Shrimp and Grits Casserole

5 from 10 votes

Creamy cheesy grits baked lown and slow in the oven and topped with a garlicky shrimp sauce? Yes please! Do your grits differently and try this easy no-fail Shrimp & Grits Casserole today!

Prep Time10

Cook Time1

Total Time1 10

Course: Casseroles, Main Course

Cuisine: American

Keyword: casserole, easy shrimp recipe, grits, shrimp, shrimp and grits

Servings: servings

Calories: 659kcal

Author: Chef Jenn

Ingredients

¼ cup unsalted butter
4 cups low sodium chicken broth
3 cups milk
1 teaspoon salt I use kosher salt.
¼ teaspoon cayenne divided
1 ¼ cups grits opt for non instant grits.
1 cup sharp cheddar shredded
¾ cup pepper jack cheese shredded
1 egg lightly beaten

For the shrimp

4-5 slices bacon chopped
½ cup red bell onion diced
½ cup red bell pepper sliced thinly
2 cloves garlic
½ cup all-purpose flour
1 pound raw shrimp peeled and deveined
½ cup dry white wine
1 cup chicken broth low or no sodium added
2 tablespoon chopped parsley
3 sprigs fresh thyme leaves
½ teaspoon black pepper freshly ground
¼ teaspoon cayenne pepper
1 cup corn niblets
½ cup heavy whipping cream
½ cup sliced green onions

Instructions

Preheat oven to 350 and spray a baking dish with non-stick cooking spray. Set this aside.
Combine chicken broth, milk, 1 1/2 teaspoons of salt, and cayenne in a saucepan and bring to a simmer.
Slowly whisk in the grits and simmer until the grits start to cook, about 20 minutes. Stir in the butter and cool slightly then add the cheese and beaten egg and transfer the grits to a prepared baking dish.
Bake the grits at 350-F for about 60 minutes or until set and lightly brown on top.
Meanwhile, make the shrimp topping.
Cook the bacon in a large skillet until crisp, then drain it on paper towels and remove and discard all but 4 tablespoons of bacon fat.
Add the onion and bell pepper to the skillet and cook until softened.
Add the garlic and cook an additional minute. Turn off the heat.
Add the flour and stir to combine.
Add the wine and broth and whisk well to combine then turn the heat on low and bring to a simmer to let it thicken. Whisk while it thickens.
Add the shrimp, parsley, thyme, pepper, cayenne, heavy cream and corn niblets and bring the temperature back to a simmer until the shrimp are cooked through.
Spoon the shrimp mixture over the top of the grits casserole and sprinkle with sliced green onions and reserved bacon.

Notes

Chef Jenn's Tips

- Opt for kosher salt for a balanced flavor.
- Feel free to mix in other cheese variations like smoked Gouda or Gruyere for a more a slightly different flavor.
- Make sure your grits are not instant; the texture and flavor will be much better.

Nutrition