Description
A comforting Shrimp and Grits Casserole that combines tender shrimp, creamy cheesy grits, and fresh vegetables baked to bubbling perfection. This Southern-inspired dish offers a flavorful twist on the classic shrimp and grits by baking it as a casserole, making it perfect for a delicious family meal or special occasion.
Ingredients
For the Casserole
- Cooking spray, butter, or oil (for greasing the baking dish)
- 1 pound medium-large uncooked shrimp (31-40 count), peeled, deveined, and tail removed
- Salt and freshly ground black pepper, to taste
- 3 tablespoons butter
- 1 bunch scallions, white and light-green parts only, chopped (scant 1 cup)
- 1 small red bell pepper, chopped (scant 1 cup)
- 1 medium jalapeño pepper, seeded if desired, finely chopped
- 3 cloves garlic, minced
- 1 can (10-ounce) diced tomatoes with green chiles, drained
- 2 cups chicken broth or fish stock
- 3/4 cup quick-cooking grits (not instant)
- 1 large egg, beaten
- 1 tablespoon cornstarch
- 1 1/2 cups shredded Gouda cheese, divided
- Chopped fresh parsley, for garnish (optional)
Instructions
- Preheat Oven and Prepare Dish: Preheat your oven to 375°F (190°C) and lightly grease a 1 1/2 to 2-quart baking dish with cooking spray, butter, or oil. Set aside.
- Cook the Shrimp: Place a colander in the sink. Bring a large, heavy saucepan of well-salted water (about 2 teaspoons salt) to a boil, then turn off the heat. Add the shrimp and cook for 10-15 seconds until they turn pink, stirring once or twice. Drain immediately in the colander and cool quickly under cold tap water or by transferring to an ice bath. Drain and pat shrimp dry.
- Sauté Vegetables: Return the saucepan to medium heat and add butter. When melted, add chopped scallions, red bell pepper, and jalapeño pepper. Cook for 4-5 minutes until softened and fragrant.
- Add Garlic and Tomatoes: Stir in minced garlic, drained diced tomatoes with green chiles, and chicken broth or fish stock. Bring the mixture to a boil.
- Cook the Grits: Slowly stir in the grits and return to a boil, stirring constantly to avoid lumps.
- Simmer Grits: Reduce heat to low and simmer, stirring occasionally, for 5-7 minutes or until thickened. Remove from heat and let cool for 15 minutes.
- Season the Grits: Taste and adjust seasoning with salt and freshly ground black pepper.
- Incorporate Egg Mixture: Whisk cornstarch into the beaten egg, then slowly stir into the cooled grits until fully incorporated.
- Combine Shrimp and Cheese: Fold the cooked shrimp and 1 cup of shredded Gouda cheese into the grits mixture. Transfer to the prepared baking dish, ensuring there is more grits on top than shrimp. Sprinkle the remaining 1/2 cup cheese evenly over the top.
- Bake the Casserole: Bake in the preheated oven for 30-35 minutes or until the casserole is heated through, bubbling, and set around the edges. Internal temperature should reach at least 165°F (74°C). Remove from oven and let stand 5-10 minutes before serving.
Notes
- Use fresh shrimp for best flavor and texture. Thaw frozen shrimp completely before cooking.
- The jalapeño can be seeded to reduce heat or left with seeds for more spice.
- Quick-cooking grits provide a creamy texture without long cooking times; do not substitute instant grits.
- Letting the casserole rest after baking helps it set and makes it easier to serve.
- Gouda cheese adds a rich, slightly smoky flavor but can be substituted with cheddar or Monterey Jack if preferred.
- For a pescatarian version, ensure chicken broth is replaced with fish stock or vegetable broth.
- Adjust seasoning carefully after cooking grits as cheese adds saltiness.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Casserole
- Method: Baking
- Cuisine: Southern American
