Ginger's Shrimp and Grits7 Reviews
- Prep: 30 min
- Cook: 28 min
- Ready In: 1 hr 10 min
“This a casserole-type shrimp and grits, which is how it is served at my favorite restaurant, where the shrimp and grits are served in an individual stoneware dish, topped with cheese, and baked until melted and crusty. The cheese grits are a variation of a recipe of a good friend, which are so scrumptious it will make you beg and howl for more! This recipe would be just as good using white cheddar. ” - by Ginger Hackley
Original recipe yields 8 servings
- Pour the milk into a large saucepan with the salt, cayenne pepper, and black pepper, and bring to a boil over medium heat, stirring constantly to prevent scorching. Sprinkle in the grits, cover, and simmer for 20 to 25 minutes, stirring occasionally until thickened.
- Uncover the grits, and add 1 1/2 cups of shredded Cheddar cheese and the hot pepper sauce, beating the mixture with a spoon until the cheese melts and the mixture is smooth. Cover the cheese grits and set them aside to firm up.
- Heat the olive oil in a saucepan over medium heat, and cook and stir the onion and garlic for about 5 minutes, until the onion is translucent. Add the shrimp, and toss them in the hot oil for about 3 minutes, until the shrimp just turn pink and opaque. Stir in the garlic powder and diced tomatoes with chile peppers, and set the shrimp mixture aside.
- Preheat oven to 350 degrees F (175 degrees C), and spray a 7x11-inch baking dish with cooking spray. Place about 1 cup of shrimp mixture in the bottom of the dish, followed by 1 cup of cheese grits in a layer. Continue layering shrimp and grits, and top the final layer with 1 cup Cheddar cheese.
- Bake in the preheated oven for 30 minutes, until the cheese topping is bubbling and beginning to brown. Let the casserole set for about 10 minutes before serving.
Amount Per Serving (8 total)
- 422 cal
- 26.4 g
- 13.9 g
Based on a 2,000 calorie diet
Reviews (7)Rate This Recipe
"My family loved this recipe, however, a little too spicy for us and I left out the hot sauce. Will definitely make again and allow husband and one son to hot season on their own; myself and younger s..." See moreon will not. I think we would prefer less olive oil to saute the shrimp in as I added this to the casserole and it was a little too soupy. Thanks again for a lovely dinner we are looking forward to again."
"This was absoluely wonderful. We had it last night for dinner and my husband could not stop praising it. I halved the recipe, and it worked fine, althought it would have been just as good to keep t..." See morehe full amount of grits, if not better and easier.. I had large shrimp that I cut into thirds; use the full amount (based on halved) of hotness and after the first surprising 'bite' we decided it had the perfect amount of heat to it. Since there were not much grits I could not layer it, so I just poured some shrimp mixture in the pan and then put grits on top and mixed it up; then I did that again, madce about three 'layers.' - put the cheese on top baked and it came out super. The smell while cooking was so good too. I will make this again and again. Perfect amount of everything. Mine was not soupy at all. UPDATE - made again for my 85 year od parents from NC and they too LOVED it - in fact loved so much they kept complimenting me on it all during the game. I accidently poured all the can including juice into it; but it was fine. Its now in my 'Favorite' Box. Thanks"
"This is a great recipe! You can easily adjust the spiciness to your preference. My hubby and I like only a little bit of heat, so I skipped the hot pepper sauce and only added a pinch of cayenne. I ha..." See morelved the recipe, using only 1 lb. shrimp, but I wish that I had kept the grits the full amount. Just be sure to watch the grits and not let them boil over (I ended up scrubbing my stovetop for a while)! We really enjoyed this meal. Creamy, yummy goodness!"
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