SHRIMP AND GRITS DRESSING

Shrimp and Grits Dressing (From Southern Living, Nov. 2011)

1 lb. peeled, medium-size raw shrimp

3 cups chicken broth

1/2 tsp. salt

1/4 tsp. ground red pepper

1 cup uncooked regular grits

1/2 cup butter (1 stick)

3 large eggs, lightly beaten

1 red bell pepper, diced

1 cup fine, dry breadcrumbs

1 cup chopped green onions

1/2 cup grated Parmesan cheese

Preheat oven to 325*. Devein shrimp, if desired.

Bring broth and next 2 ingredients to a boil in a large saucepan over medium-high heat. Whisk in grits, and return to a boil; reduce heat to low, and stir in butter. Cover and simmer, stirring occasionally, 10 minutes or until liquid is absorbed. Remove from heat.

Stir together eggs and next 4 ingredients in a large bowl. Gradually stir about 1/4 of hot grits mixture into egg mixture; add egg mixture to remaining hot grits mixture, stirring constantly. Stir in shrimp until blended. Pour grits mixture into a lightly greased 11×7 inch baking dish. (I used standard 9×11).

Bake at 325° for 55 minutes to 1 hour or until mixture is set. Let stand 10 minutes.