Shrimp and grits casserole is an easy baked version of the southern classic. Perfectly cooked and seasoned shrimp mixed with cheesy grits combine in this cozy comforting meal.
I’m a born and bred southerner through and through.
And that means there are some dishes that are practically in my blood.
Like shrimp and grits.
It’s a southern breakfast classic, but delicious for dinner anytime.
And this shrimp and grits casserole is a winner for feeding my family.
Ingredients
To make this dish you’ll need:
- Butter– To grease the casserole dish and to sauté the veggies in.
- Fresh veggies– Thinly sliced green onions and diced green bell pepper
- Garlic– Minced
- Canned tomatoes– Diced with green chiles
- Chicken broth– You could also use chicken stock
- Grits– Quick cooking grits, not instant grits
- Salt and pepper
- Shrimp– Large shrimp, peeled and deveined. You can buy them pre-peeled and cleaned in most grocers.
- Bacon– Cooked crisp and crumbled. Using the bacon is totally optional, but really does add delicious flavor to the dish. You can also leave it out of the casserole and save it to use as a garnish instead.
- Egg– Beaten
- Cheese– Shredded gouda, or even cheddar or Swiss if you prefer
How to Make
To make this shrimp and grits casserole, start by buttering the bottom and sides of an 8×8″ casserole dish with a tablespoon of butter.
Set the dish aside.
Then, melt the rest of the butter to a large skillet over medium high heat.
As soon as the butter’s melted reduce the heat to medium and cook the onions and pepper for 3 to 4 minutes, stirring often.
Once the vegetables have started to soften, stir the garlic, tomatoes, and broth into the skillet.
Turn the heat to high, and bring the mixture to a boil.
When the mixture boils, pour the grits into the skillet, stirring constantly to incorporate, until they’re all evenly combined.
Keep stirring until the mixture comes back to a boil, then immediately reduce the heat to low.
Let the grits simmer on low for 5-6 minutes, stirring often.
Remove the skillet from heat.
Carefully, season with salt and pepper to taste and quick stir in the egg so that it incorporates before cooking.
Stir in the shrimp, bacon, and one cup of cheese until evenly incorporated.
Transfer the grits mixture to the prepared casserole dish, and spread it out evenly with a spatula.
Sprinkle the remaining cheese evenly out overtop.
Bake the casserole at 375° for 30 minutes, or until the casserole’s hot and bubbling with melted cheese on top.
Carefully remove the hot dish from the oven, and let it rest for 5-10 minutes before serving.
Enjoy!
Is it safe to add raw shrimp to the grits before baking?
Yes. Shrimp cooks fast and will cook properly while the casserole bakes.
If you are worried about food safety, you could use precooked shrimp, but I find it gets a bit rubbery if you bake it.
To use precooked shrimp, you can either quickly sauté the shrimp on the stovetop until it is opaque and pink on both sides or boil them in seasoned water.
Don’t use store bought precooked shrimp.
Polenta vs Grits: Can I sub polenta for grits?
If push comes to shove, yes, you can substitute polenta for grits.
Both products are made from dried ground corn and have a similar taste.
The most noticeable difference is the texture since they come from different parts of the corn.
Polenta will be much coarser and chewier than grits and grits will be smoother, softer and fluffier.
Storing leftovers
Store leftovers in an airtight container for up to 3 days and reheat in a hot oven until warmed through.
Serving suggestions
This casserole is pretty hearty but to make it a delicious meal for breakfast or brunch we like to pair it with freshly baked biscuits and fresh fruit.
For dinner, also biscuits but also with a simple side salad.
Tips and Tricks
- Want it spicier? Add a seeded and diced jalapeno!
- Make sure you’re using quick cooking grits NOT instant grits.
- Serving a larger crowd? Recipe can be doubled and baked in a 9×13″ dish.
- Want to give it even more Southern flare? Stir in a half teaspoon of either Cajun seasoning or Old Bay to the mix before adding it to the casserole dish.
- Make sure to let the casserole rest for at least 5 minutes before serving, but up to 10. This will allow it to set up and firm up some. If served right away, it will still be delicious but will be on the soupier side. Either way, this will never be a ‘stiff’ casserole. It will be on the softer side and easily spoonable.
Other Southern Casseroles
Shrimp and grits casserole is a delicious, versatile meal with real Southern flavor.
Make it and enjoy!
Looking for other southern casserole recipes?
Try these:
If you’ve tried this SHRIMP AND GRITS CASSEROLE, or any other recipe on the site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!
Shrimp And Grits Casserole
Ingredients
- 3 tbsp butter divided
- 1/2 cup thinly sliced green onions
- 1/2 cup diced green bell pepper
- 3 tsp minced garlic
- 1 10 oz can diced tomatoes with green chiles
- 2 cups chicken broth
- 2/3 cup quick cooking grits
- salt & pepper to taste
- 1 pkg large peeled & deveined shrimp
- 2 slices bacon cooked crisp & crumbled
- 1 large egg beaten
- 1 1/2 cups shredded gouda cheese divided
Instructions
- Using one tablespoon of the butter, rub it all over the inside of an 8x8" casserole dish- bottom and sides. Set aside.
- Add the rest of the butter to a large skillet and set it over medium high heat. As soon as the butter's melted reduce the heat to medium. Add the onions and pepper, stirring to combine. Cook for 3-4 minutes, stirring often, just until the vegetables begin to soften.
- Add the garlic, tomatoes, and broth to the skillet. Stir everything together to evenly combine. Turn the heat to high, and bring the mixture to a boil.
- Slowly pour the grits into the skillet, stirring constantly to incorporate, until they're all evenly combined. Continue stirring until the mixture come back to a boil, then immediately reduce the heat to low.
- Let the grits simmer for 5-6 minutes, stirring often. Remove the skillet from heat. Carefully (mixture will be HOT), season with salt and pepper to taste.
- Add the egg, stirring in quickly so that it evenly combines before it begins cooking. Add the shrimp, bacon, and one cup of cheese- stir together until evenly incorporated.
- Transfer the grits mixture to the prepared casserole dish, and spread it out evenly with a spatula. Sprinkle the remaining cheese evenly out overtop.
- Bake the casserole at 375° for 30 minutes, or until the casserole's hot and bubbling with melted cheese on top.
- Carefully remove the hot dish from the oven, and let it rest for 5-10 minutes before serving.
Notes
- Want it spicier? Add a seeded and diced jalapeno!
- Make sure you're using quick cooking grits NOT instant grits.
- Serving a larger crowd? Recipe can be doubled and baked in a 9x13" dish.
- Want to give it even more Southern flare? Stir in a half teaspoon of either Cajun seasoning or Old Bay to the mix before adding it to the casserole dish.
- Make sure to let the casserole rest for at least 5 minutes before serving, but up to 10. This will allow it to set up and firm up some. If served right away, it will still be delicious but will be on the soupier side. Either way, this will never be a 'stiff' casserole. It will be on the softer side and easily spoonable.
Nutrition
recipe adapted from From A Chef’s Kitchen
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