Shrimp and Gouda Cheese Grits Casserole

Revelation 22:13

[13] I am the Alpha and the Omega, the first and the last, the beginning and the end.”

2 T butter

1 bundle of scallions, chopped

2 mini red bell pepper, sliced in small strips

1 jalapeño pepper, seeded and sliced in small strips

2 T roasted and mashed garlic

1 can (10-ounce) diced tomatoes with green chiles - drained

2 c chicken bone broth

⅔ cup quick-cooking grits 

Salt and freshly ground black pepper - to taste

1 pound large shrimp, cooked

1 T clarified butter

1/4 c bacon bits(I used store bought)

1 large egg - beaten

1 ¼ cups shredded Gouda cheese - divided

Preheat oven to 375 degrees. 

Grease an 13x9 foil pan

Set aside.

Cook shrimp in clarified butter just till done.

Set aside in a plate.

Heat butter over medium-high heat in a large saucepan. 

Add the scallion, red 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.