Ingredients
Scale
- 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.