Name: Shrimp and Grits Casserole Recipe
Ingredients: For the Grits: 6 cups Water or Chicken Broth: The liquid base for our grits is crucial. Water works perfectly well, allowing the natural corn flavor of the grits to shine through. However, for an extra layer of savory depth, chicken broth (low sodium is recommended to control salt levels) elevates the grits, adding a subtle richness and complexity. The choice is yours, depending on your preference and desired flavor profile. Using broth also infuses the grits with additional minerals and nutrients.; 1 ½ cups Stone-Ground Grits: The heart of our casserole, stone-ground grits are the star ingredient. Unlike instant or quick grits, stone-ground grits retain more of the corn kernel’s bran and germ, resulting in a coarser texture and a more pronounced, nutty corn flavor. This texture holds up beautifully in a casserole, providing a satisfying bite. Look for grits labeled “stone-ground” for the best results. Avoid instant grits as they will become too mushy and lack the desired texture and flavor. Authentic stone-ground grits are also often more nutritious, retaining more fiber and natural oils from the corn.; 1 cup Heavy Cream: To achieve that signature creamy texture, heavy cream is indispensable. It adds richness, luxuriousness, and a velvety mouthfeel to the grits. The high fat content of heavy cream ensures that the grits are incredibly smooth and decadent. For a slightly lighter option, you could substitute with half-and-half, but be aware that the texture will be less rich and creamy. Heavy cream also contributes to the overall flavor, adding a subtle sweetness that complements the savory elements of the dish.; 1 cup Sharp Cheddar Cheese, shredded: Cheese is a must in any good grits casserole, and sharp cheddar provides a robust, tangy flavor that cuts through the richness of the cream and complements the shrimp beautifully. Shredding the cheese ensures it melts evenly throughout the grits, creating pockets of cheesy goodness in every bite. For a bolder cheese flavor, you could use extra-sharp cheddar. Alternatively, consider a blend of cheddar and Monterey Jack for a milder, meltier cheese profile. Pre-shredded cheese is convenient, but shredding your own cheese from a block generally results in better melting and flavor, as it lacks the anti-caking agents often added to pre-shredded varieties.; ½ cup Parmesan Cheese, grated: Parmesan cheese adds another layer of cheesy complexity and a salty, umami depth. Its drier texture and nutty flavor contrast nicely with the sharp cheddar and creamy grits. Grated Parmesan melts beautifully and provides a wonderful savory finish to the grits. Freshly grated Parmesan is always preferable for its superior flavor compared to pre-grated options. Consider using Pecorino Romano for a similar but slightly saltier and sharper flavor profile.; 4 tablespoons Butter, unsalted: Butter enhances the richness and flavor of the grits, adding a touch of buttery goodness. Unsalted butter allows you to control the overall saltiness of the dish. Butter also contributes to the smooth texture of the grits and helps to create a beautiful golden crust when baked. You can use salted butter if preferred, just be sure to adjust the amount of salt added to the recipe accordingly.; Salt and Black Pepper to taste: Seasoning is key to bringing out the flavors of all the ingredients. Salt enhances the savory notes, while black pepper adds a subtle warmth and spice. Taste the grits as they cook and adjust the seasoning to your liking. Start with a teaspoon of salt and ¼ teaspoon of black pepper and adjust from there. Remember that the cheese and broth (if used) will also contribute salt to the dish.; For the Shrimp and Vegetable Mixture: 1 ½ pounds Jumbo Shrimp, peeled and deveined: Shrimp is the star protein of this casserole, and jumbo shrimp are ideal for their size and meaty texture. Peeled and deveined shrimp save you prep time and ensure a clean, enjoyable eating experience. Look for fresh or frozen shrimp (thawed completely). If using frozen shrimp, ensure they are thoroughly thawed and patted dry before cooking. Jumbo shrimp cook quickly and retain their succulent texture in the casserole. You can also use large shrimp if jumbo is not available, just adjust cooking time accordingly.; 4 slices Bacon, cooked and crumbled: Bacon adds a smoky, savory depth and irresistible crispy texture to the casserole. The rendered bacon fat also contributes to the overall flavor richness. Cook the bacon until crispy and then crumble it into small pieces. You can use regular or thick-cut bacon, depending on your preference. For a leaner option, you can use turkey bacon, although the flavor will be slightly different. Reserve some of the bacon fat to sauté the vegetables for added flavor.; 1 cup Yellow Onion, diced: Onion provides a foundational aromatic base for the vegetable mixture. Yellow onion offers a mild, slightly sweet flavor that becomes even sweeter as it cooks. Dicing the onion ensures it cooks evenly and incorporates well into the mixture. White or sweet onions can also be used as substitutes, each offering slightly different flavor nuances.; 1 cup Green Bell Pepper, diced: Green bell pepper adds a slightly bitter, vegetal note and a vibrant color to the casserole. Dicing the bell pepper ensures it cooks evenly and blends seamlessly with the other vegetables. You can substitute with other colors of bell peppers (red, yellow, orange) for a sweeter flavor profile and a more colorful presentation. Bell peppers add vitamins and fiber to the dish.; 2 cloves Garlic, minced: Garlic is a flavor powerhouse that enhances the savory notes of the shrimp and vegetables. Minced garlic releases its aromatic oils and infuses the mixture with its pungent, delicious flavor. Fresh garlic is always preferable for its superior flavor, but pre-minced garlic can be used for convenience. Adjust the amount of garlic to your preference; some may prefer more or less.; 1 teaspoon Cajun Seasoning: Cajun seasoning brings a touch of Southern spice and complexity to the casserole. It typically contains a blend of paprika, cayenne pepper, garlic powder, onion powder, and other spices, providing a warm, savory, and slightly spicy flavor. You can adjust the amount of Cajun seasoning to your desired level of spiciness. If you don’t have Cajun seasoning, you can create your own blend using paprika, cayenne pepper, garlic powder, onion powder, dried oregano, and dried thyme.; ½ teaspoon Dried Thyme: Thyme adds a subtle earthy, herbaceous note that complements the Cajun seasoning and the seafood flavor of the shrimp. Dried thyme is convenient and provides a concentrated flavor. Fresh thyme can also be used; use about 1 teaspoon of fresh thyme leaves. Thyme pairs particularly well with garlic and seafood.; ¼ cup Fresh Parsley, chopped: Fresh parsley adds a bright, fresh, herbaceous finish to the casserole. Chopped parsley is used as a garnish and adds a pop of color and flavor. Flat-leaf (Italian) parsley is generally preferred for its bolder flavor compared to curly parsley. Parsley also adds a touch of freshness and visual appeal to the finished dish.; 2 tablespoons Olive Oil: Olive oil is used to sauté the vegetables and shrimp. It provides a healthy fat and helps to prevent sticking. Olive oil also adds a subtle fruity flavor to the dish. You can use extra virgin olive oil for its richer flavor or regular olive oil for a more neutral taste. Other cooking oils, such as canola oil or vegetable oil, can be used as substitutes if needed.; Salt and Black Pepper to taste: Seasoning the shrimp and vegetable mixture is just as important as seasoning the grits. Salt enhances the flavors, and black pepper adds a touch of warmth. Taste the mixture as it cooks and adjust the seasoning to your liking. Remember that the Cajun seasoning also contains salt, so season cautiously.

