Description

A creamy, cheesy Southern-style casserole that combines tender shrimp, sautéed vegetables, and rich stone-ground grits baked to golden perfection. This Shrimp and Grits Casserole is the ultimate comfort food — hearty, flavorful, and perfect for any occasion.

Ingredients

1 cup stone-ground grits

4 cups chicken broth

1 cup shredded sharp cheddar cheese

1 cup milk

1 pound shrimp, peeled and deveined

1 bell pepper, diced (red or green)

1 small onion, chopped

2 cloves garlic, minced

1 teaspoon smoked paprika

1 teaspoon cayenne pepper (adjust to taste)

Salt and pepper, to taste

2 tablespoons olive oil

1 teaspoon chopped fresh parsley (for garnish)

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Instructions

Preheat oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
In a large saucepan, bring chicken broth to a boil. Gradually stir in grits while whisking to prevent lumps.
Reduce heat and simmer for 20–25 minutes, stirring often, until thick and creamy.
Stir in shredded cheddar cheese and milk until smooth. Season with salt and pepper to taste, then set aside.
In a skillet, heat olive oil over medium heat. Add diced bell pepper, onion, and garlic; sauté for 5–7 minutes until softened.
Add shrimp, smoked paprika, and cayenne pepper; cook for 3–4 minutes, until shrimp are pink and cooked through.
Combine the cheese grits mixture and shrimp-vegetable mixture in a large bowl, stirring gently to combine.
Transfer the mixture to the prepared baking dish and spread evenly.
Bake for 25–30 minutes, or until the top is golden and bubbly.
Cool slightly, garnish with fresh parsley, and serve warm.

Notes

Use sharp cheddar for bold flavor, or mix with Monterey Jack or Gouda for creamier texture.

Replace some milk with heavy cream for a richer casserole.

For extra spice, add a few dashes of hot sauce.

Make it vegetarian by substituting shrimp with sautéed mushrooms and vegetable broth.

Store leftovers in the fridge up to 3 days or freeze up to 2 months.

Nutrition

Serving Size: 1 serving (1/6 of recipe)
Calories: 360
Sugar: 3g
Sodium: 780mg
Fat: 18g
Saturated Fat: 7g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 27g
Fiber: 1g
Protein: 25g
Cholesterol: 195mg