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Southern Shrimp and Grits Casserole

Southern Shrimp and Grits Casserole

  • Author: AlmaHerzog
  • Total Time: 65 minutes
  • Yield: 8 servings 1x
  • Diet: General

Description

An impressive Southern Shrimp and Grits Casserole featuring creamy grits topped with a flavorful medley of seasoned shrimp, bell peppers, and tomatoes, finished with a buttery breadcrumb topping.

Ingredients

Scale
  • 2 cups quick cooking grits
  • 6 cups low sodium chicken stock or chicken broth
  • 2 cups half and half
  • 1 1/2 tsp garlic salt
  • 2 Tbsp butter
  • 1 8 oz chive and onion cream cheese (softened)
  • 2 cups shredded sharp cheddar cheese
  • 6 slices smoked turkey bacon (cooked and crumbled, reserve drippings)
  • 1 bunch green onions (thinly sliced, divided)
  • 1 small red bell pepper (seeded and diced)
  • 1 small green bell pepper or poblano pepper (seeded and diced)
  • 3 medium cloves garlic (minced)
  • 1 Tbsp all purpose flour
  • 1 10 oz can Rotel tomatoes with green chiles
  • 1 lb large shrimp (peeled, deveined with tails removed)
  • 1 Tbsp Cajun seasoning
  • 1 tsp garlic salt or table salt
  • 1 tsp lemon pepper
  • 1/2 cup panko breadcrumbs
  • 1/4 cup grated Parmesan cheese
  • 2 Tbsp butter (melted)

Instructions

  1. Grits: In a medium-size heavy bottomed saucepan bring the chicken broth, half-and-half and garlic salt to a boil. Whisk in the grits gradually in a steady steam. Reduce to a simmer and allow to cook covered for 10-15 minutes or until the grits are tender, stirring occasionally to prevent sticking.
  2. Combine: To the pot add the butter, stir until melted. Add the cream cheese, mixing until fully combined. Remove from the heat adding 1 1/2 cups cheddar cheese, mix well.
  3. First Bake: Preheat oven to 350°F. Spray a 13×9 inch baking dish with cooking spray. Pour grits evenly into baking dish. Sprinkle the top with the reserved cheese. Bake for 30 minutes.
  4. Sauté Bacon: Meanwhile, on the stovetop, cook the smoked turkey bacon in a large skillet until crisp. Remove to paper towels to drain. Reserve drippings in skillet.
  5. Sauté Veggies: To the drippings add the green onion, red bell pepper and green bell peppers. Cook over medium high until tender about 3 minutes. Add the garlic, cook for 1 minute longer.
  6. Sauce and Shrimp: To the pan add the flour. Mix until absorbed then add the Rotel tomatoes, simmer uncovered for 3-5 minutes. Next add the shrimp, Cajun seasoning, garlic salt and lemon pepper. Mix well, then remove from the heat.
  7. Topping: Remove the grits from the oven. Spoon the shrimp mixture over the grits. Toss together the breadcrumbs, Parmesan cheese with melted butter. Sprinkle on top of the shrimp.
  8. Final Bake: Return to the oven and bake for 8-10 minutes or just until the shrimp is opaque.
  9. Serve: Let stand for 5 minutes, then serve garnished with crumbled smoked turkey bacon and green onions.

Notes

Avoid overcooking the shrimp on the stovetop as they finish cooking in the oven. Store leftovers in an airtight container in the fridge for up to 2 days. To reheat, mix shrimp into the grits and heat gently in the microwave or a 350°F oven.

  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: American Southern

Nutrition

  • Serving Size: 1 serving
  • Calories: 614 kcal
  • Sugar: 4 g
  • Sodium: 1662 mg
  • Fat: 34 g
  • Saturated Fat: 20 g
  • Unsaturated Fat: 12 g
  • Trans Fat: 0.3 g
  • Carbohydrates: 42 g
  • Fiber: 3 g
  • Protein: 28 g
  • Cholesterol: 165 mg

Keywords: shrimp-and-grits-casserole, shrimp-and-grits-recipe

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Find it online: https://easydashrecipes.com/southern-shrimp-and-grits-casserole-211174978154095/