Ingredients

Scale

For the Grits:
- 6 cups Water or Chicken Broth: The liquid base for our grits is crucial. Water works perfectly well, allowing the natural corn flavor of the grits to shine through. However, for an extra layer of savory depth, chicken broth (low sodium is recommended to control salt levels) elevates the grits, adding a subtle richness and complexity. The choice is yours, depending on your preference and desired flavor profile. Using broth also infuses the grits with additional minerals and nutrients.
- 1 ½ cups Stone-Ground Grits: The heart of our casserole, stone-ground grits are the star ingredient. Unlike instant or quick grits, stone-ground grits retain more of the corn kernel’s bran and germ, resulting in a coarser texture and a more pronounced, nutty corn flavor. This texture holds up beautifully in a casserole, providing a satisfying bite. Look for grits labeled “stone-ground” for the best results. Avoid instant grits as they will become too mushy and lack the desired texture and flavor. Authentic stone-ground grits are also often more nutritious, retaining more fiber and natural oils from the corn.
- 1 cup Heavy Cream: To achieve that signature creamy texture, heavy cream is indispensable. It adds richness, luxuriousness, and a velvety mouthfeel to the grits. The high fat content of heavy cream ensures that the grits are incredibly smooth and decadent. For a slightly lighter option, you could substitute with half-and-half, but be aware that the texture will be less rich and creamy. Heavy cream also contributes to the overall flavor, adding a subtle sweetness that complements the savory elements of the dish.
- 1 cup Sharp Cheddar Cheese, shredded: Cheese is a must in any good grits casserole, and sharp cheddar provides a robust, tangy flavor that cuts through the richness of the cream and complements the shrimp beautifully. Shredding the cheese ensures it melts evenly throughout the grits, creating pockets of cheesy goodness in every bite. For a bolder cheese flavor, you could use extra-sharp cheddar. Alternatively, consider a blend of cheddar and Monterey Jack for a milder, meltier cheese profile. Pre-shredded cheese is convenient, but shredding your own cheese from a block generally results in better melting and flavor, as it lacks the anti-caking agents often added to pre-shredded varieties.
- ½ cup Parmesan Cheese, grated: Parmesan cheese adds another layer of cheesy complexity and a salty, umami depth. Its drier texture and nutty flavor contrast nicely with the sharp cheddar and creamy grits. Grated Parmesan melts beautifully and provides a wonderful savory finish to the grits. Freshly grated Parmesan is always preferable for its superior flavor compared to pre-grated options. Consider using Pecorino Romano for a similar but slightly saltier and sharper flavor profile.
- 4 tablespoons Butter, unsalted: Butter enhances the richness and flavor of the grits, adding a touch of buttery goodness. Unsalted butter allows you to control the overall saltiness of the dish. Butter also contributes to the smooth texture of the grits and helps to create a beautiful golden crust when baked. You can use salted butter if preferred, just be sure to adjust the amount of salt added to the recipe accordingly.
- Salt and Black Pepper to taste: Seasoning is key to bringing out the flavors of all the ingredients. Salt enhances the savory notes, while black pepper adds a subtle warmth and spice. Taste the grits as they cook and adjust the seasoning to your liking. Start with a teaspoon of salt and ¼ teaspoon of black pepper and adjust from there. Remember that the cheese and broth (if used) will also contribute salt to the dish.

