Pour mixture into greased 2 quart casserole. Bake at 350 degrees for 45 minutes.
1/3 cup diced onion
2 tablespoons butter, divided
21 to 26 fresh shrimp, peeled and de-veined
1 1/2 teaspoons herbs de provence
1 1/2 teaspoons cajun seasoning
2 sliced bacon cooked crisp
Minced fresh parlsey (out of my garden)
Saute onion in 1 tablespoon butter in saucepan until softened. Add shrimp, herbes de provence, Cajun seasoning and remaining 1 tablespoon butter. Cook. stirring constantly, until gray sauce forms.
Pour over grits and garnish with crumbled bacon, parsley and lemon.