Yesterday morning, we awoke to a whole lot of snow here in Louisville, and heard stories of far greater snowfall across the Commonwealth. As adults, we don't get to enjoy "Snow Days" quite as much as kids do. There isn't the same thrill of getting an unexpected day off -- in fact, my beau and I both worked from home. We did take some time out to enjoy our dogs' glee (a snowy yard is like Disney World for Labrador Retrievers!), and I made a shrimp and grits casserole worthy of a special day. The recipe I used was for a double batch, but it could be easily cut in half.

3 cups milk
3 cup chicken broth
1 two-pound bag Weisenberger Mills grits
8 oz shredded cheddar cheese
1 lemon, juiced
2 pounds peeled and deveined medium shrimp, coarsely chopped
6 slices thick cut bacon, cut into lardons
3 cloves garlic, minced
5-6 green onions, chopped
1 red bell pepper, diced
4 tablespoons Cajun seasoning
Olive oil
Kosher salt
Freshly cracked black pepper

Preheat oven to 375 degrees.
Drizzle oil in bottom of dutch oven; put on medium-high burner. Add bacon pieces, turning occasionally, until browned. Toss shrimp in 1 tablespoon of cajun seasoning and add to dutch oven. Cook about 90 seconds on each side or until pink. Remove from heat to avoid further cooking.
While bacon is browning, combine milk and broth in saucepan and bring to a boil. Add grits and garlic to pan. Stir constantly, cooking about 5 minutes or until thickened. Remove from heat. Stir in shrimp, bacon, and cheese. Add vegetables and remaining Cajun seasoning, salt, and pepper to taste.
Pour into greased 11 x 15" baking dish coated with cooking spray. Bake at 375 for 25 minutes or until set.