Preheat the Oven: Set your oven to 325°F (165°C). Grease a large baking dish with butter or nonstick spray and set aside.
Prepare the Grits: In a large pot, bring the chicken broth and seasonings (Tony’s, garlic, and black pepper) to a gentle boil over medium heat. Gradually whisk in the grits to avoid lumps. Bring the mixture back to a boil, then reduce the heat to low.
Add the Butter: Stir in the butter, cover the pot, and let the grits simmer for about 10 minutes, stirring occasionally. The mixture should be thick, creamy, and the liquid mostly absorbed. Remove from heat.
Combine the Mix-Ins: In a large mixing bowl, combine the beaten eggs, diced red and green bell peppers, celery, crushed Ritz crackers, diced green onions, diced white onion, and Parmesan cheese. Stir well until evenly distributed.
Temper and Mix: To prevent the eggs from scrambling, add about ¼ of the hot grits into the bowl mixture, stirring constantly to bring everything together gradually. Then add the entire bowl mixture back into the pot with the remaining grits, stirring thoroughly to blend.
Add the Shrimp: Gently fold in the raw shrimp, making sure they’re evenly dispersed throughout the mixture. The shrimp will cook perfectly while baking, adding moisture and flavor to the dish.
Bake: Pour the mixture into the prepared baking dish, spreading it evenly. Bake uncovered at 325°F for about 1 hour, or until the top is lightly golden and the dressing feels firm to the touch in the center.
Cool and Serve: Remove from the oven and let it cool for about 10 minutes before serving. This resting time allows the dish to set and makes it easier to slice or scoop.
