Preheat oven to 325°. Grease a 9”X 12” casserole dish.
Melt the butter in a 2-quart saucepan and sauté red pepper until limp, add the green onions and sauté for another minute or so.
Add chicken broth, salt, and cayenne to the pot, and bring to a boil. Whisk in the grits, return briefly to a boil, then reduce the heat to low and cover. Cook, whisking occasionally, until the grits are tender, 6 or 7 minutes. Remove from the heat.
In a large bowl combine eggs, breadcrumbs, and parmesan cheese. Gradually stir about one-fourth cup of hot grits into the egg mixture do this twice. Pour the egg/grits mixture into the rest of the grits, and stir in shrimp until blended. Pour grits/shrimp mixture into the prepared casserole dish.
Bake for 55 minutes to 1 hour or until mixture is set in the center. Let stand 10 minutes before serving