For the Shrimp and Vegetable Mixture:
- 1 ½ pounds Jumbo Shrimp, peeled and deveined: Shrimp is the star protein of this casserole, and jumbo shrimp are ideal for their size and meaty texture. Peeled and deveined shrimp save you prep time and ensure a clean, enjoyable eating experience. Look for fresh or frozen shrimp (thawed completely). If using frozen shrimp, ensure they are thoroughly thawed and patted dry before cooking. Jumbo shrimp cook quickly and retain their succulent texture in the casserole. You can also use large shrimp if jumbo is not available, just adjust cooking time accordingly.
- 4 slices Bacon, cooked and crumbled: Bacon adds a smoky, savory depth and irresistible crispy texture to the casserole. The rendered bacon fat also contributes to the overall flavor richness. Cook the bacon until crispy and then crumble it into small pieces. You can use regular or thick-cut bacon, depending on your preference. For a leaner option, you can use turkey bacon, although the flavor will be slightly different. Reserve some of the bacon fat to sauté the vegetables for added flavor.
- 1 cup Yellow Onion, diced: Onion provides a foundational aromatic base for the vegetable mixture. Yellow onion offers a mild, slightly sweet flavor that becomes even sweeter as it cooks. Dicing the onion ensures it cooks evenly and incorporates well into the mixture. White or sweet onions can also be used as substitutes, each offering slightly different flavor nuances.
- 1 cup Green Bell Pepper, diced: Green bell pepper adds a slightly bitter, vegetal note and a vibrant color to the casserole. Dicing the bell pepper ensures it cooks evenly and blends seamlessly with the other vegetables. You can substitute with other colors of bell peppers (red, yellow, orange) for a sweeter flavor profile and a more colorful presentation. Bell peppers add vitamins and fiber to the dish.
- 2 cloves Garlic, minced: Garlic is a flavor powerhouse that enhances the savory notes of the shrimp and vegetables. Minced garlic releases its aromatic oils and infuses the mixture with its pungent, delicious flavor. Fresh garlic is always preferable for its superior flavor, but pre-minced garlic can be used for convenience. Adjust the amount of garlic to your preference; some may prefer more or less.
- 1 teaspoon Cajun Seasoning: Cajun seasoning brings a touch of Southern spice and complexity to the casserole. It typically contains a blend of paprika, cayenne pepper, garlic powder, onion powder, and other spices, providing a warm, savory, and slightly spicy flavor. You can adjust the amount of Cajun seasoning to your desired level of spiciness. If you don’t have Cajun seasoning, you can create your own blend using paprika, cayenne pepper, garlic powder, onion powder, dried oregano, and dried thyme.
- ½ teaspoon Dried Thyme: Thyme adds a subtle earthy, herbaceous note that complements the Cajun seasoning and the seafood flavor of the shrimp. Dried thyme is convenient and provides a concentrated flavor. Fresh thyme can also be used; use about 1 teaspoon of fresh thyme leaves. Thyme pairs particularly well with garlic and seafood.
- ¼ cup Fresh Parsley, chopped: Fresh parsley adds a bright, fresh, herbaceous finish to the casserole. Chopped parsley is used as a garnish and adds a pop of color and flavor. Flat-leaf (Italian) parsley is generally preferred for its bolder flavor compared to curly parsley. Parsley also adds a touch of freshness and visual appeal to the finished dish.
- 2 tablespoons Olive Oil: Olive oil is used to sauté the vegetables and shrimp. It provides a healthy fat and helps to prevent sticking. Olive oil also adds a subtle fruity flavor to the dish. You can use extra virgin olive oil for its richer flavor or regular olive oil for a more neutral taste. Other cooking oils, such as canola oil or vegetable oil, can be used as substitutes if needed.
- Salt and Black Pepper to taste: Seasoning the shrimp and vegetable mixture is just as important as seasoning the grits. Salt enhances the flavors, and black pepper adds a touch of warmth. Taste the mixture as it cooks and adjust the seasoning to your liking. Remember that the Cajun seasoning also contains salt, so season cautiously.

