Spicy Shrimp and Grits Casserole

Shrimp and grits is one of my favorite meals!  I make another shrimp and grits recipe that has spinach in it, but when I came across this recipe the fact that it was a casserole intrigued me.  I left out the jalapeño pepper because I'm not a huge fan of spicy dishes, and it was spicy enough without it.  I also substituted the gouda cheese with cheddar cheese.  You can make this ahead of time and pull it out of the refrigerator to cook when you're ready.

Ingredients:

4 Tbsp butter

2 bunches of green onions, chopped (white and light green parts only)

1 large red bell pepper, chopped

4 garlic cloves, minced

2 10 oz cans diced tomatoes with green chiles, drained

4 cups chicken broth

1 cup quick cooking grits

3/4 tsp salt

1/2 tsp pepper

4 slices bacon, cooked and crumbled

24 0z large shrimp, cooked, deveined, peeled

2 large eggs, beaten

2 cups shredded cheddar cheese

Directions:

1.  Preheat oven to 375 degrees.  Spray 9x13 baking dish with non-stick spray.

2.  Heat butter over medium heat and cook green onions and red bell pepper 4-5 minutes.

3.  Stir in garlic, diced tomatoes, and chicken broth and bring to a boil.

4.  Slowly stir in grits, reduce heat to low and simmer for 5-7 minutes.

5.  Remove from heat and stir in salt and pepper.

6.  Stir in shrimp, bacon, egg, and 1/2 cup cheese.

7.  Pour in baking dish and sprinkle with remaining 1/2 cup cheese.

8.  Bake 30-35 minutes, or until bubbly.