Shrimply Delicious Shrimp and Grits

• Cooking spray
• 2 teaspoons unsalted butter
• 4 cups chopped sweet onions, such as Vidalia (about 2 large)
• 2 garlic cloves, minced
• 3 cups chicken broth (see page 200)
• 2 cups whole milk
• 1/2 teaspoon salt
• 1 1/4 cups quick-cooking grits
• 8 ounces smoked Gouda cheese, grated (2 cups)
• 2 large eggs, lightly beaten
• 1/4 teaspoon freshly ground black pepper
• 2 teaspoons olive oil
• 1 cup chopped sweet onion, such as a Vidalia
• 1 1/2 cups chopped red bell peppers
• 1 tablespoon chopped fresh rosemary
• 2 (14 1/2-ounce) cans Italian-flavored diced tomatoes
• 1/2 cup dry white wine
• 8 garlic cloves, minced
• 1/4 teaspoon salt
• 2 teaspoons olive oil
• 1 teaspoon freshly ground black pepper
• 1 teaspoon ground white pepper
• 1/4 teaspoon cayenne
• 1 teaspoon paprika
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 pound large shrimp, peeled and deveined

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

cooking spray, unsalted butter, sweet onions, garlic, chicken broth, milk, salt, quickcooking grits, gouda cheese, eggs, freshly ground black pepper, olive oil, sweet onion, red bell peppers, rosemary, italianflavored, white wine, garlic, salt, olive oil, freshly ground black pepper, ground white pepper, cayenne, paprika, onion powder, garlic, shrimp

Taken from www.epicurious.com/recipes/food/views/shrimply-delicious-shrimp-and-grits-378242 (may not work)