Go Back

Shrimp-and-Grits Casserole

A comforting meal of shrimp and grits packed into one casserole dish. Enjoy with a side of hot sauce if you want an extra kick.
Print Recipe Pin Recipe
Cook Time 30 minutes
Total Time 55 minutes
Course lunch/dinner
Cuisine Mediterranean
Servings 6 people
Calories 2101.6 kcal

Equipment

  • 1 2-Quart Casserole Dish
  • 1 Large Skillet Preferably oven-safe for versatility
  • 1 Large Saucepan
  • 1 Whisk
  • 1 Wooden Spoon or Heatproof Spatula

Ingredients
  

Main

  • 1 1/3 cups instant grits four 1-ounce packets
  • 1 cup shredded Cheddar
  • 6 tablespoons unsalted butter
  • Freshly ground black pepper
  • 3/4 pound large peeled and deveined shrimp tails removed
  • Kosher salt
  • 1 1/2 cups crusty bread crust removed, bread torn into 1/2-inch pieces
  • 2 large scallions sliced
  • 1 link andouille sausage sliced into half-moons (3 ounces)
  • 1 stalk celery diced
  • 1/2 red bell pepper diced
  • 2 cloves garlic minced
  • 1 tablespoon all-purpose flour
  • 1/2 cup low-sodium chicken broth
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon hot sauce plus more for serving
  • Juice of 1/2 lemon

Instructions
 

  • Preheat the oven to 375 degrees F. Bring 1 1/2 cups water to a simmer in a large saucepan.
  • Meanwhile, add the grits, 1/2 cup of the Cheddar, 2 tablespoons of the butter and a few grinds of black pepper to a 2-quart casserole dish. Pour in the simmering water, and whisk until there are no lumps.
  • Toss the shrimp with 1/4 teaspoon salt in a medium bowl; set aside. Melt 2 tablespoons of the butter in a large skillet over medium heat. Add the bread and a pinch of salt to the butter, toss quickly to coat, then transfer to a small bowl; set aside.
  • Wipe out the skillet, and melt the remaining 2 tablespoons butter over medium heat. Add the scallions (reserve 1 tablespoon for garnish), andouille, celery, bell pepper and garlic, and cook, stirring occasionally, until the celery and bell pepper soften, about 8 minutes. Sprinkle in the flour, stir for 1 minute, then add the chicken broth, Worcestershire sauce, hot sauce, lemon juice, 1/2 teaspoon salt and 1/8 teaspoon black pepper. Scrape up the flavorful bits stuck to the bottom of the pan with a wooden spoon. The mixture should come to a simmer quickly, then remove from the heat and stir in the shrimp. Immediately spread the shrimp mixture evenly over the grits in the casserole dish. Top with the bread and the remaining 1/2 cup Cheddar.
  • Bake the casserole until the shrimp is opaque and cooked through and the top is golden, 20 to 25 minutes. Sprinkle with the reserved scallions. Serve with extra hot sauce on the side.

Notes

For perfectly smooth grits, whisk vigorously when adding the simmering water to ensure no lumps. While instant grits are convenient, consider using quick-cooking or even stone-ground grits for superior texture and flavor, adjusting liquid ratios accordingly. The key to succulent shrimp is to add them right at the end of the sauce's simmering phase, as they will finish cooking during baking; overcooking will result in tough shrimp. For an extra depth of flavor from the andouille, consider rendering it first to release some of its fat before adding the vegetables. A dash of smoked paprika or a pinch of cayenne in the vegetable mixture can amplify the dish's warmth. Finish with fresh chopped chives or parsley for a pop of color and freshness.