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Shrimp and Grits Bake CARLA HALL, MARIO BATALI

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Carla and Mario cook up a unique dish using this classic southern staple!

2 cups quick cooking grits
2 1/2 cups milk
2 1/2 cups chicken stock (plus more if needed)
1/4 cup butter (plus 1 tablespoon for greasing)
4 eggs (separated)
1 lemon (zested)
1 teaspoon freshly ground black pepper
Kosher salt and freshly ground black pepper (to taste)
2 tablespoons olive oil
1 pound small shrimp (peeled, deveined, tails removed)
2 cloves garlic (peeled, sliced)
1 tablespoon parsley (finely chopped, plus more for garnish)
1 lemon (zest and juice, divided)
1 teaspoon red chili flakes (optional)
1/2 cup white wine
3 tablespoons butter
Kosher salt and freshly ground black pepper (to taste)

Preheat the oven to 425ºF. Grease a 6 1/2 cup souffle dish with 1 tablespoon butter.
For the Grits: In a heavy bottomed pot add the milk, chicken stock and grits and place over medium-heat. Generously season with salt. Bring to a boil, whisking constantly. Reduce to a simmer, add the buter and continue to stir until the grits are soft and creamy about 5 minutes.
Remove from the heat and add the egg yolks. Beat the egg whites until stiff and fold the whites into the grits mixture. Fold in the lemon zest and black pepper.
Pour the grits mixture into the souffle dish and bake for 25-30 minutes, or until the grits are set and the top is lightly golden brown. Remove from the oven, make a hold in the center of the souffle, and top with shrimp scampi. Garnish with additional parsley leaves and serve immediately.
For the Shrimp Scampi: Heat a large saute pan with olive oil over medium-high heat, add the shrimp, garlic, parsley, lemon zest and red chili flakes and cook for 2-4 minutes, until the shrimp are opaque. Add the wine and butter whisking to combine and allow to reduce slightly. Finish with lemon juice and season with salt and pepper.
Tip: Make sure the grits are creamy and fully cooked through before adding the egg yolks and folding in the whites to make sure the souffle rises correctly.

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