Easy Shrimp & Grits Blend (Printable Version)
A Southern-style casserole with creamy grits, savory shrimp, and a cheesy topping for comfort meals.
# What You Need:
→ Grits Base
01 - 1 cup stone-ground grits
02 - 4 cups low-sodium chicken broth
03 - 1/2 teaspoon kosher salt
04 - 2 tablespoons unsalted butter
05 - 1 cup shredded sharp cheddar cheese
→ Shrimp Preparation
06 - 1 pound medium shrimp, peeled and deveined
07 - 1 tablespoon olive oil
08 - 1/2 teaspoon smoked paprika
09 - 1/2 teaspoon garlic powder
10 - 1/4 teaspoon cayenne pepper
11 - 1/2 teaspoon black pepper
12 - 1/2 teaspoon kosher salt
→ Vegetables & Aromatics
13 - 1 small onion, finely chopped
14 - 1 green bell pepper, finely chopped
15 - 2 cloves garlic, minced
16 - 2 tablespoons unsalted butter
→ Topping & Garnish
17 - 1/2 cup shredded Monterey Jack cheese
18 - 2 tablespoons chopped fresh parsley
# Directions:
01 - Preheat oven to 375°F. Lightly grease a 9x13-inch casserole dish with butter or cooking spray.
02 - Bring chicken broth to a boil in a large saucepan. Stir in grits and 1/2 teaspoon salt. Reduce heat to low, cover, and simmer for 15-20 minutes, stirring occasionally, until thickened. Remove from heat and stir in 2 tablespoons butter and sharp cheddar cheese until melted and smooth.
03 - In a bowl, combine shrimp with olive oil, smoked paprika, garlic powder, cayenne pepper, black pepper, and remaining 1/2 teaspoon salt. Toss to coat evenly and set aside.
04 - Melt 2 tablespoons butter in a large skillet over medium heat. Add onion and bell pepper; cook for 4-5 minutes until softened. Add minced garlic and cook for 1 additional minute until fragrant.
05 - Add seasoned shrimp to the skillet with vegetables. Sauté for 2-3 minutes until shrimp turn pink and opaque. Remove from heat immediately to prevent overcooking.
06 - Spread the cooked grits evenly in the prepared casserole dish. Distribute the shrimp and vegetable mixture over the grits. Sprinkle Monterey Jack cheese uniformly across the top.
07 - Bake for 15-20 minutes until cheese is bubbly and edges are lightly golden.
08 - Remove from oven and let cool for 5 minutes. Sprinkle with chopped fresh parsley before serving warm.
# Expert Tips:
01 -
- The creamy grits base keeps everything moist while the casserole bakes, so you never end up with dry, rubbery shrimp
- This travels beautifully and actually tastes better after the flavors have time to meld
- You get all the comfort of Southern cooking without spending hours at the stove
02 -
- Overcooking the shrimp before baking makes them tough and rubbery, so pull them from the skillet the moment they turn pink
- Stone-ground grits take longer than the package says sometimes—trust the texture, not the timer, and keep a little extra broth handy if they get too thick
03 -
- Don't use quick-cooking or instant grits—they can't absorb enough liquid and the texture turns gummy instead of creamy
- Let the casserole rest for those crucial 5 minutes before serving, or you'll end up with a loose, sloppy spoonful instead of neat layers