Shrimp & Grits Casserole

Shrimp & Grits Casserole

David Venable

Prep Time: 20 Minutes

Serves: 4–6

Ingredients

  • 3 (1/2 cup) chicken stock
  • 2 Tbsp butter
  • 1/2 tsp salt
  • 1 cup quick-cooking grits
  • 1 Tbsp oil
  • 1 cup small diced green bell pepper
  • 2 ears corn, cut off the cob (about 2 cups of kernels)
  • 2 tsp minced garlic
  • 2 cup diced smoked andouille sausage
  • 1 (10 oz) can diced tomatoes with green chilies, drained well
  • 1 lb cooked shrimp; peeled, deveined, and tail off
  • 1/2 cup sour cream
  • 1 cup shredded smoked gouda
  • 2 cups shredded cheddar cheese, divided
  • 1/2 cup sliced scallions

Preparation

Preheat the oven to 350°F. Spray a 9x13 baking dish with nonstick cooking spray. Set aside.

In a medium to large sauce pot, bring the chicken stock, butter, and salt to a boil.

Gradually whisk in the grits until combined.

Reduce to a simmer. Cook the grits for 5–7 minutes until most of the liquid is absorbed, whisking occasionally.

Meanwhile, heat the oil in a large sauté pan. Add the green pepper and corn.

Cook for 2–3 minutes until the vegetables begin to soften. Add the garlic and cook for one minute more.

Add the pepper mixture, sausage, tomatoes, shrimp, sour cream, gouda, and 1 cup of the cheddar cheese to the grits and stir to combine.

Evenly spread the grits into the prepared baking dish. Top with the remaining cheddar cheese.

Bake for 25–30 minutes, until bubbly and golden brown.

Let sit for 10–15 minutes before serving. Garnish with scallions.

Cook's Notes

Any size cooked shrimp will work in this recipe. If you are using larger shrimp, cut them into bite-sized pieces.

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