Shrimp and Grits Bake

Shrimp and grits have a well-deserved reputation as a southern staple. The most traditional way to make grits is on the stovetop, where they cook to a creamy porridge. But like cornmeal and polenta, grits can be made in the oven. When you bake grits, you can still mix in extras like diced tomatoes, chiles and handfuls of cheese. The bonus is the crispy golden crust achieved, which acts as a platter for sweet, succulent shrimp.

Baked grits have far more texture than stovetop shrimp and grits. A pot of grits becomes runny if you use too much liquid, or lumpy and even burnt if you don’t stir, stir, stir. The consistent, enveloping heat of the oven prevents both of these problems. Baking grits takes time, so to avoid overcooking the shrimp, it’s sauteed in butter on the stovetop along with green bell peppers, onion and plenty of garlic, until it’s tender and sweet.

Shrimp and Grits Bake Ingredients

• Chicken broth: Bake grits in chicken broth to build a rich base. Choose reduced-sodium broth so you can better control the saltiness of this dish, or make a salt-free chicken broth from scratch.
• Quick-cooking grits: Grits come in many forms, from instant to stone-ground. Finely ground quick-cooking grits fall in the middle; they’re done faster than stone-ground or old-fashioned grits, but have more texture and natural flavor than instant grits, which have been precooked and dehydrated.
• Tomatoes with green chiles: To add spiciness, prepare this shrimp and grits recipe with canned tomatoes and green chiles (use Ro-Tel or your favorite brand). If you’d rather dice fresh tomatoes and jalapenos to control the spiciness, put on gloves before you cut the hot peppers and avoid touching your face.
• Cheeses: Shredded Monterey Jack and cheddar give baked shrimp and grits more flavor than a single variety of cheese would. The blend melts into the grits better if you grate the cheese yourself. Bagged shredded cheeses have preservatives that will leave lumps in cheesy grits.
• Butter: Cook vegetables in butter for rich flavor, and to aid browning and caramelization. Some southern cooks choose lard instead when they cook grits. There’s quite a difference between butter, margarine, shortening and lard, so make sure you use the one you like best.
• Green pepper: Green bell peppers have a sweet, mild bite that makes them ideal for juicy shrimp recipes.
• Onion: An onion might taste sharp when raw, but it turns sweet and golden when cooked in butter. For even softer, sweeter caramelized onions, cook them longer over lower heat.
• Shrimp: Uncooked medium shrimp (31-40 per pound) cost less than larger ones and come off the stovetop juicy and bite-sized. Choose raw shrimp when sauteeing; precooked shrimp will become chewy in just a few minutes in a hot pan.
• Garlic: Minced garlic quickly turns golden and loses its sharp bite when sauteed.
• Ground pepper: Season the dish with ground pepper to taste.

Directions

Step 1: Bake the grits

Preheat the oven to 350°F. In a 13×9-inch or 2-1/2-quart baking dish, combine the broth and grits. Bake the grits, uncovered, until the liquid is absorbed and the grits become tender, 30 to 35 minutes.

Step 2: Add the tomatoes and cheese

Stir in the drained tomatoes with green chiles, Monterey Jack cheese and 1/2 cup cheddar cheese. Continue to bake the grits, uncovered, until heated through, about 10 minutes. Sprinkle them with freshly ground black pepper and the remaining cheddar cheese, then let the grits stand for five minutes.

Editor’s Tip: Your oven’s accuracy and the type of baking dish will affect the cooking time (baking in glass, metal and ceramic will have different results). Check that the grits have absorbed all the broth before you add the tomatoes. Drain these well so that you don’t add too much liquid to the pan in the final minutes.

Step 3: Cook the topping

In a large skillet, heat the butter over medium-high heat. Saute the green pepper and onion until they’re tender, six to eight minutes. Add the shrimp and garlic, then cook and stir until the shrimp turns pink, for two to three minutes. Spoon the shrimp mixture over the baked grits.

ELLIE CROWLEY FOR TASTE OF HOME

Shrimp and Grits Bake Variations

• Replace the chicken broth: For a pescatarian-friendly version of this recipe, use vegetable stock instead of chicken broth. Shrimp stock gives the grits a hint of shellfish flavor, and you can make it for practically no extra cost from the shells you peeled off of the raw shrimp.
• Make it crispy: Put the grits under the broiler for a few minutes before adding the shrimp. The intense heat will make the grits nice and crunchy on top. Watch them closely as they sit under the broiler to ensure a golden brown surface.
• Add spice: Sprinkle the shrimp with Creole seasoning mix before you saute them, or toss minced green chiles or chipotles in adobo into the pan with the bell pepper.

How to Store Shrimp and Grits Bake

Store the sauteed shrimp mixture and baked grits separately in the refrigerator. Cover the pan tightly or store the leftovers in individual portions. As soon as the shellfish mixture cools, pack it into another container with a tight-fitting lid.

How long does a shrimp and grits bake last?

Shrimp and grits bake lasts for three to four days in the refrigerator. Expect leftover baked grits to stiffen in the fridge until they slice as easily as cornbread.

How do you reheat shrimp and grits bake?

Reheat a pan of baked grits in a preheated oven like you would reheat lasagna or a casserole. For faster results, cut the cold grits into individual servings and pan-fry them in a little butter until they’re golden and warmed through. Then reheat the shrimp topping in the hot buttered skillet, stirring constantly until the shrimp are warm.

Shrimp and Grits Bake Tips

ELLIE CROWLEY FOR TASTE OF HOME

What’s the best way to clean and devein shrimp?

Thaw frozen raw shrimp overnight in the fridge before you try to remove their shells. If the heads and legs are still attached, remove these first; our guide on how to clean shrimp will show you the technique. Then, peel each shrimp by pinching the flesh with your fingers and pulling off the body and tail shell with the other hand. If you see a dark vein running down the back of the shrimp and want to remove it, tease it out with the tip of a paring knife.

What can you serve with shrimp and grits bake?

Serve shrimp and grits bake with other Lowcountry comfort food. Simmer a pot of black-eyed peas as a filling side dish. Roasted okra makes a light side dish of a classic southern vegetable. Add seasoned crab cakes for a seafood feast, or serve the shrimp and grits casserole as a side dish for catfish Parmesan. Kick off the party with glasses of refreshing bourbon slush or homemade lemonade, and cap the meal with creamy slices of lemon meringue pie.