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Shrimp and Grits Casserole

Savory Shrimp and Grits Casserole with a Southern Twist

This Shrimp and Grits Casserole is a comforting blend of creamy grits and tender shrimp, perfect for dinner.
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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: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Casserole
  • 1 tablespoon Cooking Spray, Butter, or Oil Grease the baking dish to prevent sticking.
  • 1 pound Medium-Large Uncooked Shrimp Opt for wild-caught for best results.
  • Salt To taste.
  • Freshly Ground Black Pepper To taste.
  • 2 slices Bacon (chopped) Can substitute with turkey or beef bacon.
  • 3 tablespoons Butter For richness.
  • 1 bunch Scallions (chopped) Offers mild onion flavor.
  • 1 small Red Bell Pepper (chopped) Adds sweetness.
  • 1 medium Jalapeño Pepper (finely chopped) For heat; remove seeds for milder flavor.
  • 3 cloves Garlic (minced) Enhances flavor.
  • 1 can (10-ounce) Diced Tomatoes with Green Chiles (drained) Adds moisture and acidity.
  • 2 cups Chicken Broth or Fish Stock Crucial for cooking grits.
  • 3/4 cup Quick-Cooking Grits Not instant for best texture.
  • 1 large Egg (beaten) Helps bind the casserole.
  • 1 tablespoon Cornstarch Thickens the mixture.
  • 1 1/2 cups Shredded Gouda Cheese (divided) Feel free to substitute.
  • Chopped Fresh Parsley (optional) For garnish.

Equipment

  • Large Skillet
  • baking dish
  • pot
  • colander
  • whisk

Method
 

Step-by-Step Instructions
  1. Preheat oven to 375°F (190°C). Grease a 1 1/2 to 2-quart baking dish with cooking spray, butter, or oil.
  2. Bring a pot of salted water to a boil. Add the medium-large uncooked shrimp and cook for 2–3 minutes until pink and opaque. Drain and set aside to cool.
  3. In a large skillet, cook chopped bacon over medium heat until crispy, about 5–7 minutes. Drain on paper towel. In same skillet, add butter and sauté scallions, bell pepper, and jalapeño in bacon fat for 4–5 minutes.
  4. Add minced garlic and cook for 1 minute. Stir in drained tomatoes and chicken broth, then bring to a boil.
  5. Gradually whisk in quick-cooking grits, ensuring no lumps. Return to boil, then reduce heat to low and simmer for 5–7 minutes, stirring frequently.
  6. Remove grits from heat and let cool slightly. Season with salt and pepper. Whisk in cornstarch and beaten egg, then fold in shrimp, bacon, and 1 cup of Gouda cheese.
  7. Transfer mixture to greased baking dish, spreading evenly. Sprinkle remaining 1/2 cup of Gouda on top. Bake for 30–35 minutes until cheese is bubbly and golden.
  8. Remove from oven and let rest for 5–10 minutes before serving. Garnish with parsley.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 30gProtein: 30gFat: 25gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 200mgSodium: 900mgPotassium: 500mgFiber: 2gSugar: 3gVitamin A: 500IUVitamin C: 15mgCalcium: 250mgIron: 3mg

Notes

Choose wild-caught shrimp for the best flavor. Use quick-cooking grits for the desired texture. Let the casserole rest before serving for ease of slicing.

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