Shrimp and Grits Casserole
This Shrimp and Grits Casserole recipe is a fun twist on a classic. This flavor-packed casserole is the ultimate Southern comfort food!
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It seems like grits get a bad rap. The mention of grits often conjures up the image of a lunchlady using an ice cream scoop to plop piles of tasteless mush onto a plate. I get it. That doesn’t sound good at all. But if we judge grits by that standard, then mashed potatoes should also get a bad rap. And we all know that mashed potatoes can be amazing!
Just like mashed potatoes, grits are a blank canvas for other flavors. Once you add a bit of cream, seasonings, butter and cheese, those grits will transform into something magical! And we haven’t even gotten to the bacon, Andouille sausage and shrimp yet.
What are Grits?
Grits are simply corn that has been dried and coarsely ground. Before they are cooked, grits are similar to a coarser version of cornmeal. Grits can come in either white or yellow based on the type of corn that was used. Traditionally, grits are cooked in salted water or milk, and they are often served as a breakfast food. However, grits can also be served as a dinner entree, such as in Shrimp and Grits.
Shrimp and Grits Casserole
I’ve been making that Shrimp and Grits recipe for years. It’s a staple around our house, and my father-in-law requests it every time he comes to visit. I highly (!) recommend that recipe! However, I decided to play around with those flavors recently. The result was this Shrimp and Grits Casserole. It turned out just as good (maybe even better!) than the more traditional version.
On occasion, I’ll use grits to make a casserole such as this Sausage and Cheese Grits Casserole. For a grits casserole, you simply cook the grits in a saucepan as normal but then transfer the cooked grits into a casserole dish to bake a little longer. It’s a simple process, and grits casseroles are a fun way to mix up the dinner (or breakfast) routine.
I decided to use the idea of a grits casserole, but combine it with the flavors of a traditional Shrimp and Grits recipe. This Shrimp and Grits Casserole is delicious, and it will absolutely become a regular dinner entree in our house. In fact, we deemed this ‘company worthy,’ and we plan on making this again when we have friends over for dinner in a couple of weeks.
Ingredients
Yellow Corn Grits. Grits by themselves are boring. But in this recipe, the grits got cooked in low-sodium chicken stock along with salt and garlic powder. They get cooked until creamy, and then half-and-half, butter, cheddar cheese and eggs get added. There you have the base of the grits casserole.
Sausage and Bacon. In keeping with traditional shrimp and grits recipes, bacon and Andouille sausage are also used in this Shrimp and Grits Casserole. Instead of serving the bacon and sausage on top of the grits, they get stirred into the grits before baking. Sauteed bell peppers and onions also get added at this stage.
Shrimp. Last but not least, peeled, deveined shrimp get sauteed in a bit of lemon juice and hot sauce. The cooked shrimp get served on top of the casserole once it’s fully baked. And since the shrimp cook so quickly, you can sauté them while the casserole is cooling.
How to Store Leftovers
This Shrimp and Grits Casserole makes 8-10 servings, so it’s likely that you will have leftovers. Leftovers should be stored in an airtight container in the refrigerator for up to 5 days. I recommend storing the grits casserole and the shrimp in separate containers. That way, the shrimp won’t get rubbery when they are reheated.
To reheat, just place the grits casserole in a dry skillet over medium heat. Cook, stirring often, until heated through. Add the leftover shrimp and continue cooking for 1-2 minutes until shrimp are hot. I do not recommend freezing the leftovers.
If you are looking for an amazing shrimp and grits recipe, then consider making a casserole instead. This recipe is definitely a keeper, and I hope you enjoy it as much as we do! Cheers!
Did you make this Shrimp and Grits Casserole recipe at home? Leave a comment, or snap a photo and tag me (@Spicedblog) on Instagram – I’d love to see your version!
