As far as Southern comfort foods go, shrimp and grits is one of my favorites. That's why when I came across this spicy shrimp and grits casserole, I knew I had to share it! This recipe takes about 20 minutes of active cooking time, and the rest is done by the oven. If you're looking ahead to a super busy week, it can also be made ahead of time; it's even freezer-friendly!
I hope you enjoy this spicy, cheesy, delicious shrimp and grits casserole as much as I did. Pair it with a glass of champagne.
INGREDIENTS
- 2 tablespoons butter, plus more for baking dish
- 1 bunch scallions, chopped
- 1/2 large red bell pepper, chopped
- 1 jalapeno pepper, finely chopped
- 2 cloves garlic, minced
- 1 (10-ounce) can diced tomatoes with green chiles, drained
- 2 cups chicken broth
- 1/2 cup quick-cooking oats (not instant)
- salt and pepper, to taste
- 12 ounces large shrimp, peeled, deveined, and cooked
- 2 slices bacon, cooked and crumbled
- 1 large egg, beaten
- 1 1/4 cups shredded Gouda cheese, divided
INSTRUCTIONS
- Preheat oven to 375 degrees. Butter an 8 x 8 baking dish. Set aside.
- Heat butter over medium-high heat. Add the scallion, bell pepper and jalapeno. Reduce heat to medium, cook 4-5 minutes or until beginning to soften.
- Stir in garlic, died tomatoes with chiles, and chicken broth. Bring to a boil. Slowly stir in grits. 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 pepper.
- Stir in shrimp, bacon, egg, and 1 cup cheese. Transfer to prepared baking dish. Sprinkle with remaining cheese.
- Bake for 30-35 minutes or until heated through and bubbling. Let stand 5-10 minutes before serving.
Originally posted at: Lafayette Real Estate News
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