Shrimp with creamy grits (Print Version)
# Ingredients:
→ Liquids
01 -
2 cups chicken broth
02 -
1 cup water
03 -
1 cup heavy cream
→ Grits & Dairy
04 -
1 cup quick-cooking grits
05 -
2 cups shredded sharp cheddar cheese, divided
06 -
2 tablespoons butter
→ Seasonings
07 -
1 teaspoon salt
08 -
½ teaspoon black pepper
09 -
1 teaspoon Cajun seasoning
10 -
½ teaspoon paprika
→ Vegetables & Aromatics
11 -
1 small onion, diced
12 -
1 bell pepper, diced
13 -
2 cloves garlic, minced
→ Seafood & Oils
14 -
1 pound raw shrimp, peeled and deveined
15 -
1 tablespoon olive oil
# Instructions:
01 -
Preheat oven to 350°F (175°C) and grease a 9×13-inch casserole dish.
02 -
In a large saucepan, bring chicken broth and water to a boil. Gradually whisk in quick-cooking grits, reduce heat, and simmer for 5 minutes while stirring frequently until thickened.
03 -
Remove grits from heat and stir in heavy cream, butter, 1½ cups of shredded cheddar, salt, and black pepper until smooth and creamy.
04 -
Heat olive oil in a skillet over medium heat. Add diced onion, bell pepper, and minced garlic, cooking until softened.
05 -
Add peeled and deveined shrimp to the skillet along with Cajun seasoning and paprika. Cook for 3 to 4 minutes until shrimp turn pink and are cooked through.
06 -
Fold the cooked shrimp and vegetable mixture into the prepared grits base until evenly combined.
07 -
Pour the shrimp and grits mixture into the greased casserole dish. Sprinkle the remaining ½ cup of cheddar cheese evenly over the top.
08 -
Bake in the preheated oven for 25 to 30 minutes, until the casserole is bubbly and golden brown on top.
09 -
Allow the casserole to rest for 10 minutes before serving to set.
# Notes:
01 -
This dish can be prepared a day ahead and refrigerated prior to baking.
02 -
For a more complex flavor, consider combining sharp cheddar with smoked Gouda.
03 -
Avoid overcooking the shrimp to maintain a tender texture.