SHRIMP-AND-GRITS CASSEROLE
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
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.
SHRIMP GRITS CASSEROLE
Make and share this Shrimp Grits Casserole recipe from Food.com.
Provided by bsneary
Categories One Dish Meal
Time 50m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Heat oven to 350 degrees F.
- Bring the chicken broth to a boil. whisk in the grits, reduce heat and simmer 10 minutes.
- Pour intro a large bowl.
- Stir in 1 cup of the cheddar chees, all of the Paremesean cheese and eggs.
- Season to taste eith black pepper.
- While grits cook, melt the butter in a large nonstick skillet over medium high heat.
- Add the mushroom, ham and green onions and saute until the mushrooms are golden.
- Stir in the garlic and sherry and cook for 1-2 minutes.
- Season with salt and pepper.
- Stir the mushroom mixture into the grits.
- Sprinkle theshrimp with the garlic salt and stir them into the grits.
- Pour into a greased 3-quart baking dish.
- Sprinkle with 1 cup cheddar cheese.
- Bake 30 minute, until the shrimp are done.
Nutrition Facts : Calories 385, Fat 17.1, SaturatedFat 8.3, Cholesterol 161.8, Sodium 1309.7, Carbohydrate 20, Fiber 0.8, Sugar 1.7, Protein 30
SHRIMP AND GRITS CASSEROLE
...got this from a good friend of mine and need a safe place to find it! I've actually made this several times and I've come to the conclusion that I'm not a major fan of sundried tomatoes - so I've substituted green, yellow, red and orange peppers for the sundried and regular tomatoes; Andouille Sausage can be substituted for the bacon and the mushrooms can be left out if wanted. One-half of this recipe is still a lot of food and I've used fresh shrimp as well as frozen. I only use stone-ground grits and all the cream and butter as is called for - delish!
Provided by Pineapple
Categories < 60 Mins
Time 1h
Yield 12-14 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 616, Fat 46.8, SaturatedFat 23.8, Cholesterol 261.5, Sodium 973.3, Carbohydrate 26.3, Fiber 2.2, Sugar 1.6, Protein 24.5
SHRIMP AND GRITS CASSEROLE
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
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
CHEESY SHRIMP & GRITS CASSEROLE
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
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
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- Combine milk and broth in a medium heavy 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 (through shrimp). Spoon mixture into an 11 x 7–inch baking dish coated with cooking spray. Bake at 375° for 25 minutes or until set. Serve with hot pepper sauce, if desired.
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- 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.
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