Best Shrimp And Grits Casserole Recipes

SHRIMP-AND-GRITS CASSEROLE

Steps:

• 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.

CHEESY SHRIMP-AND-GRITS CASSEROLE

Steps:

• Bring 4 cups broth and 1/2 t salt to boil in large saucepan, stir in grits slowly stirring constantly. Cover, reduce heat, stirring occasionally for 20 minutes. While grits are cooking saute onions, pepper, garlic and shrimp about 5 minutes until shrimp are done and vegetables cooked. Once grits have cooked, stir in chesse until cheese melts. Add the shrimp mixture and the drained Ro-tel. Sprinkle top with another 1/2 cup of cheese. Bake at 350' for 30-45 minutes.

SHRIMP AND GRITS CASSEROLE

Steps:

• Cook bacon till crisp: drain and chop coarsely. (We used the already cooked real bacon bits).
• Squeeze extra juice from tomatoes. Dice and toss with julienned sundried tomatoes; set aside.
• In large skillet, melt ½ stick butter over medium heat. Add mushrooms and brown slightly. Remove from pan, drain and cool.
• In 3 quart saucepan, bring water, cream, salt, cayenne and 1 ½ sticks butter to boil. Slowly stir in grits. Reduce heat and simmer 30 minutes, stirring occasionally. Remove from heat. Cover and let stand 10 minutes. (1 stick of butter is plenty for the grits).
• Spread grits on bottom of 9x13 greased glass dish. Layer shrimp on, pressing into the grits. Next layer mushrooms, bacon and tomatoes in that order. Casserole may be refrigerated at this point and may be made up to 2 days ahead. Bake 30-40 minutes in a 325 degree oven. Garnish with green onions. Easily serves 12-14.

SPICY SHRIMP AND GRITS CASSEROLE (BAKED IN REMKINS FOR SINGLE SERVINGS)

Steps:

• Preheat oven 375 degrees. Butter 6 med-large remkins, set aside. Heat butter over med-high heat. Add onions, red bell pepper and jalapeño pepper. Reduce heat to medium, cook 4-5 mins or until beginning to soften.
• Stir in garlic, diced tomatoes with chiles and chicken broth. Bring to boil. Slowly stir in grits.
• Stir continuously until mixture returns to a boil. Reduce heat to low. Simmer, stirring occasionally, for 5-7 mins or until thickened. Remove from heat and cool slightly. Season to taste with salt and pepper.
• Stir in shrimp, bacon, egg and 1 C cheese (save some for toppings). Pour in prepared remkins and sprinkle with cheese.
• Bake 30-35 mins or until heated through and bubbling.

SHRIMP AND GRITS CASSEROLE

Steps:

• Stir 2 c. grits(not quick cooking) into 2 qt. boiling water with 1 tsp. salt. Cook 15 mins. or until thick. Stir while cooking. Fold in 1 1/2 c. Monterey Jack cheese, grated, 1 1/2c. sour cream, 1/2 c. chopped onions sauteed in 1 TBS butter, 1/2 c. parsley, chopped, 2 c. cooked med. shrimp, 1 1/2 c. thinly sliced andouille sausage, salte and pepper to taste. Pour into greased casserole and top w/ 1 c. Monterey Jack cheese, grated. Bake 350 25-30 mins. Make sure add enough salt and pepper and also may add almost 1/4 ts. cayenne.

SHRIMP-AND-GRITS CASSEROLE

Steps:

• Preheat oven to 350°. Lightly grease a 13-x-9-x-2-inch baking dish. In a large saucepan, bring water and half-and-half to a boil over medium-high heat. Add grits, reduce heat, and simmer for 5 to 7 minutes, or until thickened. Stir in cheese, egg, salt, and red pepper. Spoon mixture into prepared baking dish. Bake for 30 minutes, or until set. Meanwhile, in a large skillet, cook bacon over medium heat until crispy. Crumble bacon and set aside, reserving 2 tablespoons bacon drippings. In the same skillet, heat drippings over medium-high heat. Add bell pepper and onion; cook for 3 minutes. Add flour; cook for 2 minutes, stirring constantly. Add broth and cream, stirring until combined; cook for 5 minutes, or until thickened. Add shrimp; cook for 3 to 4 minutes, or until shrimp are pink and firm. Add Creole seasoning, stirring to combine. Spoon mixture over grits. Serve immediately.