Shrimp and Grits Casserole

Course Main Course

Cuisine American, Southern

Keyword shrimp-and-grits-casserole, shrimp-and-grits-recipe

Prep Time 20

Cook Time 40

Stand time 5

Total Time 1 5

Servings servings

Calories 614kcal

Ingredients

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
Shrimp:
6 slices bacon cooked and crumbled, reserve drippings
1 bunch green onions thinly sliced, divided use (reserve some green onions for garnishing.)
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
Topping:
1/2 cup panko breadcrumbs
1/4 cup grated Parmesan cheese
2 Tbsp butter melted

Instructions

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.
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.
Preheat oven to 350°F. Spray a 13x9 inch baking dish with cooking spray. Pour grits evenly into baking dish. Sprinkle the top with the reserved cheese. Bake for 30 minutes.
Shrimp: Meanwhile, on the stovetop, cook the bacon in a large skillet until crisp. Remove to paper towels to drain. Reserve drippings in skillet.
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.
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.
Breadcrumbs: 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.
Return to the oven and bake for 8-10 minutes or just until the shrimp is opaque.
Let stand for 5 minutes, then serve garnished with crumbled bacon and green onions and hot sauce on the side.

Notes

- Shrimp: Once the the shrimp are added to the top of the grits, they finish cooking in the oven. Don't be tempted to cook them fully on the stovetop or they can become tough.

- Leftovers and Storage: Store leftover Shrimp and Grits Casserole in an airtight container in the fridge for up to 2 days.

- Reheating: Shrimp can be tricky to reheat due to the fact that they overcook easily. In this recipe, they will reheat more easily and stay tender if you mix them into the grits prior to reheating gently in the microwave or 350°F oven. Alternately, you can remove the shrimp from the top of the grits and reheat them separately then combine for serving.

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