Shrimp and Grits Casserole
Ingredients
For the Cheesy Grits
- 1½ cups water
- 3 cups low-sodium chicken broth divided
- 1 tsp kosher salt
- ½ tsp garlic powder
- 1 cup old-fashioned corn grits not quick-cooking grits
- ¼ cup half-and-half
- ¼ cup unsalted butter
- 1¼ cups shredded sharp cheddar cheese I used Cabot Seriously Sharp
- 2 large eggs
- 8 oz. andouille sausage sliced into ¼” pieces
- 6 slices thick-cut bacon chopped
- 2 bell peppers any color, diced
- 1 medium white onion diced
- 2 tsp minced garlic
- 2 Tbsp all-purpose flour
For the Shrimp
- 16 oz. large shrimp peeled and deveined
- ½ Tbsp hot sauce
- 3 Tbsp lemon juice
- chopped green onions
Instructions
For the Cheesy Grits
- Using a large saucepan, add water, 2 cups of chicken broth, salt and garlic powder; place over medium-high heat.
- Once mixture begins to boil, add grits; stir until well combined.
- Reduce heat to medium-low. Cover and let cook, stirring occasionally, for 18-20 minutes, or until grits are tender. Add half-and-half, butter, cheese and eggs; stir until well combined.
- Set grits aside while you finish cooking the sausage, bacon and onions.
- Preheat oven to 350°F.
- Meanwhile, using a 12” cast iron skillet, add the sausage and bacon; place over medium-high heat. Cook, stirring occasionally, until both sausage and bacon are browned but not crispy (~16-18 minutes). Remove sausage and bacon from skillet and pat dry with paper towels. Leave bacon grease in skillet.
- Add peppers, onions and garlic to skillet with bacon grease. Cook over medium heat, stirring occasionally, until onions turn translucent (~6-8 minutes).
- Add flour and cook for 2 minutes, stirring constantly. Return cooked bacon and sausage to pan. Add remaining 1 cup of chicken broth, stir and bring mixture to a simmer. Let cook for 3-4 minutes, stirring occasionally.
- Add cooked grits (from above); stir until well combined. (Note: If not using a cast iron skillet, the grits casserole can be transferred into a traditional baking dish or casserole dish at this point.)
- Bake for 30-35 minutes, or until top is golden brown.
For the Shrimp
- Meanwhile, using a large bowl, add shrimp, hot sauce and lemon juice; toss until well combined.
- Place a large skillet over medium-high heat.
- Add shrimp and cook for 4-5 minutes, or until shrimp are pink and fully cooked.
- Spoon shrimp over grits casserole.
- Garnish with green onions; serve hot.
Looking for more recipes with grits? Check out these other favorites, too:
Thanks for making me hungry BTW can’t wait to make your recipes soon for me
Thanks, Ramya – this is a great dinner recipe! I hope you enjoy it.
This looks delicious David. If only hubby ate prawns…
Sherry
Ah, that is sad indeed that Mr. P doesn’t eat prawns. Maybe save the prawns for you and add something different on top for him? The grits base is mighty delicious!! (Although I don’t know if grits are a thing down there??)
David, this shrimp and grits casserole looks delicious and comforting. I love how it takes a classic Southern favourite and turns it into something hearty and homey.
This casserole really is quite hearty and comforting, Ben. And it’s packed with flavor, too! Thanks!
Just adding the half and half, butter and cheese alone to the grits transforms this dish into a comfort food extravaganza. But when you add in the sausage and bacon, plus shrimp bathed in a hot lemon sauce… you take these grits to a truly heavenly place! Thank you for sharing this gem!
Grits can be decadent and delicious in the best possible way…in fact, I would argue that grits SHOULD be decadent and delicious that way. 🙂 Thanks, Heidi!
Nothing wrong with grits in my book! I’m a big fan. A bit like pasta or, more to the point, polenta, you can dress them up so many different ways. And if I see shrimp and grits on the menu chances are that’s what I’ll be ordering!
Polenta is certainly a close cousin of grits – and both are delicious! They’re a blank canvas for all sorts of delicious things like cheese, butter, cream, seasonings. Shrimp and grits are always a hit here in our house, too, Frank!