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Shrimp and Grits Casserole
This comforting casserole transforms classic Southern shrimp and grits into a hearty baked dish. Creamy, cheese-loaded grits form a rich base that bakes until perfectly set. A savory topping of tender shrimp, crisp bacon, and fresh bell peppers comes together in a quick pan gravy flavored with white wine and thyme. It is an excellent choice for a weekend brunch or a cozy family dinner. The combination of sharp Cheddar, smoky pork, and bright seafood creates a deeply satisfying meal.
Ingredients
- 2 cups whole milk
- 2¼ cups heavy whipping cream, divided
- 1 cup uncooked quick-cooking grits
- ¼ cup butter
- 1 large egg, lightly beaten
- 8 oz. sharp Cheddar cheese, shredded (about 2 cups)
- 1½ tsp. kosher salt, divided
- 5 thick-cut bacon slices, chopped
- 1 small red onion, finely chopped (about ½ cup)
- 1 small red bell pepper, finely chopped (about ½ cup)
- 2 garlic cloves, minced
- ⅓ cup all-purpose flour
- 1 lb. medium shrimp, peeled and deveined
- ½ cup dry white wine
- 1 cup chicken broth
- 1 Tbsp. chopped fresh flat-leaf parsley
- 2 tsp. chopped fresh thyme leaves
- ½ tsp. black pepper
- ⅛ tsp. cayenne pepper
- ¼ cup sliced scallions
Instructions
- 1Preheat the oven to 350°F and coat an 11- by 7-inch baking dish with cooking spray. In a medium saucepan, bring the milk and 2 cups of the heavy cream to a boil over medium-high heat.
- 2Whisk the grits and butter into the boiling liquid. Let the mixture return to a boil while whisking frequently. Lower the heat to medium and cook for 5 to 7 minutes, whisking constantly until the grits become tender.
- 3Take the pan off the heat and stir in the lightly beaten egg, shredded Cheddar cheese, and 1 teaspoon of the kosher salt. Transfer the mixture to the prepared baking dish. Cover and bake for 35 to 40 minutes until the grits are fully set.
- 4While the grits bake, cook the chopped bacon in a large saucepan over medium-high heat for about 8 minutes until crisp. Transfer the bacon to paper towels to drain, leaving 3 tablespoons of the drippings in the pan.
- 5Stir the chopped red onion and red bell pepper into the bacon drippings. Cook over medium-high heat for about 3 minutes until the vegetables soften. Stir in the minced garlic and cook for 30 seconds.
- 6Sprinkle the flour into the pan and cook for 1 minute while stirring constantly. Add the peeled shrimp and cook for about 3 minutes until they turn pink.
- 7Pour the dry white wine into the pan. Cook and stir for about 2 minutes until the liquid thickens.
- 8Mix in the chicken broth, chopped parsley, thyme, black pepper, cayenne pepper, the remaining 1/4 cup of heavy cream, and the remaining 1/2 teaspoon of kosher salt.
- 9Use a slotted spoon to transfer the cooked shrimp mixture over the baked grits casserole. Garnish the top with the sliced scallions and crispy bacon. Pour the remaining pan gravy into a separate bowl to serve on the side.
- 10Serve the casserole immediately while hot.