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Instructions

Preheat the Oven and Prepare Baking Dish: Start by preheating your oven to 375°F (190°C). This ensures the oven is at the correct temperature when the casserole is ready to bake, promoting even cooking and browning. While the oven is preheating, lightly grease a 9×13 inch baking dish. Greasing the dish prevents the casserole from sticking and makes serving and cleanup easier. You can use cooking spray or butter to grease the dish. Set the prepared baking dish aside.

Cook the Grits: In a large saucepan or pot, bring the water or chicken broth to a boil over high heat. Boiling the liquid first ensures that the grits cook properly and prevents them from becoming lumpy. Once boiling, gradually whisk in the stone-ground grits. Whisking while adding the grits helps to prevent clumps from forming. Reduce the heat to low and simmer, stirring frequently, for about 20-25 minutes, or until the grits are creamy and thickened. Stirring frequently is crucial to prevent the grits from sticking to the bottom of the pot and to ensure they cook evenly. The grits are done when they have absorbed most of the liquid and have a smooth, creamy consistency.

Add Cream, Cheeses, and Butter to Grits: Once the grits are cooked to a creamy consistency, remove the pot from the heat. Stir in the heavy cream, shredded cheddar cheese, grated Parmesan cheese, and butter. Stir until all the ingredients are melted and well combined. The heat from the grits will melt the cheese and butter, creating a rich and cheesy base. Season the grits with salt and black pepper to taste. Taste the grits and adjust the seasoning as needed. Remember that the cheese and bacon will also contribute salt to the dish. Set the grits aside while you prepare the shrimp and vegetable mixture.

Cook the Bacon and Render Fat: In a large skillet over medium heat, cook the bacon until crispy. As the bacon cooks, it will render its fat. Remove the bacon from the skillet with a slotted spoon and set it aside on paper towels to drain and crisp further. Reserve about 2 tablespoons of the bacon fat in the skillet. The reserved bacon fat will be used to sauté the vegetables, adding a delicious smoky flavor. Discard or save any remaining bacon fat for other cooking purposes.

Sauté Vegetables in Bacon Fat: In the same skillet with the reserved bacon fat, add the diced onion and green bell pepper. Sauté over medium heat for about 5-7 minutes, or until the vegetables are softened and slightly translucent. Sautéing the vegetables softens them and releases their flavors, creating a flavorful base for the shrimp mixture. Add the minced garlic, Cajun seasoning, and dried thyme to the skillet. Cook for another minute, until fragrant. Cooking the garlic and spices briefly in the hot oil enhances their flavors. Be careful not to burn the garlic.

Add Shrimp and Cook: Add the peeled and deveined shrimp to the skillet with the vegetables. Cook for about 3-5 minutes per side, or until the shrimp are pink, opaque, and cooked through. Shrimp cook very quickly, so be careful not to overcook them, or they will become rubbery. They are done when they turn pink and opaque. Season the shrimp and vegetable mixture with salt and black pepper to taste. Again, taste and adjust seasoning as needed.

Assemble the Casserole: Pour the cooked grits into the prepared baking dish, spreading them evenly across the bottom. The grits form the base of the casserole. Top the grits with the shrimp and vegetable mixture, distributing it evenly over the grits. Spread the shrimp and vegetable mixture in a single layer over the grits. Sprinkle the crumbled bacon evenly over the top of the shrimp and vegetable mixture. The crumbled bacon adds a crispy, savory topping.

Bake the Casserole: Bake in the preheated oven for 20-25 minutes, or until the casserole is heated through and the top is lightly golden brown and bubbly. Baking time may vary slightly depending on your oven. The casserole is ready when it is heated through, bubbly around the edges, and the top is lightly browned.

Garnish and Serve: Remove the casserole from the oven and let it rest for a few minutes before serving. Resting allows the casserole to set slightly and makes it easier to serve. Garnish with fresh chopped parsley for a pop of color and fresh flavor. Serve hot and enjoy!

Nutrition

Serving Size: one normal portion
Calories: 450-550
Sodium: 500-700 mg
Fat: 25-35 grams
Carbohydrates: 20-25 grams
Fiber: 2-3 grams
Protein: 30-35 grams
Cholesterol: 200-250 mg