Description
This Shrimp & Grits Casserole is a delightful blend of creamy, cheesy grits topped with succulent shrimp, creating a comforting dish that is both rich and satisfying. The crispy topping adds a delightful crunch, while the savory flavors of garlic and spices dance on your palate, making each bite a true indulgence.
Ingredients
Scale
- For the Grits:
- 1 cup stone-ground grits
- 4 cups chicken broth
- 1 cup shredded sharp cheddar cheese
- 1/2 cup heavy cream
- 1/4 cup unsalted butter
- Salt and pepper to taste
- For the Shrimp:
- 1 pound large shrimp, peeled and deveined
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper
- Salt and pepper to taste
- For the Topping:
- 1 cup panko breadcrumbs
- 1/4 cup grated Parmesan cheese
- 2 tablespoons melted butter
Instructions
- Preheat your oven to 350°F (175°C).
- In a large pot, bring the chicken broth to a boil. Gradually whisk in the grits, reduce heat to low, and cook for about 20-25 minutes, stirring frequently until thickened.
- Stir in the cheddar cheese, heavy cream, butter, salt, and pepper into the grits until smooth and creamy.
- In a skillet, heat olive oil over medium heat. Add garlic and sauté for 1-2 minutes until fragrant.
- Add the shrimp, smoked paprika, cayenne pepper, salt, and pepper. Cook for 3-4 minutes until shrimp are pink and cooked through.
- Combine the shrimp mixture with the grits and pour into a greased 9×13 inch baking dish.
- In a separate bowl, mix panko breadcrumbs, Parmesan cheese, and melted butter. Sprinkle evenly over the casserole.
- Bake in the preheated oven for 25-30 minutes until the top is golden brown and crispy.
Notes
- This casserole can be made ahead of time and stored in the refrigerator for up to 2 days before baking.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days.
- For a lighter version, substitute half-and-half for heavy cream and use low-fat cheese.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: main-dish
- Method: baking
- Cuisine: Southern American
Nutrition
- Serving Size: 1/8 of the casserole
- Calories: 450
- Sugar: 2 grams
- Sodium: 800 milligrams
- Fat: 25 grams
- Saturated Fat: 12 grams
- Unsaturated Fat: 10 grams
- Trans Fat: 0 grams
- Carbohydrates: 35 grams
- Fiber: 2 grams
- Protein: 25 grams
- Cholesterol: 200 milligrams
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