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 AND GRITS BAKE
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
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
OVEN-BAKED SHRIMP & GRITS
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
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
For a sweet and spicy meal, I serve shrimp and vegetables in a honey, lemon juice, pepper sauce alongside dressed-up grits. It's my fresh spin on the southern classic. -Judith King, Madisonville, Tennessee
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 14
Steps:
- In a large saucepan, bring water, half-and-half, 2 teaspoons butter, salt and pepper to a boil. Slowly stir in grits. Reduce heat to medium-low; cook, covered, about 5 minutes or until thickened, stirring occasionally. Remove from heat., Meanwhile, in a small bowl, mix ketchup, honey, lemon juice and pepper sauce. In a large skillet, heat remaining butter over medium-high heat. Add celery and onion; cook and stir until tender. Add shrimp; cook and stir until shrimp turn pink. Stir in ketchup mixture., Stir cheese into grits. Serve shrimp mixture with grits.
Nutrition Facts : Calories 388 calories, Fat 11g fat (7g saturated fat), Cholesterol 198mg cholesterol, Sodium 823mg sodium, Carbohydrate 42g carbohydrate (14g sugars, Fiber 3g fiber), Protein 30g protein. Diabetic Exchanges
SOUTHERN SHRIMP AND GRITS
Prepare our Southern Shrimp and Grits to get a taste of southern cooking wherever you live! You'll find Southern Shrimp and Grits to be a cheesy delight.
Provided by My Food and Family
Categories Herbs
Time 25m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Cook grits as directed on package.
- Meanwhile, cook and stir bacon in large skillet on medium-heat heat until crisp. Remove from skillet with slotted spoon; drain on paper towels. Add shrimp, onions and garlic to drippings in skillet; cook and stir 3 min. or until shrimp turn pink. Add bacon, parsley and lemon juice; mix well.
- Add cheese to grits; mix well. Serve topped with shrimp mixture.
Nutrition Facts : Calories 370, Fat 18 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 195 mg, Sodium 1000 mg, Carbohydrate 26 g, Fiber 2 g, Sugar 1 g, Protein 27 g
SPICY SHRIMP AND GRITS
Quick and easy! This one will be loved by the whole family; it is a constant favorite in my house!
Provided by William A.
Categories Side Dish Grain Side Dish Recipes Grits
Time 1h25m
Yield 8
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x12 inch baking dish.
- Bring chicken broth and salt to a boil in a large saucepan over high heat. Stir in the grits, return to a simmer, then reduce heat to medium-low, and continue cooking for 20 minutes, stirring frequently.
- Meanwhile, melt the margarine in a skillet over medium heat. Stir in the green onions, green pepper, and garlic; cook until the peppers have softened, about 5 minutes. Stir in the shrimp, and cook until they begin to firm.
- Stir the Monterey Jack cheese, 3/4 cup Cheddar cheese, shrimp and vegetable mixture, canned tomatoes, and black pepper into the grits; pour into prepared baking dish and sprinkle with remaining 1/4 cup Cheddar cheese.
- Bake in preheated oven until the cheese is bubbly and beginning to brown, 30 to 45 minutes.
Nutrition Facts : Calories 280.7 calories, Carbohydrate 20.2 g, Cholesterol 117.1 mg, Fat 13.5 g, Fiber 1.7 g, Protein 19.7 g, SaturatedFat 7 g, Sodium 749.5 mg, Sugar 1.3 g
SPICY BAKED SHRIMP
Make and share this Spicy Baked Shrimp recipe from Food.com.
Provided by ratherbeswimmin
Categories Spring
Time 35m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Combine first 7 ingredients.
- Layer shrimp and lemon slices in a 13x9 inch baking dish.
- Top with sauce.
- Bake at 400 degrees for 20 minutes or until shrimp turn pink, stirring once.
- Remove shrimp, reserving sauce.
- Serve shrimp with reserved sauce and French bread.
VAL'S SPICY BAKED SHRIMP
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Cook the bacon in a large, deep skillet over medium-high heat until evenly browned, about 10 minutes.
- Transfer bacon to a paper-lined plate to drain, reserving bacon grease in the skillet. Dice the bacon once cooled enough to handle.
- Melt butter in the remaining bacon grease over medium heat. Cook and stir diced bacon, Dijon mustard, chili powder, red pepper flakes, basil, thyme, onion, and garlic until onion is tender, about 5 minutes.
- Stir wine and seafood seasoning into onion mixture; add shrimp and toss to coat.
- Pour shrimp and onion mixture into a 9x13-inch baking dish.
- Bake in the preheated oven until the shrimp are bright pink on the outside and the meat is no longer transparent in the center, about 20 minutes.
Nutrition Facts : Calories 372.6 calories, Carbohydrate 2.8 g, Cholesterol 296.4 mg, Fat 26.3 g, Fiber 0.4 g, Protein 26.8 g, SaturatedFat 15.6 g, Sodium 916.8 mg, Sugar 0.4 g
SHRIMP AND GRITS (AND INSTAGRAM!)
Steps:
- Bring 3 cups of the chicken stock to a boil in a saucepan. Slowly stir in the grits. Return to a boil and cook for 3 to 4 minutes. Turn down the heat and stir in the pepper jack, Cheddar and mascarpone. Cook for another 3 to 4 minutes. Stir in 2 tablespoons of the butter, season with salt and pepper to taste, and keep warm. Heat the remaining 2 cups stock in a separate saucepan until hot.Meanwhile, heat the oil and remaining 2 tablespoons butter in a large skillet over medium-high heat. Season the shrimp with the Cajun seasoning and some salt and pepper. Add the shrimp to the skillet and cook for 1 to 2 minutes on each side, then remove and set aside. (The shrimp will finish cooking in the sauce.)Add the bacon, onion, red pepper and jalapeno to the skillet and season with salt and pepper. Cook over high heat until beginning to brown, about 3 minutes. Add the tomato paste and cook for 1 minute. Stir in the hot stock and add hot sauce to taste. Return the shrimp to the skillet with any juices that have accumulated. Cook until the shrimp are just cooked through, another 2 minutes. Add the lemon juice. Taste and adjust the seasoning.To serve, spoon the shrimp and sauce over the grits and garnish with scallions.
