Community Pick
Cheesy Shrimp & Grits Casserole
"Delightful addition to a beautiful brunch or perhaps a light supper with a salad. From Southern Living"
photo by Ashley Cuoco
- Ready In:
- 1hr 20mins
- Ingredients:
- 13
- Serves:
-
10-12
ingredients
- 4 cups chicken broth
- 1⁄2 teaspoon salt
- 1 cup regular grits
- 1 cup shredded sharp cheddar cheese, divided (4 ounces)
- 1 cup shredded monterey jack pepper cheese (4 ounces)
- 2 tablespoons butter or 2 tablespoons margarine
- 6 green onions, chopped
- 1 green bell pepper, chopped
- 1 garlic clove, minced
- 1 lb fresh small shrimp, peeled and cooked
- 1 (10 ounce) can diced tomatoes and green chilies, drained
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon pepper
directions
- Bring 4 cups chicken broth and 1/2 teaspoon salt to a boil in a large saucepan; stir in grits.
- Cover, reduce heat, and simmer 20 minutes.
- Stir together grits, 3/4 cup Cheddar cheese, and Monterey Jack cheese.
- Melt butter in a large skillet over medium heat; add green onions, bell pepper, and garlic, and sauté 5 minutes or until tender.
- Stir together green onion mixture, grits mixture, shrimp, and next 3 ingredients.
- Pour into a lightly greased 2-quart baking dish.
- Sprinkle top with remaining 1/4 cup shredded Cheddar cheese.
- Bake at 350° for 30 to 45 minutes.
Questions & Replies
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has anyone cooked it in individual ramekins? -
If you start with cooked shrimp and bake them for 30-45 minutes, wouldn’t they have the texture of hockey picks when finished. I’ve never cooked fresh shrimp more than 10 minutes to assure they’re not overcooked. -
What is the finished consistency? Could it be cut into individual squares and hold form? like an egg casserole? -
Can I freeze this -
I must be missing something. If everything is cooked before putting in the casserole dish, why bother with the casserole dish and baking step? Why not just plate it up?
see 16 more questions
Reviews
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De-lish.Perfect brunch for Father's Day after church. I got rave reviews from a not so easy crowd to please, and they even wanted the recipe. In my opinion its a pretty forgiving recipe as well. I used veg stock since that is what I had, and I used both green onions and a couple of shallots but no green pepper. I also used the original Rotel and was told that it could've been spicier so next time I will also add japs. This is a keeper for sure! Thank you Bev~ Oh, and I agree with the servings... this was served to 4 people who are in their 60's and 70's and my husband who is in his 40's and it only served the 5!! (I was sick that day, but they saved me a smidgen)
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A real winner from Southern Living magazine. I have made this recipe on many occasions with rave reviews from my guests every time. I even have some friends who regularly hint that it's time for me to make this casserole again. I prep the recipe a day in advance, assemble and bake on the evening of my dinner parties. Only changes are that I use 2 garlic cloves and 1.5 lb. shrimp. -
Very easy recipe. So glad to have found it!!<br/>I didn't have green onions so I diced 1/2 a yellow onion and I added fat-free half-and-half and paprika on top in addition to the cheese because, here, in S.C. there's always a cream sauce/ gravy that tops shrimp and grits.
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I have made this casserole many times and it is great. I have made it with changes and as is. The one change I made and have kept is using Pepper Jack cheese. Oh, yum. It has a kick but is not too spicy. Also, I ALWAYS use instant grits. A sin here in Alabama, but not one person has noticed or complained. ;) I once found blue grits at a farmers market and it tasted the same, but it was colorful and pretty. I am making for a side dish at Thanksgiving this year.
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This was absolutely FABULOUS - I made it from my family for Christmas breakfast and they could not get enough of it! I actually prepared it the night before and it turned out WONDERUL- thank you so much for helping make Christmas a success! God Bless!
see 54 more reviews
Tweaks
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I used 1.5 lbs shrimp, 5 strips of crumbled bacon and a little cream. It was delicious!
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Really good! Since I can't tolerate corn sometimes, I used amaranth grain instead. Same creamy, "gritty" texture, just a little different color. I went ahead and just cooked the shrimp in the green onion mixture. Very easy and delicious.
RECIPE SUBMITTED BY
Bev I Am
United States
I joined Food.com when the site was RecipeZaar, April 24, 2001. This site has been a favorite with me for many years now with its unique features and especially for the many, many dear friends I have met here. If you are a new visitor, I hope you will stop for a while and check us out. I hope you will find it as special as I have.
