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Shrimp and Grits Casserole

Creamy Shrimp and Grits Casserole: A Southern Delight

This Shrimp and Grits Casserole combines succulent shrimp, cheesy grits, and jalapeños for a delightful Southern experience.
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Prep Time 15 minutes
Cook Time 35 minutes
Resting Time 15 minutes
Total Time 1 hour 5 minutes
Servings: 6 slices
Course: Dinner
Cuisine: Southern
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 tablespoon cooking spray, butter or oil Grease the baking dish.
  • 1 pound medium-large uncooked shrimp Use wild-caught U.S. Gulf shrimp.
  • to taste salt Essential for enhancing flavor.
  • to taste freshly ground black pepper Essential for enhancing flavor.
  • 2 slices bacon Adds smokiness.
  • 3 tablespoons butter For sautéing veggies.
  • 1 bunch scallions Brings mild onion flavor.
  • 1 small red bell pepper Contributes sweetness.
  • 1 medium jalapeño pepper Adds heat; swap for milder peppers if desired.
  • 3 cloves garlic Infuses aromatic depth.
  • 1 can (10-ounce) diced tomatoes with green chiles Adds acidity and spice.
  • 2 cups chicken broth or fish stock Enhances moisture.
  • 3/4 cup quick-cooking grits Forms creamy base.
  • 1 large egg Binds mixture together.
  • 1 tablespoon cornstarch Thickens the mixture.
  • 1 1/2 cups shredded Gouda cheese For creaminess and flavor.
  • to taste chopped fresh parsley Optional garnish.

Equipment

  • 9x13 inch baking dish
  • medium saucepan
  • large skillet

Method
 

  1. Preheat your oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish.
  2. In a medium saucepan, bring water to a rolling boil, add a pinch of salt, and drop in the uncooked shrimp for 10-15 seconds until pink.
  3. In a large skillet over medium heat, cook the bacon until crispy (5-7 minutes), then add scallions, red bell pepper, and jalapeño; sauté for 3-4 minutes.
  4. Add minced garlic and sauté for about 1 minute, then add diced tomatoes and broth; bring to a gentle boil.
  5. Sprinkle quick-cooking grits into the mixture, stir constantly, reduce heat to low, and simmer for about 5-7 minutes until thick.
  6. Let the grits mixture cool for 15 minutes, then mix in salt, pepper, cornstarch, and egg; fold in shrimp and bacon.
  7. Pour the mixture into the prepared baking dish and sprinkle with the remaining Gouda cheese.
  8. Bake for 30-35 minutes until bubbly and golden, then let it rest for 10-15 minutes before serving.

Nutrition

Serving: 1sliceCalories: 400kcalCarbohydrates: 30gProtein: 25gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 150mgSodium: 800mgPotassium: 500mgFiber: 2gSugar: 3gVitamin A: 800IUVitamin C: 15mgCalcium: 300mgIron: 2mg

Notes

For best results, use wild-caught shrimp and let the casserole sit at room temperature for 30 minutes before baking if prepared in advance.

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