Description
This Creamy Shrimp and Grits Casserole with Cheddar Crust is a comforting Southern American classic that combines creamy, cheesy stone-ground grits with succulent sautéed shrimp. The dish is baked to golden perfection with a crispy cheddar and panko breadcrumb topping, creating a perfect balance of creamy and crunchy textures. Ideal for a hearty main course, this casserole offers rich flavors with a subtle kick from spices and savory aromatics.
Ingredients
Scale
Grits
- 1 cup stone-ground grits
- 4 cups low-sodium chicken broth
- 1 cup whole milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon cayenne pepper (optional)
- 2 tablespoons unsalted butter
- 1 1/2 cups shredded sharp cheddar cheese (divided)
- 1/2 cup grated Parmesan cheese
- 1/2 cup heavy cream
Shrimp Mixture
- 1 pound large shrimp, peeled and deveined
- 1 tablespoon olive oil
- 1/2 small onion, finely chopped
- 1 bell pepper, finely diced
- 2 cloves garlic, minced
- 2 green onions, sliced
- 1 tablespoon fresh parsley, chopped
- 1/2 teaspoon smoked paprika
Topping
- 1/2 cup panko breadcrumbs
- Remaining cheddar cheese from the 1 1/2 cups
Instructions
- Prepare the baking dish: Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish to prevent sticking and ensure easy cleanup.
- Cook the grits: In a medium saucepan, bring the chicken broth and whole milk to a boil. Stir in the stone-ground grits, reduce the heat to low, and cook uncovered, stirring frequently for 20 to 25 minutes, until the grits are thick and creamy.
- Add cheese and cream to grits: Remove the grits from heat and stir in the unsalted butter, 1 cup of shredded cheddar cheese, Parmesan cheese, heavy cream, salt, black pepper, and cayenne pepper if using. Mix thoroughly to combine all flavors.
- Sauté vegetables and shrimp: Heat olive oil in a large skillet over medium heat. Add the finely chopped onion and diced bell pepper, sautéing for 3 to 4 minutes until softened. Add minced garlic and cook for an additional minute until fragrant.
- Cook shrimp: Add the peeled and deveined shrimp to the skillet and cook for 2 to 3 minutes until they turn pink and are just cooked through. Stir in the sliced green onions, chopped parsley, and smoked paprika, then remove the skillet from heat.
- Combine shrimp mixture with grits: Fold the sautéed shrimp and vegetable mixture gently into the creamy grits until evenly distributed. Pour this combined mixture into the prepared baking dish, spreading it out evenly.
- Prepare topping and bake: In a small bowl, mix the remaining cheddar cheese with the panko breadcrumbs. Sprinkle this mixture evenly over the top of the casserole.
- Bake the casserole: Place the dish in the preheated oven and bake for 20 to 25 minutes, or until the topping is golden brown and the casserole is bubbling around the edges.
- Cool and serve: Remove the casserole from the oven and let it cool slightly before serving to allow it to set for easier portioning.
Notes
- Stone-ground grits provide a superior texture and flavor, but quick grits can be used if short on time.
- For added spice and heat, add a diced jalapeño along with the onion and bell pepper during sautéing.
- This casserole can be prepared ahead of time and baked just before serving for convenience.
- To make this dish gluten-free, use gluten-free breadcrumbs instead of traditional panko.
