Description
This Easy Creamy Shrimp and Grits Casserole with Cheddar Crust is a comforting, flavorful dish that combines tender shrimp, creamy stone-ground grits, and a crispy golden cheddar topping. Perfect for a hearty family meal, this casserole blends Southern classic flavors with a convenient bake-in-one-pan approach everyone will love.
Ingredients
Scale
Grits Mixture
- 1 cup stone-ground grits
- 4 cups water
- 2 tbsp butter
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- Salt and black pepper to taste
Shrimp and Sauté
- 1 lb shrimp, peeled and deveined
- 2 tbsp butter
- 1/2 cup diced onion
- 2 cloves garlic, minced
- 1/4 tsp cayenne pepper (optional)
- Salt and black pepper to taste
Topping & Garnish
- 1 cup sharp cheddar cheese, shredded
- 2 tbsp chopped fresh parsley (for garnish)
Instructions
- Preheat oven and prepare dish: Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish to prevent the casserole from sticking during baking.
- Cook the grits: In a large pot, bring 4 cups of water to a boil. Slowly whisk in 1 cup of stone-ground grits. Reduce heat to low, cover the pot, and cook until the grits are thickened, about 20-25 minutes, stirring occasionally to avoid lumps.
- Make creamy grits base: Stir 2 tablespoons of butter, 1 cup heavy cream, 1/2 cup grated Parmesan cheese, salt, and black pepper into the cooked grits until the mixture is creamy and smooth.
- Sauté aromatics: In a skillet, melt the remaining 2 tablespoons of butter over medium heat. Add the diced onion and minced garlic and sauté until softened and fragrant, about 3-4 minutes.
- Cook shrimp: Add the peeled and deveined shrimp to the skillet. Season with salt, black pepper, and cayenne pepper if using. Cook the shrimp until they turn pink and are fully cooked, about 3-4 minutes.
- Combine shrimp with grits: Fold the cooked shrimp and sautéed onions into the creamy grits mixture until well combined.
- Assemble casserole: Pour the shrimp and grits mixture into the prepared baking dish. Spread evenly and top with 1 cup of shredded sharp cheddar cheese.
- Bake: Bake the casserole uncovered for 20-25 minutes until the cheddar cheese is melted and golden brown on top.
- Garnish and serve: Remove from oven and garnish with 2 tablespoons of chopped fresh parsley before serving to add a fresh burst of color and flavor.
Notes
- For spicier flavor, increase cayenne pepper to 1/2 tsp.
- You can substitute the water used for cooking grits with chicken broth for added depth.
- Stone-ground grits take longer to cook but offer the best texture and flavor.
- Use freshly shredded cheese instead of pre-shredded for better melting results.
- Leftover casserole can be refrigerated for up to 3 days and reheated in the oven.
