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.
| Level: | Easy |
| Total: | 55 min |
| Active: | 30 min |
| Yield: | 6 servings |
Ingredients
- 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.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 379 |
| Total Fat | 22 g |
| Saturated Fat | 12 g |
| Carbohydrates | 25 g |
| Dietary Fiber | 2 g |
| Sugar | 2 g |
| Protein | 21 g |
| Cholesterol | 147 mg |
| Sodium | 433 mg |
Reviews
Easy and really delicious! This one’s going into my regular rotation.
Delicious
I made this for brunch and it was extremely delicious. I haven’t had shrimp and grits for years. I will put this on our brunch again.
Instant grits?? No thanks! Worth the time to make the real thing.
The. Best.
We made this tonight exactly as the recipe instructed for my family which included two young teenagers. Everyone totally loved it. This will be in regular circulation at our house. The prep is definitely longer than 20 min. I was certainly no “Mr. Chef Fast Pants” but took about 45mins instead.
I made this for dinner tonight it was awesome! Only thing I didn’t have was hot sauce and I didn’t miss it. Will definitely do again
I made this and love it! I did change a few things because of what I had on hand, but it turned out delicious to my liking. I used one whole onion instead of the scallions and no red bell pepper at all and used Eckrich smoked sausage instead of the andouille as well as regular chicken broth (not low-sodium)… added the lemon juice right at the end as well (whoops! lol). The cheesy grits are good alone and paired with the shrimp mix, well, yummm!
I don’t know who decided on the 20 min prep, but it must have been Mr Chef Fast Pants.
Yummy