Smokey Shrimp And Grits Casserole

• 2 tablespoons unsalted butter
• 1 cup vidalia onion (or other sweet onion), diced
• 1 teaspoon kosher salt
• 2 garlic cloves, minced
• 1 teaspoon chipotle chile in adobo sauce, minced
• 2 1/2 cups water
• 1/2 cup heavy cream
• 1 cup old fashioned grits (do not use instant!)
• 6 ounces smoked cheese (gouda, cheddar or fontina), shredded
• 2 large eggs, lightly beaten
• 4 scallions, thinly sliced
• 1 1/2 pounds large (16-20 count) shrimp, peeled and deveined

1. Pre-heat oven to 450 degrees
2. In a 12-inch ovensafe skillet, melt butter over medium heat. Add onion and salt - cook until golden, about 5 - 7 minutes. Stir in garlic and chipotle and cook 30 seconds more.
3. Stir in water and cream and bring to a slight boil. Slowly whisk in grits. Be sure to constantly stir or else your grits will become lumpy. Reduce heat to low and keep stiring till grits are thick and creamy - about 15 minutes total.
4. Remove pan from heat and whisk in cheese, eggs, most of the scallions(reserve a handful for garnish) and 2-3 twists of pepper.
5. Lay shrimp on their sides in a pinwheel formation over the grits. Press each shrimp lightly into the grits so they are slightly nestled in the mixture.
6. Place pan uncovered in the oven and bake until the top is golden brown - about 15 minutes. Check the casserole by gently shaking the dish - if its still really jiggly, pop it back in for a few more minutes. Once done, remove skillet from oven and let rest for 10 minutes before serving.
7. Garnish the dish with the left over scallions. Serve with a nice green salad to cool the palette - this dish is spicy!
8. Enjoy!

unsalted butter, vidalia onion, kosher salt, garlic, chipotle chile, water, heavy cream, grits, cheese, eggs, scallions, shrimp

Taken from food52.com/recipes/11429-smokey-shrimp-and-grits-casserole (may not work)