Baked Shrimp And Grits — a comforting, hands-off casserole
Baked Shrimp And Grits turns classic Southern comfort into an easy, oven-ready dish that feeds a crowd and tastes like love in a casserole dish. Imagine creamy grits folded with tender shrimp, melty cheese, and a savory vegetable base — then baked until golden. Sound good? Let’s dig in.
Brief introduction to the recipe
This Creamy Shrimp And Grits Casserole translates the soul of Lowcountry cooking into a make-ahead meal that’s perfect for brunch, weeknight dinners, or potluck season. It keeps the soul-food soul but adds convenience: stir, bake, and serve. No standing at the stove babysitting grits — just one pan, minimal fuss, maximum comfort.
Why you’ll love this recipe
Who doesn’t want comfort food that behaves itself? This casserole gives you rich, cheesy grits and succulent shrimp without complicated timing or last-minute chaos. Big plus: it scales easily for guests — think Shrimp And Grits For A Crowd. Also, it reheats beautifully and doubles as a decadent brunch or a hearty dinner. Win-win.
The story behind the dish
Shrimp and grits started as a fisherman’s breakfast in the Lowcountry of the American South, simple and satisfying. Over time, chefs pushed it into restaurant-grade territory. This casserole grew out of the need to serve those flavors to more people, without standing over a pot all morning. It’s an evolution that keeps the heart — seafood, cornmeal, butter, and spice — but makes it practical for modern life.
Ingredients breakdown — what each part brings to the party
Here’s a quick look at the building blocks and why they matter.
- Grits (quick-cooking or instant) — the creamy foundation. They soak up broth and dairy to become luxuriously smooth.
- Chicken broth + water — cooks the grits and adds savory depth. Using broth boosts umami.
- Heavy cream — fattier and silkier than milk; it gives the casserole a luxurious mouthfeel. Swap half for milk to lighten it.
- Sharp cheddar cheese — melty, tangy, and essential. Mix cheeses (sharp cheddar + smoked Gouda) for a smoky layer.
- Butter — helps richness and sheen. Don’t skip it.
- Onion, bell pepper, garlic — a classic aromatic trio that creates a flavorful base.
- Shrimp — sweet, quick-cooking protein that contrasts the rich grits. Use peeled, deveined shrimp for easy prep.
- Cajun seasoning & paprika — add warmth and Southern personality. Adjust the heat to suit your crowd.
- Olive oil — for sautéing veggies without heavy buttering.
Each ingredient pulls its weight. Swap and tweak, but keep the balance of creamy, savory, and slightly spicy.
How to Make It — step-by-step “How to Make It”
Follow these steps and you’ll get a bubbly, golden-topped casserole every time.
- Preheat & prep. Heat the oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- Cook the grits. Bring chicken broth and water to a boil. Slowly whisk in the grits, reduce heat, and simmer about 5 minutes until thickened (follow package timing if using instant grits). Stir often to avoid clumps.
- Enrich the grits. Off the heat, stir in heavy cream, butter, and about 1½ cups of shredded sharp cheddar until smooth and glossy. Season with salt and pepper. Let cool slightly.
- Sauté flavor base. In a skillet, warm olive oil over medium heat. Sauté diced onion, bell pepper, and minced garlic until soft and fragrant — about 4–6 minutes.
- Quick-cook shrimp. Toss shrimp into the skillet with the veggies, add Cajun seasoning and paprika, and cook until shrimp just turn pink (3–4 minutes). Important: don’t overcook shrimp — they’ll keep cooking in the oven.
- Combine. Fold the shrimp and veggie mixture into the grits so everything distributes evenly.
- Bake. Transfer to the prepared dish, top with remaining cheese, and bake 25–30 minutes until bubbly and golden on top.
- Rest & serve. Let the casserole sit 10 minutes before slicing. This helps it set and makes plating easier.
Pro tips for perfect results
- Don’t overcook the shrimp in the skillet. They only need to be opaque and pink. They’ll finish in the oven.
- Stir frequently while cooking grits to prevent lumps. A whisk is your best friend here.
- Use chicken broth instead of water for added savory depth. If using water, season more aggressively.
- Mix cheeses for complexity: sharp cheddar + smoked Gouda = dreamy.
- Make ahead: assemble the casserole, cover, and refrigerate up to 24 hours. Add 5–10 minutes to bake time if cold.
- Bold tip: If the top browns too fast, tent with foil while baking. Keep things pretty and evenly cooked.
Variations & riff ideas
Make the dish your own with these easy swaps.
- Spicy version: fold in diced jalapeños or a few dashes of hot sauce for heat.
- Meat lovers: add cooked, crumbled bacon or sliced andouille sausage for smoky depth.
- Veg-forward: swap shrimp for mushrooms and zucchini for a vegetarian Soul Food Casserole Recipes twist.
