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Shrimp and Grits Casserole

Delicious Shrimp and Grits Casserole for Comfort Food Lovers

Experience the comforting taste of Shrimp and Grits Casserole, a Southern classic that's indulgent and easy to prepare.
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Prep Time 20 minutes
Cook Time 35 minutes
Resting Time 10 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Southern
Calories: 370
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Casserole
  • Cooking Spray, Butter, or Oil Use to grease the baking dish; olive oil can make it a healthier choice.
  • 1 lb Medium-Large Uncooked Shrimp (31-40 count) Opt for wild-caught shrimp for the best results.
  • to taste Salt and Freshly Ground Black Pepper Essential for seasoning; taste and adjust as needed.
  • 2 slices Bacon, Chopped Introduce a smoky richness; substitute with turkey or beef bacon for a lighter option.
  • 3 tbsp Butter Boosts the richness; you can use additional oil for a dairy-free version.
  • 1 bunch Scallions Adds a fresh, colorful touch; green onions can be used interchangeably.
  • 1 small Red Bell Pepper Provides sweetness and crunch; swap with any bell pepper variety.
  • 1 medium Jalapeño Pepper Adds a nice kick; remove seeds for less heat or use a milder pepper.
  • 3 cloves Garlic Offers aromatic depth; garlic powder works in a pinch if you lack fresh.
  • 1 can (10 oz) Diced Tomatoes with Green Chiles, Drained Contributes moisture and flavor; replace with regular diced tomatoes for a gentler taste.
  • 2 cups Chicken Broth or Fish Stock The flavorful base; vegetable broth makes it suitable for vegetarian diets.
  • 3/4 cup Quick-Cooking Grits (not instant) Crucial to avoid instant grits for the best texture.
  • 1 large Egg, Beaten Acts as a binding agent; omit for an egg-free option.
  • 1 tbsp Cornstarch Thickens the mixture; substitute with flour in equal measure.
  • 1 1/2 cups Shredded Gouda Cheese Adds creamy, rich flavor; try smoked Gouda or Monterey Jack for a unique twist.
  • Chopped Fresh Parsley An optional garnish for a lovely finish.

Equipment

  • baking dish
  • large pot
  • medium saucepan

Method
 

Step-by-Step Instructions for Shrimp and Grits Casserole
  1. Preheat your oven to 375°F (190°C) and grease a 1.5–2-quart baking dish.
  2. In a large pot, bring well-salted water to boil. Add the shrimp and cook for 10 to 15 seconds until pink. Drain and immerse in cold water.
  3. Cook chopped bacon in a medium saucepan over medium heat until crispy. Remove bacon and sauté scallions, bell pepper, and jalapeño in the drippings for 3-4 minutes.
  4. Stir in garlic, tomatoes, and chicken broth or fish stock. Bring to a boil.
  5. Add quick-cooking grits, stirring constantly. Simmer for 5-7 minutes until thickened, then rest for 15 minutes.
  6. Mix in seasoning, cornstarch, and beaten egg after grits cool slightly.
  7. Fold in the shrimp, bacon, and 1 cup of shredded Gouda. Transfer to the baking dish.
  8. Sprinkle remaining Gouda cheese over the top. Bake for 30-35 minutes until golden and bubbly.
  9. Let rest for 5-10 minutes before serving. Garnish with parsley if desired.

Nutrition

Serving: 1servingCalories: 370kcalCarbohydrates: 30gProtein: 25gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 200mgSodium: 800mgPotassium: 600mgFiber: 2gSugar: 2gVitamin A: 500IUVitamin C: 10mgCalcium: 200mgIron: 2mg

Notes

This casserole is very make-ahead friendly and freezer-compatible. Store leftovers in an airtight container for up to 3 days, or freeze for up to 3 months.

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