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1
Preheat the oven to 375F.
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2
Coat a 9 x 13-inch casserole dish with cooking spray.
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3
For the grits, melt the butter in a large saucepan set over medium heat.
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4
Add the onions and garlic and cook for 8 minutes or until golden, stirring occasionally.
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5
Stir in the broth, milk, and salt and bring to a boil.
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6
Gradually add the grits, stirring constantly with a whisk.
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7
Reduce the heat to low, cover, and simmer for 5 minutes.
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8
Remove the pan from the heat; stir in the cheese, eggs, and pepper.
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9
Spoon the grits mixture into the prepared casserole dish.
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10
Bake for about 40 minutes or until firm.
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11
For the tomato sauce, heat the oil in a large saucepan set over medium-high heat.
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12
Add the onion and saute for 5 minutes.
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13
Add the bell pepper and rosemary and saute for 1 minute.
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14
Stir in the tomatoes, wine, garlic, and salt.
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15
Bring the mixture to a boil, reduce the heat to low, and simmer for 30 minutes.
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16
For the shrimp, heat the oil in a nonstick skillet set over medium-high heat.
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17
In a small bowl, stir together the black pepper, white pepper, cayenne, paprika, onion powder, and garlic powder.
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18
Toss the shrimp in the seasoning mix, and then put the shrimp in the pan.
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19
Cook and stir for 3 minutes or until the shrimp are opaque.
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20
To assemble the casserole, spread the tomato sauce over the grits in an even layer.
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21
Top the sauce with the shrimp.
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22
Serve immediately.
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23
Crystal grew up preparing shrimp for this dish.
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24
Heres how its done: First, remove the shells and legs.
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25
Take a paring knife and make a shallow slit along the back of each shrimp.
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26
With the tip of the blade, lift up and remove the vein.
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27
The vein will tend to stick to your knife, so set a glass of water beside you while you work to dip your knife in and remove the vein before moving to the next shrimp.
