Shrimp And Grits Casserole Recipes

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CHEESY SHRIMP & GRITS CASSEROLE



Cheesy Shrimp & Grits Casserole image

Delightful addition to a beautiful brunch or perhaps a light supper with a salad. From Southern Living

Provided by Bev I Am

Categories     Cheese

Time 1h20m

Yield 10-12 serving(s)

Number Of Ingredients 13

4 cups chicken broth
1/2 teaspoon salt
1 cup regular grits
1 cup shredded sharp cheddar cheese, divided (4 ounces)
1 cup shredded monterey jack pepper cheese (4 ounces)
2 tablespoons butter or 2 tablespoons margarine
6 green onions, chopped
1 green bell pepper, chopped
1 garlic clove, minced
1 lb fresh small shrimp, peeled and cooked
1 (10 ounce) can diced tomatoes and green chilies, drained
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Bring 4 cups chicken broth and 1/2 teaspoon salt to a boil in a large saucepan; stir in grits.
  • Cover, reduce heat, and simmer 20 minutes.
  • Stir together grits, 3/4 cup Cheddar cheese, and Monterey Jack cheese.
  • Melt butter in a large skillet over medium heat; add green onions, bell pepper, and garlic, and sauté 5 minutes or until tender.
  • Stir together green onion mixture, grits mixture, shrimp, and next 3 ingredients.
  • Pour into a lightly greased 2-quart baking dish.
  • Sprinkle top with remaining 1/4 cup shredded Cheddar cheese.
  • Bake at 350° for 30 to 45 minutes.

Nutrition Facts : Calories 223.8, Fat 10.8, SaturatedFat 6.3, Cholesterol 85.3, Sodium 997.1, Carbohydrate 15.7, Fiber 1.2, Sugar 1, Protein 15.4

OVEN-BAKED SHRIMP & GRITS



Oven-Baked Shrimp & Grits image

On chilly days, I doctor up grits and top them with shrimp for a comfy meal. If you're not a seafood lover, use chicken, ham or both. -Jerri Gradert, Lincoln, Nebraska

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 6 servings.

Number Of Ingredients 11

1 carton (32 ounces) chicken broth
1 cup quick-cooking grits
1 can (10 ounces) diced tomatoes and green chiles, drained
1 cup shredded Monterey Jack cheese
1 cup shredded cheddar cheese, divided
Freshly ground pepper
2 tablespoons butter
1 medium green pepper, chopped
1 medium onion, chopped
1 pound uncooked shrimp (31-40 per pound), peeled and deveined
2 garlic cloves, minced

Steps:

  • Preheat oven to 350°. In a 13x9-in. or 2-1/2-qt. baking dish, combine broth and grits. Bake, uncovered, until liquid is absorbed and grits are tender, 30-35 minutes., Stir in tomatoes, Monterey Jack cheese and 1/2 cup cheddar cheese. Bake, uncovered, until heated through, about 10 minutes. Sprinkle with pepper and remaining cheese; let stand 5 minutes., In a large skillet, heat butter over medium-high heat; saute green pepper and onion until tender, 6-8 minutes. Add shrimp and garlic; cook and stir until shrimp turn pink, 2-3 minutes. Spoon over grits.

Nutrition Facts : Calories 360 calories, Fat 18g fat (10g saturated fat), Cholesterol 141mg cholesterol, Sodium 1199mg sodium, Carbohydrate 26g carbohydrate (2g sugars, Fiber 2g fiber), Protein 25g protein.

SHRIMP AND GRITS BAKE



Shrimp and Grits Bake image

Creamy grits are even better with the addition of cheese, herbs and plenty of shrimp. Serve it as a side, or the main course.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 50m

Yield 6

Number Of Ingredients 12

1 tablespoon olive oil
1 container (8 oz) refrigerated prechopped onion, celery and bell pepper mix
1 3/4 cups milk
1 cup Progresso™ chicken broth (from 32-oz carton)
1 cup uncooked quick-cooking grits
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1 container (5.2 oz) Boursin® cheese with garlic and herbs
1 lb uncooked medium shrimp, peeled, deveined and coarsely chopped
2 eggs, slightly beaten
1 tablespoon chopped fresh Italian (flat-leaf) parsley
2 teaspoons chopped fresh thyme leaves

Steps:

  • Heat oven to 375°F. Spray 11x7-inch (2-quart) glass baking dish with cooking spray.
  • In 10-inch skillet, heat oil over medium-high heat. Cook vegetable mix in oil 5 minutes, stirring occasionally, until tender.
  • In 4-quart heavy saucepan, heat milk and broth to boiling. Gradually add grits and salt, stirring constantly with whisk. Cook 5 minutes, stirring constantly, until thickened. Remove from heat. Stir in pepper and cheese. Stir in vegetable mixture, shrimp, eggs, parsley and thyme. Spoon mixture into baking dish.
  • Bake uncovered 25 minutes or until set.

