Easy Shrimp & Grits

The first time I had shrimp and grits was at a tiny hole in the wall restaurant in Charleston where the waitress called everyone honey and the grits came in a bowl bigger than my head. I've been chasing that memory ever since, especially on rainy Sunday mornings when nothing sounds better than something warm and comforting in the oven.

My sister came over last winter with a bag of fresh shrimp she'd picked up at the coast and we ended up throwing this together between laughter and story sharing. She confessed she'd always been intimidated by grits until she watched me make them and realized they're basically just forgiving.

Ingredients

• 1 cup stone ground grits: The coarser grind means better texture and they hold up beautifully in the oven without turning mushy
• 4 cups low sodium chicken broth: Adds deep savory flavor that water alone cannot provide though vegetable broth works perfectly for keeping it pescatarian
• 2 tablespoons unsalted butter: Split between the grits and the vegetable sauté because butter makes everything better
• 1 cup shredded sharp cheddar cheese: The sharpness cuts through the richness and adds that unmistakable Southern comfort factor
• 1 pound medium shrimp: Peeled and deveined saves so much time and lets the spices really cling to every surface
• 1 tablespoon olive oil: Helps the seasoning coat the shrimp evenly
• 1/2 teaspoon smoked paprika: Gives that beautiful smoky depth that makes people ask what your secret ingredient is
• 1 small onion and 1 green bell pepper: The holy trinity base that builds layers of savory flavor
• 2 cloves garlic: Minced fresh because nothing replaces that aromatic punch
• 1/2 cup shredded Monterey Jack cheese: Creates that gorgeous melted top that everyone fights over
• 2 tablespoons chopped fresh parsley: Adds a bright pop of color and fresh finish

Instructions

Get your oven ready:

Preheat to 375°F and grease a 9x13 inch casserole dish with butter or cooking spray while you gather everything on the counter.

Make the creamy grits:

Bring your broth to a boil then stir in the grits and salt. Reduce heat to low, cover, and let simmer for 15 to 20 minutes until they're thick and creamy, stirring occasionally to prevent sticking. Stir in the butter and sharp cheddar until completely melted and smooth then remove from heat.

Season the shrimp:

In a bowl toss the shrimp with olive oil, smoked paprika, garlic powder, cayenne if you like heat, black pepper, and salt until evenly coated. Let them hang out while you start the vegetables.

Sauté the vegetables:

Melt 2 tablespoons butter in a skillet over medium heat. Add the onion and bell pepper and cook for 4 to 5 minutes until softened and fragrant then toss in the garlic for one more minute.

Cook the shrimp briefly:

Add the seasoned shrimp to the skillet and sauté just until they turn pink and opaque, about 2 to 3 minutes. Remove from heat immediately so they don't overcook in the oven.

Assemble the casserole:

Spread those cheesy grits evenly in your prepared dish. Top with the shrimp and vegetable mixture then sprinkle Monterey Jack all over the top.

Bake until bubbly:

Bake for 15 to 20 minutes until the cheese is melted and bubbling and everything is heated through. Let it rest for 5 minutes before serving.

Finish and serve:

Sprinkle fresh parsley over the top and bring it to the table warm.

Save

This became my go to for potlucks after my neighbor asked for the recipe three times and admitted she'd been dreaming about it. There is something about watching people take that first bite and seeing their eyes light up that makes all the chopping worth it.

Making It Your Own

I have found that stirring a quarter cup of cream cheese into the grits before baking makes them impossibly rich. Sometimes I will add andouille sausage for a heartier version or swap in crayfish when I can find them fresh.

Perfect Pairings

A simple arugula salad with lemon vinaigrette cuts through the richness beautifully. For drinks, cold white wine or sweet tea keeps things Southern and refreshing.

Make Ahead Magic

You can assemble the entire casserole up to 24 hours ahead and keep it covered in the refrigerator. Just add 5 to 10 minutes to the baking time if it is cold from the fridge.

• Let the grits cool slightly before assembling so they do not continue cooking the shrimp
• Cover tightly with foil if storing longer than a few hours
• Reheat leftovers covered with foil at 350°F for about 15 minutes

Save

There is nothing quite like sitting down with a warm dish of this casserole and realizing you have created something that brings people together.

Recipe FAQs

→ What type of grits is best for this dish?

Stone-ground grits provide the ideal creamy texture and robust flavor necessary for this dish.

→ Can I use something other than chicken broth?

Yes, water or vegetable broth works well for pescatarian or vegetarian preferences while maintaining flavor.

→ How do you prevent the shrimp from overcooking?

Sauté shrimp just until they turn pink and opaque, about 2-3 minutes, then remove from heat before baking.

→ Is it possible to add more heat to this dish?

Doubling the cayenne pepper or adding hot sauce before baking will increase the spice level effectively.

→ What variations can be added for more flavor?

Incorporating andouille sausage or stirring in cream cheese before baking adds richness and a smoky twist.

→ How do you make the casserole gluten-free?

Ensure the broth used is gluten-free and check all seasonings for gluten-containing additives.