Shrimp and Grits Casserole
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.
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 butter, 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!
Nutrition
Serving: 1.5CupsCalories: 642kcalCarbohydrates: 48gProtein: 33gFat: 34gSaturated Fat: 19gPolyunsaturated Fat: 3gMonounsaturated Fat: 9gTrans Fat: 0.3gCholesterol: 211mgSodium: 1229mgPotassium: 659mgFiber: 2gSugar: 9gVitamin A: 1947IUVitamin C: 22mgCalcium: 480mgIron: 2mg
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.
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