![- 1 cup stone-ground grits - 4 cups chicken broth - 1 cup shredded sharp cheddar cheese - 1 cup milk - 1 pound shrimp, peeled and deveined - 1 bell pepper, diced (red or green) - 1 small onion, chopped - 2 cloves garlic, minced - 1 teaspoon smoked paprika - 1 teaspoon cayenne pepper (adjust to taste) - Salt and pepper, to taste - 2 tablespoons olive oil - 1 teaspoon fresh parsley, chopped (for garnish) When you gather your ingredients, think about where they come from. I love using fresh, local produce. This connects you with your food and makes it taste better. The stone-ground grits are key for a creamy base. They absorb flavors well and give a nice texture. The chicken broth adds depth. You can also use vegetable broth for a lighter touch. The sharp cheddar cheese brings a rich, tangy flavor. Make sure to use high-quality cheese for the best results. The shrimp is the star here. Using fresh shrimp maximizes taste, but frozen shrimp works too. Just thaw them properly. The spices, especially smoked paprika and cayenne, add warmth and a hint of smokiness. Adjust the spice level based on your taste. Fresh parsley at the end gives a pop of color and freshness. As you prepare, enjoy the process! Cooking is an art, and every ingredient plays a role. You can find the full recipe to guide you through making this delicious dish. - Calories per serving: Approximately 400-450 calories - Breakdown of macronutrients: - Carbohydrates: 45g - Protein: 25g - Fat: 15g Knowing the nutritional facts can help you plan meals better. This casserole is balanced with carbs, protein, and healthy fats. It's a hearty dish that can satisfy hunger while keeping you nourished. To start, pour four cups of chicken broth into a large saucepan. Bring it to a boil over medium heat. Once it boils, slowly stir in one cup of stone-ground grits. Reduce the heat to low. Cook the grits for about 20 to 25 minutes. Stir frequently to prevent clumping. The grits should thicken nicely during this time. Once thickened, mix in one cup of shredded sharp cheddar cheese and one cup of milk. Stir until creamy. Season with salt and pepper to your taste. Set this mixture aside for later. Next, grab a skillet and heat two tablespoons of olive oil over medium heat. Add one diced bell pepper, one small chopped onion, and two cloves of minced garlic. Sauté these until they soften, which takes about five to seven minutes. After that, toss in one pound of peeled and deveined shrimp. Sprinkle in one teaspoon of smoked paprika and one teaspoon of cayenne pepper. Cook the shrimp until they turn pink, which should take about three to four minutes. Once done, remove the skillet from the heat. Now it’s time to bring everything together. Take a large mixing bowl and combine the creamy cheese grits with the shrimp and vegetable mixture. Stir well to make sure everything is mixed evenly. Next, transfer this combined mixture to a greased 9x13 inch baking dish. Spread it out evenly. Preheat your oven to 350°F (175°C). Bake for 25 to 30 minutes until the top is golden and bubbly. After baking, let it cool for a few minutes. Then slice into squares and garnish with fresh parsley before serving. Enjoy your delicious shrimp and grits casserole! For the complete guide, check the Full Recipe. To make the best shrimp and grits casserole, you need creamy grits. Start by choosing stone-ground grits. They have more flavor and texture than instant or quick-cooking grits. The right choice makes a big difference. For cooking, bring chicken broth to a boil. Gradually stir in the grits. Reduce the heat to low and cook for about 20-25 minutes. Stir frequently to avoid lumps. The goal is a thick, smooth mixture. If they seem too thick, add a little more broth or milk. For shrimp, seasoning is key. I recommend using smoked paprika and cayenne pepper. They add depth and a slight kick. Feel free to adjust the cayenne to your taste. If you like it mild, use less. You can cook shrimp in different ways. Sautéing gives a nice sear and helps lock in flavor. Grilling adds a smoky touch, which is great for summer. Both methods work well, so choose what you prefer. Garnishes can elevate your dish. Fresh parsley adds color and a hint of freshness. You might also try a sprinkle of extra cheese or a dash of hot sauce for a kick. For side dishes, a simple green salad pairs well. You can also serve it with crusty bread to soak up any extra sauce. The combination of flavors will impress your guests. If you're ready to dive into the full recipe, check out the [Full Recipe]. {{image_2}} You can change the cheese and milk in this dish. Use cream cheese or a dairy-free milk like almond or oat milk. For cheese, try Monterey Jack or pepper jack for a spicy kick. If you want to switch the shrimp, consider using scallops