SHRIMP AND GRITS CASSEROLE

INGREDIENTS
2 tablespoons butter plus more for baking dish
1 bunch scallions, white and light-green part only, chopped
1/2 large red bell pepper, chopped
1 jalapeño pepper (seeded if desired), finely chopped
2 cloves garlic, minced
1 can (10-ounce) diced tomatoes with green chiles, drained
2 cups chicken broth
1/2 cup quick-cooking grits (not instant)
salt and freshly ground black pepper, to taste
12 ounces large shrimp (16-20 count), peeled, deveined and cooked
2 slices bacon, cooked and crumbled
1 large egg, beaten
1 1/4 cups shredded Gouda cheese, divided

INSTRUCTIONS
Preheat oven to 375 degrees. Butter an 8 x 8 baking dish. Set aside.
Heat butter over medium-high heat. Add the scallion, red bell pepper and jalapeño pepper. Reduce heat to medium, cook 4-5 minutes or until beginning to soften.
Stir in garlic, diced tomatoes with chiles and chicken broth. Bring to a boil. Slowly stir in grits. Stir continuously until mixture returns to a boil. Reduce heat to low. Simmer, stirring occasionally, for 5-7 minutes or until thickened. Remove from heat and cool slightly. Season to taste with salt and black pepper.
Stir in shrimp, bacon, egg and 1 cup cheese. Transfer to prepared baking dish. Sprinkle with remaining cheese.
Bake for 30-35 minutes or until heated through and bubbling. Let stand 5-10 minutes before serving
Cuisine: American | Recipe Type: Fish and Seafood
Notes
MAKE AHEAD: Can be assembled 24 hours in advance. Baking time may be longer if casserole is super cold from the refrigerator. FREEZER-FRIENDLY: Cool, wrap securely and freeze. Thaw at least 24 hours in the refrigerator. Increase baking time if casserole is super cold.