Cheesy Shrimp and Grits Casserole - recipe grits
This Cheesy Shrimp and Grits Casserole is a touch spicy, with a Creole kick, and totally irresistible with layers of cheddar grits and sauteed shrimp!
This Midwest born and raised gal was late to Southern shrimp and grits, but a new fan was born after a book club friend served her casserole version at our summer gathering.
Ingredients
Cheesy grits:
- 1/2 cup butter
- 1 quart of milk
- 1 teaspoon kosher salt
- 1 cup of Quick Grits (sold in the cereal section- in a round box like Quaker Oats) or tradition grits
- 1 cup of grated cheddar cheese
Shrimp topping:
- 1 pound large raw shrimp, peeled and deveined
- 1 1/2 teaspoons Creole seasoning
- 1 1/2 teaspoons olive oil
- 1 garlic clove, minced
- 1/2 cup chopped green onions
- 1/3 cup chopped fresh cilantro, chopped
- 1/2 large red pepper, large diced
- 1 tablespoon lemon zest
- 1 teaspoon Sriracha hot chili sauce
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
Instructions
Using a double boiler, melt a stick of butter, then add a quart of milk, 1 teaspoon of salt and 1 cup of quick grits.Cook the mixture, stirring constantly, until it is very thick, about 20 minutes. Then stir in the cheddar cheese until melted. Take the grits off the heat and beat on high with a mixer for 5 minutes.
After whipping the grits, place them in a greased 8 x 11-inch casserole. At this point, the grits can be parked in the refrigerator until you're ready to cook the shrimp.
Sprinkle the creole seasoning over the shrimp and let it sit for a few minutes. Saute the garlic in the oil for 30 seconds. Add the shrimp and sauté for 3 minutes.
Add the onions, cilantro, red pepper, lemon zest, Sriracha, salt and pepper and stir for another 2 minutes. Then remove from the heat.
Gently reheat the grits if needed, then top with the shrimp mixture and serve.
Notes
Adapted from my friend LJ's grandma's recipe.
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