Description
A rich and comforting casserole featuring creamy shrimp and grits topped with a golden cheddar cheese crust, perfect for a satisfying dinner.
Ingredients
Scale
- 1 cup stone-ground grits
- 4 cups water
- 1 cup sharp cheddar cheese, shredded
- 1 lb shrimp, peeled and deveined
- 4 tbsp butter, divided
- 1/2 cup diced onion
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/4 tsp cayenne pepper (optional)
- Salt and black pepper to taste
- 2 tbsp chopped fresh parsley (for garnish)
Instructions
- Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
- In a large pot, bring water to a boil. Slowly whisk in grits, reduce heat to low, cover, and cook until thickened, about 20-25 minutes, stirring occasionally.
- Stir in 2 tablespoons butter, heavy cream, Parmesan cheese, salt, and pepper into the cooked grits until creamy.
- In a skillet, melt remaining butter over medium heat. Add onion and garlic; sauté until soft, about 3-4 minutes.
- Add shrimp to skillet, season with salt, pepper, and cayenne if using. Cook until shrimp turn pink, about 3-4 minutes.
- Fold shrimp and sautéed onions into the creamy grits mixture.
- Pour mixture into prepared baking dish and top evenly with shredded cheddar cheese.
- Bake uncovered for 20-25 minutes, until cheese is melted and golden.
- Garnish with fresh parsley before serving.
Notes
- Use quick-cooking grits for a faster recipe, adjusting cooking time accordingly.
- Substitute shrimp with cooked andouille sausage for variation.
- Add a dash of hot sauce to spice it up.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Southern
Nutrition
- Serving Size: 1 cup
- Calories: 420
- Sugar: 2g
- Sodium: 550mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 180mg