When it comes to Southern comfort food, Shrimp and Grits Casserole tops my list. There’s something about the creamy, cheesy grits combined with savory shrimp that feels like a warm hug from home.
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This dish combines rich flavors and familiar ingredients, perfect for a family gathering or a quiet dinner at home. Every bite of Shrimp and Grits Casserole reminds me of the deep traditions of Southern cuisine, blending comfort and hospitality into every serving.
A Southern food classic
Growing up in the South, food was always the center of our gatherings. Whether it was a Sunday dinner or a holiday feast, the table was filled with dishes celebrating our culture and heritage. Shrimp and Grits Casserole was one of those meals that brought everyone together.
I remember my grandmother preparing a big dish of it, with that familiar aroma of bacon and shrimp filling the kitchen. The creamy grits, baked to perfection and topped with a hearty shrimp mixture, were always a hit. It’s a dish that’s not only delicious but also steeped in memories of family, love and togetherness.
Ingredients
How to make Shrimp and Grits Casserole
To make this comforting Southern dish, start by preparing the grits. Simmer the chicken broth, milk, salt and cayenne in a saucepan. Slowly whisk in the grits and let them cook until creamy and smooth.
Once the grits are cooked, stir in the shredded cheddar and pepper jack cheese. Add a beaten egg for extra richness, then transfer the mixture to a baking dish and bake it until golden brown. While the grits are baking, you can prepare the shrimp topping.
In a skillet, cook the bacon until crispy, then add the onions and peppers. Sauté until softened, then stir in shrimp, garlic and a splash of white wine. This creates a thick, flavorful shrimp sauce you will spoon over the cheesy grits for an irresistible casserole.
Serving suggestions
Shrimp and Grits Casserole is a versatile dish that pairs well with other Southern classics. For a complete meal, serve it alongside collard greens or a crisp, vinegar-based coleslaw. A tall glass of sweet tea or a side of cornbread will round out the Southern experience. This dish is perfect for both casual weeknight dinners and special occasions, making it a staple in any Southern kitchen.
Storage tips
If you have leftovers (which is rare in my house!), you can store them in an airtight container in the refrigerator for up to three days. To reheat, place the casserole in the oven at 350°F until warmed through.
You can also microwave individual portions, though the oven will help maintain that crispy top layer of the casserole. For longer storage, freeze the leftovers and enjoy them within three months.
Southern farewell
Shrimp and Grits Casserole holds a special place in my heart because it combines the best of Southern hospitality — comfort, tradition and unforgettable flavor. Whether you’re cooking for a family gathering or enjoying a quiet meal at home, this dish will surely impress.
I hope you’ll try this recipe and make it a part of your own Southern traditions. Happy cooking, y’all!
Shrimp and Grits Casserole
Equipment
- Large saucepan or pot
- Skillet
- Whisk
- Spatula or wooden spoon
- Baking dish
- Cutting board and knife
- Measuring Cups and Spoons
Ingredients
- 4 cups low-sodium chicken broth
- ¼ cup unsalted butter
- 1 teaspoon salt I use kosher salt
- 3 cups milk
- 1 ¼ cups grits opt for non-instant grits
- ¼ teaspoon cayenne pepper divided
- ¾ cup pepper jack cheese shredded
- 1 cup sharp cheddar shredded
- 1 egg lightly beaten
For the shrimp topping:
- ½ cup red onion diced
- 4-5 slices bacon chopped
- 2 cloves garlic minced
- ½ cup red bell pepper thinly sliced
- ½ cup all-purpose flour
- ½ cup dry white wine
- 1 pound raw shrimp peeled and deveined
- 2 tablespoons chopped parsley
- 1 cup low-sodium chicken broth
- 3 sprigs fresh thyme leaves
- ½ teaspoon black pepper freshly ground
- ¼ teaspoon cayenne pepper
- 1 cup corn niblets
- ½ cup sliced green onions
- ½ cup heavy whipping cream
Instructions
- Preheat your oven to 350°F. Spray a baking dish with non-stick cooking spray and set it aside.
- In a medium saucepan, combine the chicken broth, milk, salt and cayenne pepper. Bring the mixture to a simmer. Slowly whisk in the grits, stirring continuously. Allow the grits to cook for about 20 minutes until they thicken and become creamy. Remove from heat and let the mixture cool slightly.
- Stir in the sharp cheddar and pepper jack cheeses until they melt. Once the cheese is fully incorporated, mix in the lightly beaten egg. Transfer the mixture to your prepared baking dish.
- Bake the grits for 60 minutes or until the top is golden brown and set. While the grits bake, prepare the shrimp topping.
- In a large skillet, cook the bacon over medium heat until it’s crispy. Remove the bacon and drain on paper towels, but leave about 4 tablespoons of bacon fat in the skillet.
- Add the diced onion and sliced bell pepper to the skillet and cook until they’re softened, about 5 minutes. Stir in the minced garlic and cook for another minute.
- Turn off the heat and stir in the flour until well combined. Turn the heat back on low, and add the white wine and chicken broth. Whisk constantly until the sauce thickens, then bring it to a simmer.
- Add the shrimp, parsley, thyme, black pepper, cayenne pepper, corn niblets and heavy cream. Let the mixture simmer for a few minutes until the shrimp are fully cooked.
- Once the shrimp are cooked through, spoon the shrimp mixture over the baked grits. Sprinkle the top with sliced green onions and the crispy bacon pieces.
- Let the casserole cool slightly before serving. Enjoy this Southern classic’s rich, comforting flavors with friends and family!
