Green Chili Shrimp Over Cheese Grits Soufle

• 4 1/2 cups chicken stock
• 1/2 cup half and half
• 1 3/4 cups "quick" grits
• 2 eggs, separated
• 1/4 tsp cayenne
• 2 5 1/2 oz jars Old English cheese spread
• 1 tablespoon bacon grease
• 1 tablespoon butter
• 1 7 oz. can green chilis, chopped
• 1/2 yellow onion, chopped
• 1 clove garlic, minced
• 1 1/2 pounds (20-30 count)shrimp, peeled and deveined
• 3/4 cup water
• Salt and ground black pepper to taste
• Dash Tabasco
• 1 tablespoon lemon juice

1. Combine chicken stock and half and half in a saucepan over medium heat. Bring to a boil and slowly stir in the grits. Cook for 7-10 minutes until the grits are thick. Add cayenne and eggs yokes, one at a time, beating to incorporate. Add the cheese and stir until melted. Beat egg whites to stiff peaks and fold into grits mixture. Put in 8" x 13" x 2" casserole and bake uncovered in 350 degree oven for 20-25 minutes.
2. While you are waiting for the grits, heat the bacon grease and butter in a large skillet over medium-high heat. Saute the onions and garlic until soft and add the chilis. When the grits are almost done, add the shrimp to the saute mixture and cook for about 5 more minutes until the shrimp are pink. Add the water, lemon juice and Tabasco to make sauce. Boil for 1 minute stirring constantly.
3. Serve a generous helping of shrimp and sauce over the grits.

chicken stock, grits, eggs, cayenne, english cheese spread, bacon grease, butter, green chilis, yellow onion, clove garlic, countshrimp, water, salt, tabasco, lemon juice

Taken from www.epicurious.com/recipes/member/views/green-chili-shrimp-over-cheese-grits-soufle-1201606 (may not work)