or crawfish. These options bring new flavors and textures. They also cook quickly and add a nice seafood twist. To boost flavor, add spices or herbs. Thyme or basil can enhance the taste. You might also try adding some red pepper flakes for extra heat. Incorporate vegetables for color and nutrition. Spinach or diced tomatoes work well. They not only add flavor but also make the dish look more appealing. For gluten-free options, ensure your broth is gluten-free. Check the labels on all your ingredients. This will keep your dish safe and tasty. If you want a vegetarian version, skip the shrimp. Use mushrooms or zucchini instead. They will absorb flavors and add depth to your casserole. For the full recipe, check the details above. To store your leftover shrimp and grits casserole, let it cool completely. Transfer the casserole to an airtight container. You can keep it in the fridge for up to four days. This way, you can enjoy the dish multiple times. Just remember to check for any signs of spoilage before eating. If you want to keep your casserole for longer, freezing is a great option. Cut the casserole into portions before freezing. Wrap each piece tightly in plastic wrap, then place it in a freezer-safe bag. It will stay good for about three months. When you are ready to eat, take a piece out and thaw it overnight in the fridge. To reheat, place it in an oven at 350°F (175°C) until it's hot throughout. You can also use the microwave for a quicker option, but the oven gives a better texture. Enjoy your comfort food delight anytime! To make shrimp and grits casserole, start by cooking the grits. Boil chicken broth in a pot. Gradually stir in stone-ground grits. Cook on low heat until thick, about 20 to 25 minutes. Once thick, mix in cheese and milk until creamy. Meanwhile, sauté diced bell pepper, onion, and garlic in olive oil until soft. Add shrimp, smoked paprika, and cayenne pepper, cooking until shrimp turns pink. Mix the shrimp and veggie mix into the grits. Transfer to a greased baking dish and bake at 350°F for about 25 to 30 minutes. The top should be golden and bubbly when ready. For the full recipe, check out the earlier section. Yes, you can use frozen shrimp in this recipe. Frozen shrimp are convenient and save time. Just remember to thaw them before cooking. Place them in the fridge overnight or run them under cold water for a quick thaw. Fresh shrimp offer a slightly better taste and texture, but frozen shrimp will work great too. Just make sure to pat them dry before cooking. This will help the shrimp brown better. Shrimp and grits casserole pairs well with many sides. Try serving it with a crisp green salad. A light vinaigrette will balance the richness. You can also serve it with roasted vegetables for added color and nutrients. For drinks, a chilled white wine, like Sauvignon Blanc, complements the dish well. If you prefer non-alcoholic options, sweet tea is a classic Southern choice. This recipe blends rich flavors and creamy textures for a delicious dish. You learned how to make shrimp and grits, from prepping the ingredients to baking the casserole. Remember to adjust spices for your taste and try different veggies or seafood. Leftovers store well in the fridge or freezer, ensuring future meals are just as tasty. I hope you enjoy making this dish as much as I do. Happy cooking!](https://foodishtalk.com/wp-content/uploads/2025/05/0845f3ef-6693-4e0e-8496-1a668e6356fc.webp)
Ingredients
Method
Preheat the oven to 350°F (175°C).
In a large saucepan, bring the chicken broth to a boil. Gradually stir in the grits, reduce the heat to low, and cook until thickened, about 20-25 minutes, stirring frequently.
Once the grits are cooked, stir in the cheddar cheese and milk until well combined and creamy. Season with salt and pepper to taste. Set aside.
In a skillet, heat the olive oil over medium heat. Add the diced bell pepper, onion, and garlic. Sauté until the vegetables are softened, about 5-7 minutes.
Add the shrimp to the skillet along with the smoked paprika and cayenne pepper. Cook until shrimp are pink and cooked through, about 3-4 minutes. Remove from heat.
In a large mixing bowl, combine the cheese grits mixture and the shrimp-vegetable mixture. Stir well to incorporate everything evenly.
Transfer the mixture to a greased baking dish (approximately 9x13 inches), spreading it out evenly.
Bake in the preheated oven for 25-30 minutes or until the top is golden and bubbly.
Allow to cool for a few minutes before slicing into squares. Garnish with fresh parsley before serving.
Prep Time: 15 minutes | Total Time: 1 hour | Servings: 6
- Presentation Tips: Serve warm in squares on plates with a sprinkle of additional shredded cheese and parsley on top, showcasing the contrasting textures and colors.