Make Ahead

Smokey Shrimp and Grits Casserole

April 24, 2011
0 Ratings
  • Serves 4
Author Notes

So I'm specifically uploading this to submit for the "Recipes I Want to be Remembered For" contest, because since I've moved from my hometown of Atlanta, GA to Los Angeles, CA this has been the recipe I've cooked the most. Its impressive, tastes refined but also homey at the same time, showcases the best of Southern Cuisine, but is still accessible to my West Coast family. To me it tastes like home, to the folks here in sunny LA it tastes foreign - like a cuisine they've never been exposed to. When you say the word "grits" in polite company in Los Angeles, people give you strange looks, like you just suggested they eat an insect of sorts. But once they taste how creamy, smooth, and delicious grits can be, my friends have all been instant converts. When I'm missing the humid, thunderstorms of the deep south, I cook this for my family, and enjoy the cool ocean breezes, thinking of past celebrations and present joys. —ModernSwap

What You'll Need
  • 2 tablespoons unsalted butter
  • 1 cup vidalia onion (or other sweet onion), diced
  • 1 teaspoon kosher salt
  • 2 garlic cloves, minced
  • 1 teaspoon chipotle chile in adobo sauce, minced
  • 2 1/2 cups water
  • 1/2 cup heavy cream
  • 1 cup old fashioned grits (do not use instant!)
  • 6 ounces smoked cheese (gouda, cheddar or fontina), shredded
  • 2 large eggs, lightly beaten
  • 4 scallions, thinly sliced
  • 1 1/2 pounds large (16-20 count) shrimp, peeled and deveined
  1. Pre-heat oven to 450 degrees
  2. In a 12-inch ovensafe skillet, melt butter over medium heat. Add onion and salt - cook until golden, about 5 - 7 minutes. Stir in garlic and chipotle and cook 30 seconds more.
  3. Stir in water and cream and bring to a slight boil. Slowly whisk in grits. Be sure to constantly stir or else your grits will become lumpy. Reduce heat to low and keep stiring till grits are thick and creamy - about 15 minutes total.
  4. Remove pan from heat and whisk in cheese, eggs, most of the scallions(reserve a handful for garnish) and 2-3 twists of pepper.
  5. Lay shrimp on their sides in a pinwheel formation over the grits. Press each shrimp lightly into the grits so they are slightly nestled in the mixture.
  6. Place pan uncovered in the oven and bake until the top is golden brown - about 15 minutes. Check the casserole by gently shaking the dish - if its still really jiggly, pop it back in for a few more minutes. Once done, remove skillet from oven and let rest for 10 minutes before serving.
  7. Garnish the dish with the left over scallions. Serve with a nice green salad to cool the palette - this dish is spicy!
  8. Enjoy!

See what other Food52ers are saying.

  • Adelucchi
  • Midge
  • student epicure
    student epicure
  • aargersi
  • ModernSwap

7 Reviews

Adelucchi December 30, 2012
Made this dish for my birthday brunch. It was a big hit! Never tried shrimp and grits and I was very pleased that my first attempt came out so well. Served with a fruit salad and a green salad. Thanks so much for the recipe.
Midge April 25, 2011
Oh this sounds killer. Now if I could only get my hands on some Carolina shrimp..
ModernSwap April 25, 2011
Ha! If you find somewhere that will ship them to California let me know!
student E. April 25, 2011
this looks wonderful!
ModernSwap April 25, 2011
Thanks! Hope you enjoy it :)
aargersi April 24, 2011
Oh man, yum! What is better than shrimp and grits? Not much! LOVE the smoky cheese and bite from the chipotle!!!
ModernSwap April 25, 2011
Couldn't agree more - the chipotle really ads a nice quality