Nutrition Facts : Calories 350, Carbohydrate 28 g, Fat 3, Fiber 2 g, Protein 19 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 670 mg

CHEESY CAJUN SHRIMP AND GRITS



Cheesy Cajun Shrimp and Grits image

I was born and raised in the South. A few years ago I moved to Pennsylvania, where good Southern comfort food was hard to find. So I created these creamy, smoky Cajun shrimp and grits to remind me of home. -Kailey Thompson, Palm Bay, Florida

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 8 servings.

Number Of Ingredients 10

8 cups water
3/4 teaspoon salt
2 cups quick-cooking grits
2 cups shredded cheddar cheese
1/2 cup butter, cubed
8 bacon strips, chopped
2 pounds uncooked shrimp (26-30 per pound), peeled and deveined
4 garlic cloves, minced
1 tablespoon Cajun seasoning
1 tablespoon minced fresh parsley or 1 teaspoon dried parsley flakes

Steps:

  • In a large saucepan, bring water and salt to a boil. Slowly stir in grits. Reduce heat to medium-low; cook, covered, until thickened, about 5 minutes, stirring occasionally. Remove from heat. Stir in cheese and butter until melted; keep warm., Meanwhile, in a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Cook and stir shrimp in bacon drippings until shrimp turn pink, 3-4 minutes. Add garlic; cook 1 minute longer. Stir in Cajun seasoning and parsley., Divide grits among 8 serving bowls; top with shrimp mixture and the bacon.

Nutrition Facts : Calories 560 calories, Fat 34g fat (17g saturated fat), Cholesterol 215mg cholesterol, Sodium 968mg sodium, Carbohydrate 32g carbohydrate (1g sugars, Fiber 2g fiber), Protein 32g protein.

SHRIMP AND GRITS CASSEROLE



Shrimp and Grits Casserole image

This is from Cooking Light. Usually when I make shrimp and grits, one or the other is very dry, but this turned out just perfect.

Provided by MamaOf3Monkeys

Categories     One Dish Meal

Time 45m

Yield 6 serving(s)

Number Of Ingredients 14

2 cups milk
3/4 cup chicken broth
1 cup quick-cooking grits
1/4 teaspoon salt
1/2 cup shredded parmesan cheese
2 tablespoons butter
4 ounces cream cheese
3 tablespoons fresh flat leaf parsley
1 tablespoon chopped fresh chives
1 tablespoon lemon juice
2 large egg whites
1 lb peeled and deveined medium shrimp
cooking spray
hot pepper sauce (optional)

Steps:

  • Preheat oven to 375°F.
  • Combine milk and broth in saucepan; bring to a boil. Gradually add grits and salt to pan, stirring constantly with a whisk. Cook 5 minutes or until thick, stirring constantly. Remove from heat.
  • Stir in Parmesan, butter and cream cheese. Stir in parsley and next 4 ingredients. Spoon all into 11X7 inch baking dish coated with cooking spray.
  • Bake at 375°F for 25 minutes or until set.

Nutrition Facts : Calories 376.6, Fat 17.6, SaturatedFat 10.2, Cholesterol 164.9, Sodium 574.5, Carbohydrate 26.6, Fiber 0.5, Sugar 0.5, Protein 26.9

SHRIMP-AND-GRITS CASSEROLE



Shrimp-and-Grits Casserole image

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.

Provided by Food Network Kitchen

Categories     main-dish

Time 55m

Yield 6 servings

Number Of Ingredients 17

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

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



CHEESY SHRIMP-AND-GRITS CASSEROLE image

Categories     Shellfish     Brunch     Bake     Quick & Easy     Dinner     Casserole/Gratin     Summer     Winter     Healthy     Potluck

Yield 6

Number Of Ingredients 11

4 cups chicken broth
1/2 t salt
1 c regular grits (no quick cooking)
2 c shredded Monterey Jack Cheese with peppers
6 green onions, chopped
1 green bell pepper, chopped
3 garlic cloves, minced
1 pound of small shrimp, peeled
1 10 oz. can Rotel (regular) diced tomatoes and green chiles, drained
1/4 t salt
1/4 t pepper

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.

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