- Herb infusion: fold chopped parsley, chives, or green onions into the grits before baking for freshness.
- Cheesy upgrade: sprinkle Parmesan or a crumble of blue cheese for a sharper finish.
- Southern Living–style dressing: add a splash of sherry or a pinch of sugar and butter in the veggie sauté to echo classic Shrimp Grits Dressing Southern Living notes.
Best ways to serve this casserole
- Pair with a crisp green salad to cut richness.
- Serve with warm biscuit halves or toasted crusty bread for soaking up sauce.
- Offer lemon wedges at the table — a squeeze brightens the whole dish.
- For brunch, top with a soft-poached egg for extra indulgence (runny yolk = yum).
Quick tips for storage and leftovers
- Refrigerate leftovers in an airtight container for up to 3 days.
- Reheat gently in a 325°F oven with a splash of water or broth to loosen the texture, or microwave with short bursts.
- Freeze unbaked casserole for up to 2 months; thaw overnight before baking.
- Leftover idea: turn leftovers into a skillet — fry until crispy on the bottom for texture contrast.
FAQ — short, practical answers
Can I use instant grits?
Yes. Instant grits work — they cook faster and yield a softer texture. Adjust liquid per package instructions.
Can I freeze this casserole?
Yes. Freeze unbaked for up to 2 months, wrapped tightly. Thaw overnight and add a few extra minutes to baking time.
Are steel-cut or stone-ground grits OK?
You can use them, but plan for longer cook times and more liquid. Steel-cut takes significantly longer; stone-ground yields a chewier, nuttier texture. If you use them, cook the grits separately to the desired tenderness before combining.
Is this dish spicy?
It’s typically mildly spiced by Cajun seasoning. Adjust the heat level to taste — add more for a real kick.
How do I prevent watery casserole?
Don’t overdo liquid in the grits; let the grits thicken before folding in shrimp. If you’ve added veggies with lots of water (like tomatoes), sauté them until most moisture evaporates.
Nutrition & health considerations
This is comfort food, so it leans rich, but you can make smarter swaps: use half-and-half or whole milk instead of heavy cream, choose reduced-fat cheese, and add veggies like spinach for fiber. Also, verify your grits are labeled gluten-free if you need that.
Final thoughts — the bottom line
If you want a showstopping yet practical Southern meal, this Baked Shrimp And Grits Casserole hits the mark. It blends nostalgia, flavor, and friendliness: great for a big family breakfast, easy entertaining, or a cozy weeknight. It’s a smart way to serve Shrimp And Grits For A Crowd without drama — and it keeps everyone happy.
Want to try a twist from the list of Shrimp And Grits Ideas above? Go bold with bacon and jalapeño, or keep it classic and simple. Either way, you get creamy, cheesy comfort and tender shrimp in every spoonful.
Ready to bake? Pull out that casserole dish and make a batch — you’ll be glad you did.
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Irresistible Creamy Shrimp And Grits Casserole — Baked Shrimp And Grits Bliss
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: Dinner
Ingredients
- 2 cups chicken stock
- 1 cup water
- 1 cup quick-cooking grits
- 1 cup heavy cream
- 2 cups sharp cheddar, shredded (divide into 1½ cups + ½ cup)
- 2 tbsp butter
- 1 tsp salt
- ½ tsp freshly ground black pepper
- 1 tbsp olive oil
- 1 small onion, finely chopped
- 1 bell pepper, diced
- 2 garlic cloves, minced
- 1 lb raw shrimp, peeled and deveined
- 1 tsp Cajun seasoning
- ½ tsp smoked or sweet paprika
Instructions
- Heat the oven to 350°F (175°C). Lightly oil or butter a 9×13-inch baking dish and set aside.
- In a large saucepan bring the chicken stock and water to a gentle boil.
- Slowly whisk in the grits so they blend smoothly. Turn the heat down and simmer, stirring frequently, for about 5 minutes or until the grits thicken.
- Remove the pot from the heat. Stir in the heavy cream, butter, 1½ cups of the shredded cheddar, salt, and pepper until the cheese melts and the mixture is silky. Let it cool briefly.
- While the grits finish, warm the olive oil in a skillet over medium heat. Add the chopped onion and bell pepper and sauté until they soften, about 4–5 minutes. Add the garlic and cook another 30 seconds until fragrant.
- Toss the shrimp into the skillet, sprinkle with the Cajun seasoning and paprika, and cook just until the shrimp turn pink and opaque — about 3–4 minutes. Avoid overcooking.
- Stir the cooked shrimp and vegetables into the cheesy grits so everything is evenly combined.
- Transfer the mixture into the prepared casserole dish, smooth the top, and scatter the remaining ½ cup of cheddar over it.
- Bake for 25–30 minutes, until the casserole bubbles at the edges and the cheese on top turns golden.
- Remove from the oven and let rest for 10 minutes before scooping and serving.
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