Shrimp-and-Grits Casserole

Shrimp and Grits Casserole Recipe
Shrimp-and-Grits Casserole
Serves 10
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  1. 3 cups water
  2. 3½ cups half-and-half
  3. 2 cups quick-cooking grits
  4. 1 (5-ounce) package grated Parmesan cheese
  5. 1 large egg, lightly beaten
  6. 1 teaspoon salt
  7. ¼ teaspoon ground red pepper
  8. 8 slices bacon
  9. 1 red bell pepper, seeded and chopped
  10. 1 cup sliced green onion
  11. ¼ cup all-purpose flour
  12. 1 cup chicken broth
  13. 2 cups heavy whipping cream
  14. 2 pounds medium fresh shrimp, peeled and deveined
  15. ¾ teaspoon Creole seasoning
  1. Preheat oven to 350°. Lightly spray a 13x9-inch baking dish with nonstick cooking spray. Set aside.
  2. In a large saucepan, bring 3 cups water and half-and-half to a boil over medium-high heat. Add grits; reduce heat, and simmer until thickened, 5 to 7 minutes. Stir in cheese, egg, salt, and red pepper. Spoon mixture into prepared dish.
  3. Bake until set, approximately 30 minutes.
  4. Meanwhile, in a large skillet, cook bacon over medium heat until crisp. Remove from skillet, and drain on paper towels, reserving 2 tablespoons rendered bacon fat in skillet. Crumble bacon. Set aside.
  5. In same skillet, heat rendered bacon fat over medium-high heat. Add bell pepper and onion; cook 3 minutes. Add flour; cook 2 minutes, stirring constantly. Add broth and cream, stirring until combined. Cook until thickened, 5 minutes. Add shrimp; cook until shrimp are pink and firm, 3 to 4 minutes. Add Creole seasoning, stirring to combine. Spoon mixture over grits. Top with reserved bacon. Serve immediately.
Taste of the South


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