*If you are new here, WELCOME! For this post, I provide you with a delicious recipe for Southern Shrimp and Grits Casserole!
If you’ve never had shrimp and grits (casserole or otherwise), I am glad you are here! This recipe is absolutely delicious, pretty easy to make, and a family favorite of ours. My husband would eat this at least once a week!
If you’re stopping by here while searching for recipes, you may not know that the recipes here are all inspired by books! This particular recipe was created after reading Before We Were Yours. If you love reading, check out more about this great book HERE!
This recipe combines smoky gouda, bacon, green chilies (for a kick!), and shrimp.
And, I know some people prefer their shrimp and grits without bacon. If that’s you, don’t fret. The bacon can be omitted from this recipe and it’s still delicious!
The flavors combine to create a warm and comforting Southern dish that’s absolutely delectable.
Here’s what you’ll need to make the dish:
A quick list of equipment –
Tips for the Southern Shrimp and Grits Casserole:
First, when making this particular dish, I recommend you use quick grits rather than longer-cooking grits. Try to find 5-minute quick grits, like these, to make this dish. They are often in the cereal aisle of the grocery store.
Second, the higher the quality the shrimp you can find, the better. Stay within your budget, but try to buy the best shrimp you can. Be sure to buy them already peeled and devined to save yourself some valuable time!
Shrimp and Grits Casserole
- 1 lb large shrimp peeled and declined
- 2-3 slices of bacon cooked and chopped
- 1 red bell pepper chopped
- 3-4 green onions chopped
- 1 jalapeño seeded and chopped
- 2 cloves garlic minced
- 1 4- ounce can of green chilies
- 2 cups chicken broth
- 3/4 cup quick grits 5-minute grits
- 1 egg
- 2 cups (8 oz) Gouda, shredded
- 2 tbsp butter
- Preheat the oven to 375 degrees.
- In a saute pan melt one tablespoon of butter until it starts to lightly brown. Place the shrimp in a single layer in the saute pan (you may have to do batches of shrimp). Cook the shrimp for about a minute and flip to cook 1-2 minutes more or until they are no longer translucent. Remove from the pan onto a plate and finish cooking all of the shrimp in the same fashion.
- Melt the second tbsp of butter in the saute pan and, once browning, add the chopped bell pepper and jalapeño and the white and light green parts of the green onion, reserving the dark parts for garnish. Cook for 3-5minutes until beginning to soften.
- Add in the garlic and green chilies and cook 1-2 more minutes until the garlic is fragrant.
- Pour in the chicken broth and slowly stir in the grits. Bring the mixture to a simmer and continue cooking 5-7 minutes until the grits thicken. Remove from the heat.
- Crack the egg in a small bowl and drop a small amount of grits into the egg to temper the egg (prevent it from scrambling in the hot grits). Then slowly add the egg to the grits mixture and stir.
- Add into the grits one cup of the Gouda, the cooked shrimp, and the chopped and cooked bacon and stir.
- Pour the grits mixture into a 2-3 quart baking dish. Top with the remaining cheese.
- Cook for 25-30 minutes. Remove from the oven and allow to rest 5 minutes before serving.
Don’t forget to check out the book that inspired this recipe, Before We Were Yours! And, let me know what you think of this delicious casserole!
Until next time, Happy Eating and Reading!
Disclosure: This page contains affiliate links. In the event of a sale, I will be awarded a small commission (at no extra cost to you or the featured book’s author). All opinions are 100% mine and every book, unless otherwise noted, is handpicked by me to be featured on the site.
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