Easy Shrimp & Grits (Printable)
Creamy grits topped with seasoned shrimp and melted cheese, combining Southern flavors in one hearty dish.
# What You Need:
→ Grits Base
01 - 1 cup stone-ground grits
02 - 4 cups low-sodium chicken broth or water
03 - 1/2 teaspoon kosher salt
04 - 2 tablespoons unsalted butter
05 - 1 cup shredded sharp cheddar cheese
→ Shrimp Preparation
06 - 1 pound medium shrimp, peeled and deveined
07 - 1 tablespoon olive oil
08 - 1/2 teaspoon smoked paprika
09 - 1/2 teaspoon garlic powder
10 - 1/4 teaspoon cayenne pepper
11 - 1/2 teaspoon black pepper
12 - 1/2 teaspoon kosher salt
→ Vegetables & Aromatics
13 - 1 small onion, finely chopped
14 - 1 green bell pepper, finely chopped
15 - 2 cloves garlic, minced
16 - 2 tablespoons unsalted butter
→ Topping & Garnish
17 - 1/2 cup shredded Monterey Jack cheese
18 - 2 tablespoons chopped fresh parsley
# How-To Steps:
01 - Preheat oven to 375°F. Grease a 9x13-inch casserole dish with butter or cooking spray.
02 - Bring chicken broth to a boil in a large saucepan. Stir in grits and salt. Reduce heat to low, cover, and simmer for 15-20 minutes, stirring occasionally, until thick and creamy. Remove from heat and stir in butter and sharp cheddar cheese until melted and smooth.
03 - In a bowl, combine shrimp with olive oil, smoked paprika, garlic powder, cayenne pepper, black pepper, and salt. Toss to coat evenly and set aside.
04 - Melt 2 tablespoons butter in a skillet over medium heat. Add chopped onion and bell pepper; sauté for 4-5 minutes until softened. Add minced garlic and cook for 1 additional minute.
05 - Add seasoned shrimp to the skillet with vegetables. Sauté for 2-3 minutes just until shrimp turn pink and opaque. Remove from heat immediately to prevent overcooking.
06 - Spread cooked grits evenly in the prepared casserole dish. Top with shrimp and vegetable mixture. Sprinkle Monterey Jack cheese evenly over the surface.
07 - Bake for 15-20 minutes until cheese is bubbly and casserole is heated through.
08 - Remove from oven and let cool for 5 minutes. Garnish with chopped fresh parsley before serving warm.
# Expert Tips:
01 -
- The stone-ground grits become impossibly creamy with that sharp cheddar melted right in
- Everything bakes together so the shrimp flavors seep into every spoonful
- It reheats beautifully for lunch the next day, if there's any left
02 -
- Overcooking the shrimp in the skillet makes them rubbery, so pull them as soon as they turn pink
- The grits will thicken as they stand, so if they seem too loose while cooking, they're probably perfect
- Letting the casserole rest for those 5 minutes seems pointless but keeps the cheese from running everywhere when you scoop
03 -
- If the grits seem too thick after cooking, stir in a splash more broth or even a little cream before assembling
- Line your baking dish with foil for easier cleanup if the cheese bubbles over