Shrimp Stew With Grits Crust

• 1/2 cup whole milk
• Salt
• 1 cup stone-ground grits
• 1 cup grated Cheddar cheese
• Black pepper
• 3 tablespoons olive oil
• 1 large onion, chopped
• 3 celery ribs, chopped
• 2 green bell peppers, chopped
• 2 tablespoons flour
• Pinch (or more) cayenne
• 2 cups shrimp stock, fish stock, clam juice or water
• 2 tablespoons lemon juice
• 1 cup chopped scallions
• 1 cup chopped parsley
• 8 ounces roughly chopped shrimp

1. Heat the oven to 375.
2. Combine the milk with 2 cups water and 1/2 teaspoon salt in a medium saucepan over medium heat.
3. Bring nearly to a boil, then whisk in the grits.
4. Reduce heat to low, and simmer, whisking often, until thick, 10 or 15 minutes.
5. Stir in the Cheddar and black pepper.
6. Set aside.
7. Put the oil in a large, deep, ovenproof skillet over medium heat.
8. When it is hot, add the onion, celery, bell peppers, 1/2 teaspoon salt and pepper; cook, stirring occasionally, until the vegetables soften, 8 to 10 minutes.
9. Sprinkle in the flour, and cook, stirring frequently, until the flour turns a light brown, 2 to 3 minutes.
10. Stir in the cayenne, stock and lemon juice, scraping up the browned bits, and bring to a simmer; add the scallions and parsley.
11. Taste, and adjust the seasoning, then stir in the shrimp.
12. Spread the grits over the top of the stew; bake until the grits are firm and lightly browned, 20 to 25 minutes.
13. To brown the grits even more, run the skillet under the broiler for a minute or 2.
14. Scoop the stew and grits into bowls, and serve.

milk, salt, stoneground grits, cheddar cheese, black pepper, olive oil, onion, celery, green bell peppers, flour, cayenne, shrimp stock, lemon juice, scallions, parsley, shrimp

Taken from cooking.nytimes.com/recipes/1016236 (may not work)