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Spicy Shrimp and Grits Casserole

Spicy shrimp and grits casserole layers cheesy baked grits with a Cajun-seasoned shrimp, bacon, and tomato topping. The grits set around the edges while baking, then the shrimp bake on top until opaque and tender.
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Prep Time 20 minutes
Cook Time 38 minutes
resting 10 minutes
Total Time 1 hour 8 minutes
Servings: 8 servings
Course: Dinner
Cuisine: Southern
Calories: 500
Ingredients Equipment Method Notes

Ingredients
  

For the grits
  • 4.5 cups low-sodium chicken broth divided
  • 2 cups whole milk
  • 1 tsp kosher salt
  • 1.5 cups quick-cooking grits not instant
  • 2 cups sharp cheddar cheese shredded
  • 4 tbsp unsalted butter
  • 2 eggs large, lightly beaten
For the shrimp topping
  • 4 slices bacon chopped
  • 1 tbsp olive oil
  • 1 yellow onion medium, finely diced
  • 1 green bell pepper medium, diced
  • 2 cloves garlic minced
  • 1 tbsp all-purpose flour
  • 1.5 tsp Cajun seasoning
  • 0.5 tsp cayenne pepper
  • 1 can (14.5 oz) petite diced tomatoes drained
  • 1.5 lb shrimp large, peeled and deveined
  • 1 tbsp fresh lemon juice

Equipment

  • 1 9x13-inch baking dish
  • 1 large skillet

Method
 

Cook and bake the grits
  1. Heat the oven to 350°F.
  2. Grease a 9x13-inch baking dish.
  3. In a 4-quart saucepan, bring 4 cups of the chicken broth, the milk, and salt to a boil over medium-high heat.
  4. Whisk in the grits.
  5. Reduce the heat to low and cook for 5 to 7 minutes, stirring often, until thick.
  6. Remove the saucepan from the heat and stir in the cheddar and butter.
  7. Cool for 5 minutes.
  8. Stir in the beaten eggs.
  9. Spread the grits in the prepared baking dish and bake for 20 to 22 minutes, until the edges are set.
Make the shrimp topping and finish
  1. While the grits bake, cook the bacon in a large skillet over medium heat for 5 to 7 minutes, until crisp.
  2. Transfer the bacon to a paper towel-lined plate and discard the drippings.
  3. Add the olive oil, onion, and bell pepper to the skillet and cook for 4 to 5 minutes, until softened.
  4. Stir in the garlic and cook for 30 seconds.
  5. Stir in the flour, Cajun seasoning, and cayenne, then cook for 1 minute.
  6. Add the remaining 1/2 cup chicken broth and the drained tomatoes.
  7. Simmer for 3 to 4 minutes, until the sauce thickens slightly.
  8. Remove the skillet from the heat and stir in the shrimp, bacon, and lemon juice.
  9. Spoon the shrimp mixture over the grits and bake for 10 to 12 minutes, until the shrimp are opaque and register 145°F and the center of the casserole registers 160°F.
  10. Let the casserole rest for 10 minutes before serving.

Notes

For tender shrimp, check both the shrimp and casserole temperatures rather than baking past the stated doneness cues. Refrigerate leftovers for up to 3 days; freezing is not recommended because the shrimp and grits can change texture. For a gluten-free option, use a gluten-free all-purpose flour blend.