimp & Grits Dressing


Thanksgiving Shrimp and Grits Dressing

1 lb peeled, medium size raw shrimp

3 cups chicken broth

½ tsp. salt

¼ tsp. ground red pepper

1 cup uncooked regular grits

½ cup butter

3 large eggs, lightly beaten

1 red bell pepper, diced

1 cup fine, dry breadcrumbs

1 cup chopped green onions

½ 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. Wisk 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 11×17 in baking dish.

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