Description
Creamy Shrimp and Grits Casserole: A Southern Delight
Ingredients
Scale
- 1 tablespoon cooking spray, butter or oil
- 1 pound medium-large uncooked shrimp
- to taste salt
- to taste freshly ground black pepper
- 2 slices bacon
- 3 tablespoons butter
- 1 bunch scallions
- 1 small red bell pepper
- 1 medium jalapeño pepper
- 3 cloves garlic
- 1 can (10-ounce) diced tomatoes with green chiles
- 2 cups chicken broth or fish stock
- 3/4 cup quick-cooking grits
- 1 large egg
- 1 tablespoon cornstarch
- 1 1/2 cups shredded Gouda cheese
- to taste chopped fresh parsley
Instructions
- Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
- In a medium saucepan, bring water to a rolling boil, add a pinch of salt, and drop in the uncooked shrimp for 10-15 seconds until pink.
- In a large skillet over medium heat, cook the bacon until crispy (5-7 minutes), then add scallions, red bell pepper, and jalapeño; sauté for 3-4 minutes.
- Add minced garlic and sauté for about 1 minute, then add diced tomatoes and broth; bring to a gentle boil.
- Sprinkle quick-cooking grits into the mixture, stir constantly, reduce heat to low, and simmer for about 5-7 minutes until thick.
- Let the grits mixture cool for 15 minutes, then mix in salt, pepper, cornstarch, and egg; fold in shrimp and bacon.
- Pour the mixture into the prepared baking dish and sprinkle with the remaining Gouda cheese.
- Bake for 30-35 minutes until bubbly and golden, then let it rest for 10-15 minutes before serving.
Notes
- Serve with chopped fresh parsley as garnish.
- Use wild-caught U.S. Gulf shrimp for best flavor.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Southern
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 2 g
- Sodium: 900 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 25 g
- Cholesterol: 200 mg
Keywords: Shrimp Grits Casserole, Southern Recipe, Comfort Food