Cooking with Paula Deen

Rise and Shine - Breakfast Casseroles

Baked Cheese Grits with Herbed Creole Shrimp

Makes 8 servings

Instead of individual servings, you can bake the grits mixture in a 13x9-inch baking dish until set in the center, 30 to 40 minutes.

4½ cups milk, divided
¾ cup butter
1 cup quick-cooking grits
2 cups shredded Gruyère cheese
¾ teaspoon salt
2 large eggs, room temperature
Herbed Creole Shrimp (recipe follows)

1. Preheat oven to 350°. Spray 8 (1-cup) baking dishes with cooking spray.

2. In a medium saucepan, bring 4 cups milk and butter to a boil over medium-low heat. Slowly whisk in grits until smooth. Cook, whisking frequently, until thickened, 4 to 5 minutes. Remove from heat, and stir in cheese and salt until melted.

3. In a small bowl, whisk together eggs and remaining ½ cup milk. Gradually whisk egg mixture into grits until combined. Pour mixture into prepared pans.

4. Bake until center is set, 30 to

40 minutes. Let stand for 5 minutes before serving; serve with Herbed Creole Shrimp.

Herbed Creole Shrimp

Makes 8 servings

¾ cup butter
½ cup chopped green onion
2 cloves garlic, minced
¾ cup chicken broth
¾ cup heavy whipping cream
2 pounds peeled and deveined medium fresh shrimp
1 tablespoon minced fresh parsley
1 tablespoon minced fresh dill
1 tablespoon Creole seasoning
2 teaspoons minced fresh thyme
1 tablespoon fresh lemon juice

In a large skillet, melt butter over medium-high heat. Add green onion and garlic; cook until tender, about 2 minutes. Stir in broth; cook for 1 minute. Stir in cream; cook until slightly thickened, 5 to 7 minutes. Stir in shrimp, parsley, dill, Creole seasoning, and thyme; cook until shrimp are pink and firm, 2 to 3

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