SPICY SHRIMP & CHEESE GRITS RECIPE
As an impressionable Mississippi lass who wanted to absorb (literally and figuratively) everything I could about cooking, one of the kitchens in which I was most in awe was that of Sissy Eidt, mother of my friend Margaret. Sissy was constantly making casseroles, not only for her family, but also for others in need of edible TLC. And man, could she cook. This dish is a particular favorite. It's adapted from Ladies' Legacies in Natchez, a cookbook she co-wrote with her cousin Mary Eidt. This includes shrimp and crumbled bacon, which takes it over the top and on into heaven. From Southern Casseroles, by Denise Gee.
Provided by Jonathan Hirsch
Yield 6
Number Of Ingredients 12
Steps:
- Preheat the oven to 350°F.
- In a medium heavy-bottom saucepan, bring the broth and half-and-half to a boil. Gradually stir in the grits. Reduce the heat to low and cover, stirring occasionally, for 8 to 10 minutes or until the grits are tender. Add the cheese and stir until melted. Remove from the heat, stir in the tomatoes, and set aside.
- In a large skillet, heat the vegetable oil over medium- low heat. Add the garlic and sauté for about 2 minutes, until tender. Increase the heat to medium and add the shrimp and Cajun seasoning, stirring constantly until the shrimp are coated with seasoning yet not cooked through, about 1 minute.
- Pour the grits into a lightly greased 2½-quart casserole dish. Fold in the shrimp, ensuring the grits cover them (to keep them tender while baking).
- Cover and bake for about 40 minutes, or until the casserole is set and the edges are golden. Garnish with the bacon and green onions, and serve with hot sauce on the side, if desired.
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
SPICY LOW-COUNTRY SHRIMP AND GRITS
Provided by Food Network
Categories main-dish
Time 1h25m
Yield 4 to 6 servings
Number Of Ingredients 21
Steps:
- Grits: Bring milk, salt, pepper, and butter to a boil. Stir in grits, pepper flakes, and pepper sauce over low heat. When consistency is ready, in about 45 to 50 minutes add cheese and stir.
- Shrimp: Toss shrimp in Cajun seasoning and set aside. In a saute pan, over medium heat, heat the oil. Add the sausage and render for 3 minutes. Add garlic, stir for 1 to 2 minutes. Add the shrimp and butter and saute for 2 to 3 minutes. Stir in cayenne pepper, piquillo peppers, and pepper flakes. Add half wine (drink what's leftover), and fresh herbs and simmer for 2 to 3 minutes. Add salt and pepper, to taste. Plate grits in a shallow bowls with shrimp mixture over the top. Garnish with scallions and serve.
SPICY SHRIMP AND GRITS CASSEROLE (BAKED IN REMKINS FOR SINGLE SERVINGS)
Categories Shellfish
Number Of Ingredients 13
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.
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Reviews 13Estimated Reading Time 2 minsServings 6Total Time 45 mins
- In a medium saucepan, combine the milk and the chicken broth over medium-high heat. Bring to a boil, then gradually add the grits and the salt to the pan, whisking constantly. Remove from the heat and stir in the Parmesan, butter and cream cheese. Stir in the parsley, chives, lemon juice, egg whites and shrimp. Pour into the prepared baking dish.
SPICY SHRIMP AND GRITS CASSEROLE WITH GOUDA CHEESE
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Ratings 233Calories 474 per servingCategory Fish And Seafood
- Preheat oven to 375 degrees. Butter an 8 x 8 baking dish or another similar-sized baking dish. Set aside.
- Heat butter over medium-high heat. Add the scallion, red bell pepper and jalapeño pepper. Reduce heat to medium, cook 4-5 minutes or until beginning to soften.
- Stir continuously until mixture returns to a boil. Reduce heat to low. Simmer, stirring occasionally, for 5-7 minutes or until thickened. Remove from heat and cool slightly. Season to taste with salt and black pepper.
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- Whisk in the grits and cook over moderately high heat. Continue to stir periodically until thickened and the grits are tender- about 5-10 minutes total. Add the cream, butter and cheese and gently stir. Cover and remove from heat. Set aside.
- To cook the shrimp, heat oil (or bacon grease if available) in a large skillet over medium high heat. Coat shrimp with black pepper and cook in skillet, turning only once after it starts to turn golden brown. Stir in remaining ingredients to create a sauce.
- To serve, spoon the warm cheesy grits into a bowl and top with shrimp with a bit of sauce. Serve hot and enjoy!
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4.9/5 (10)Total Time 1 hr 20 minsCategory SeafoodCalories 589 per serving
- Using a double boiler, melt a stick of butter, then add a quart of milk, 1 teaspoon of salt and 1 cup of quick grits.
- Cook the mixture, stirring constantly, until it is very thick, about 20 minutes. Then stir in the cheddar cheese until melted. Take the grits off the heat and beat on high with a mixer for 5 minutes.
- After whipping the grits, place them in a greased 8 x 11-inch casserole. At this point, the grits can be parked in the refrigerator until you're ready to cook the shrimp.
- Sprinkle the creole seasoning over the shrimp and let it sit for a few minutes. Saute the garlic in the oil for 30 seconds. Add the shrimp and sauté for 3 minutes.
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