Shrimp and Grits Casserole

This Shrimp and Grits Casserole elevates traditional flavors with layers of creamy stone-ground grits, succulent shrimp, smoky bacon, and sharp cheddar cheese, all baked to golden perfection. Whether you're hosting a Sunday brunch or looking for a comforting weekend breakfast, this casserole delivers Southern hospitality in every bite.

Print Recipe Pin Recipe

Prep Time 30

Cook Time 45

Resting Time 10

Total Time 1 15

Course Breakfast, Brunch, Main Course

Cuisine American, Lowcountry, Southern

Servings servings

Calories 425 kcal

Equipment

9x13-inch Baking Dish
Large Heavy-Bottomed Pot
Large Skillet
Whisk

Ingredients

Grits Base

2 cups stone-ground grits not instant or quick-cooking
6 cups chicken broth vegetable broth works for a pescatarian version
1 cup heavy cream half-and-half can be substituted for a lighter option
4 tablespoons unsalted butter
2 cups sharp cheddar cheese shredded
1/2 cup Parmesan cheese grated

Shrimp Mixture

2 pounds large shrimp peeled and deveined
8 slices thick-cut bacon diced
1 large onion finely diced
1 red bell pepper finely diced
1 green bell pepper finely diced
4 cloves garlic minced
2 tablespoons fresh lemon juice
1 tablespoon Worcestershire sauce
2 teaspoons Old Bay seasoning
1/4 teaspoon cayenne pepper adjust to taste
1/4 cup fresh parsley chopped
3 green onions thinly sliced
salt and freshly ground black pepper to taste

Instructions

Bring chicken broth to a boil in a large, heavy-bottomed pot. Slowly whisk in the stone-ground grits, reducing heat to low immediately to prevent lumps. Simmer gently for 20-25 minutes, stirring frequently until thick and creamy.
Once grits have reached a creamy consistency, remove from heat. Stir in the butter until melted, followed by the heavy cream. Fold in 1½ cups of the cheddar cheese and all of the Parmesan, stirring until completely melted. Season with salt and pepper to taste.
In a large skillet over medium heat, cook the diced bacon until crispy, about 5-6 minutes. Using a slotted spoon, transfer the bacon to a paper towel-lined plate, leaving about 2 tablespoons of bacon fat in the pan. Add the diced onion and bell peppers to the bacon fat, sautéing until softened, about 5 minutes. Add the minced garlic and cook for an additional 30 seconds until fragrant.
Season shrimp with Old Bay seasoning, salt, and pepper. Add to the skillet with the vegetables and cook just until they turn pink and begin to curl, about 2-3 minutes. Deglaze the pan with lemon juice and Worcestershire sauce, scraping up any browned bits from the bottom. Remove from heat and gently stir in the reserved bacon, cayenne pepper, parsley, and half of the green onions.
Preheat oven to 375°F. Lightly grease a 9x13-inch baking dish. Spread two-thirds of the prepared grits mixture evenly in the bottom of the dish. Layer the shrimp and vegetable mixture over the grits, then top with the remaining grits, spreading carefully to cover. Sprinkle with the remaining 1/2 cup of cheddar cheese.
Bake uncovered for 25-30 minutes until bubbly and lightly golden on top. Let the casserole rest for 10 minutes before serving to allow it to set properly. Garnish with remaining green onions before serving.

Notes

For a lighter version that still delivers on flavor, consider these modifications:

Substitute half-and-half for the heavy cream to reduce fat content
Use turkey bacon instead of regular bacon to cut saturated fat
Incorporate cauliflower grits (50% cauliflower rice, 50% regular grits) to increase fiber and reduce carbohydrates
You can assemble the casserole up to 24 hours in advance, refrigerate (covered), and add an extra 10-15 minutes to the baking time when cooking from cold
The casserole freezes well for up to 2 months. Thaw overnight in the refrigerator before reheating

Nutrition

Calories: 425kcalCarbohydrates: 28gProtein: 32gFat: 22gSaturated Fat: 12gCholesterol: 195mgSodium: 890mgFiber: 2gSugar: 3g

Keyword Shrimp and Grits, Seafood Casserole, Southern Brunch, Comfort Food

Tried this recipe?Let us know how it was!