Description

This Easy Creamy Shrimp and Grits Casserole with Cheddar Crust is a comforting and flavorful Southern-inspired dish perfect for family dinners. Creamy stone-ground grits are combined with sautéed shrimp, garlic, and onions, then baked to perfection with a golden cheddar cheese topping. With its rich texture and spicy hint of cayenne, this casserole offers a delicious twist on the classic shrimp and grits recipe that everyone will love.

Ingredients

Scale

Grits Base

1 cup stone-ground grits
4 cups water
2 tbsp butter (for grits)
1 cup heavy cream
1/2 cup grated Parmesan cheese
Salt and black pepper to taste

Shrimp and Sauté

1 lb shrimp, peeled and deveined
2 tbsp butter (for sautéing)
1/2 cup diced onion
2 cloves garlic, minced
1/4 tsp cayenne pepper (optional)
Salt and black pepper to taste

Topping and Garnish

1 cup sharp cheddar cheese, shredded
2 tbsp chopped fresh parsley (for garnish)

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Instructions

Preheat and Prepare: Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish to prevent sticking during baking.
Cook the Grits: Bring 4 cups of water to a boil in a large pot. Slowly whisk in the stone-ground grits, then reduce heat to low. Cover and cook for about 20-25 minutes, stirring occasionally, until the grits are thickened and creamy.
Make Grits Creamy: Stir in 2 tablespoons of butter, heavy cream, Parmesan cheese, salt, and black pepper into the hot grits until everything is well combined and smooth.
Sauté Aromatics: In a skillet over medium heat, melt the remaining 2 tablespoons of butter. Add diced onions and minced garlic, sautéing them for 3-4 minutes until they become soft and fragrant.
Cook Shrimp: Add peeled and deveined shrimp to the skillet with the onions and garlic. Season with salt, black pepper, and cayenne pepper if using. Cook the shrimp for 3-4 minutes until they turn pink and are cooked through.
Combine Shrimp and Grits: Fold the cooked shrimp and sautéed onions and garlic into the creamy grits mixture evenly, mixing well.
Assemble Casserole: Pour the shrimp and grits mixture into the prepared baking dish. Evenly sprinkle shredded sharp cheddar cheese over the top to create a cheesy crust.
Bake: Place the baking dish in the preheated oven and bake uncovered for 20-25 minutes until the cheddar cheese on top is melted and golden brown.
Garnish and Serve: Remove the casserole from the oven and garnish with freshly chopped parsley before serving warm.

Notes

Use stone-ground grits for the best texture and creaminess.
Cayenne pepper is optional but adds a nice heat; adjust to your preference.
For a lighter version, substitute heavy cream with half-and-half or milk, but cream provides the richest texture.
Make sure to stir the grits occasionally to prevent clumping and sticking.
Leftovers can be refrigerated for up to 3 days and reheated gently in the oven or microwave.