Shrimp 'n' Grits Pie

By LRay

Southern Living, March 2015, page 94.

Ingredients

• 4 cups Overnight Slow-Cooker Grits (See Below)
• 1 cup jarred marinara sauce
• 1/2 cup grated Parmesan cheese
• 3 large eggs
• Vegetable cooking spray
• 2 tablespoons butter
• 1 tablespoon bacon drippings
• 1 pound medium-size raw shrimp, peeled and deveined
• 1/3 cup crumbled feta cheese
• 3 thick bacon slices, cooked and crumbled
• 3 tablespoons torn fresh basil leaves
• Slow Cooker Grits
• 2 cups stone-ground grits
• 1/2 cup butter, melted
• 1 tablespoon kosher salt
• 6 cups water

Preparation

Step 1

1. Preheat oven to 425°. Stir together first 4 ingredients. Spread mixture in a 10-inch pie plate coated with cooking spray, and bake 1 hour or until browned. Let stand 20 minutes.

2. Melt butter with bacon drippings in a large skillet over medium-high heat; add shrimp, and sauté 3 minutes or until pink. Transfer shrimp to a medium bowl. Toss together shrimp and feta; add salt and pepper to taste. Top pie with shrimp mixture, bacon, and basil.

Slow Cooker Grits

Stir together grits, melted butter, and salt in a 5-qt. slow cooker; stir in water. Cover and cook on LOW 8 hours. Stir just before serving.

Note: For quicker slow-cooker grits, cook on HIGH 4 hours.