Baked Shrimp 'n Grits, via Oysters & Pearls

Baked Shrimp n Grits

If you follow me on Instagram or Twitter, you already know what I’m going to be posting about today.  If so, forget the leftovers you already saw and focus on this.

I love cheese grits.  I love shrimp.  I love anything that is essentially a conduit for hot sauce.  Enter shrimp and grits.

Baked Shrimp 'n Grits, via Oysters & Pearls

This recipe is an easy baked version that takes about 20 minutes of prep and an hour of bake time.  I got the recipe for the baked cheese grits from a coworker back at Christmas time, and I’ve been meaning to try it with shrimp for a while now.  It was a hit!  Easy and quick to assemble, then I get an hour to clean up (which was minimal) and work on whatever hundred other projects I inevitably have going on.

Shrimp N Grits, via Oysters & Pearls

Shrimp N Grits, via Oysters & Pearls 2

Baked Shrimp and Grits Casserole

- 6 cups water

- 1 1/2 cups quick-cooking grits, dry

- 3/4 stick of salted butter (6 Tablespoons)

- 1 pound block of sharp cheddar cheese, shredded

- 2 teaspoons Lawry’s Seasoning Salt

- 1/2 teaspoon hot pepper sauce (or 5 teaspoons of Crystal, if you’re an addict like me)

- 2 teaspoons salt (only if using unsalted butter)

- 1 teaspoon garlic powder

- 3 large eggs, beaten

Shrimp N Grits, via Oysters & Pearls 3

directions

Preheat oven to 350 degrees.  Grease a 9×13 baking dish.  In a medium saucepan, bring the water to a boil and stir in grits.  Remove from the heat and mix in butter and cheese, stirring until both are melted.  Add Lawry’s, hot sauce, salt (if using unsalted butter), and garlic powder.  Once the mixture has cooled slightly, fold in the eggs very slowly.  Pour into prepared baking dish.  Top with fresh or frozen peeled and deveined shrimp.  I “cheated” and used frozen!

Shrimp N Grits, via Oysters & Pearls 5 Shrimp N Grits, via Oysters & Pearls 6

Bake 45 minutes to an hour (it took a full hour for mine), or until the top is lightly browned and the middle of the grits are firm.  Serve with more hot sauce (duh).

Shrimp N Grits Essentials, via Oysters & Pearls

We had ours with a fresh from Harvest Moon salad!

Shrimp n Grits with Salad and Crystal, via Oysters & Pearls

You could also prepare the grits alone, and cook fresh shrimp separately… but I’m a big fan of cooking it all together.  It was just too easy, and the shrimp cooked perfectly.

Shrimp n Grits with Hot Sauce, via Oysters & Pearls

Rivers of Crystal.  Not to be confused with Crystal River, a chain seafood restaurant.

Home Grown and Dried Oregano on Salad, via Oysters & Pearls

The salad was fresh organic Harvest Moon lettuce, HM banana pepper, and HM cukes, topped with my new home grown and  dried oregano!  More on that tomorrow.  Not really a Friday Find, but whatev.

 This was a great weeknight supper because it was easy, but it makes a lot (next time I’ll halve the recipe for just the two of us), so it would be a great weekend dinner with friends!  The grits would also make an excellent side dish for a fish fry, which is also a fun weekend activity… can you tell I’m ready for the weekend?

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29 thoughts on “Baked Shrimp n Grits

  1. Deedi Eubanks

    Thanks for the great recipes! Can’t wait to get to the beach today and try your Baked Shrimp and Grits Casserole.

    Reply
    1. oystersandpearls Post author

      I would just check it at 30 minutes. The key will be to check and see if it is golden brown on top (like the picture) and the center of the dish is firm and not too jiggly when you shake the dish. If at 30 minutes, it’s still very wiggly and liquid in the middle, cook it 5 more minutes and check again until it’s perfect. Hope you enjoy it! :)

      Reply
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  3. Melanie

    I can’t wait to make this today. My nephew & his bride love Crystal hot sauce too…I’d love to get them a holder like the one the picture, can you please tell me where I can find one. Thanks!

    Reply
    1. oystersandpearls Post author

      I would love to tell you where to find one, Melanie! Unfortunately, I can’t. It’s an antique I stumbled upon at an antique store here in Bainbridge. If you do much antiquing, look at places in their silver sections. They probably won’t be labeled as “hot sauce holders,” though. I didn’t know that’s what it was until I saw them at my husband’s aunt’s house. She got hers in New Orleans. I hope you find one for my fellow Crystal lovers! And enjoy the shrimp and grits. :) Thanks for reading!

      Reply
  4. Kaitlynn

    Sounds delicious! I know you said you would half it for two people, but would there still be enough for leftovers? My fiancé and I both work till 8 pm so leftovers are a must for us! Thinking about making the whole thing and freezing part of it.

    Reply
    1. oystersandpearls Post author

      Hi there! If you want leftovers, make the whole recipe! :) They reheated pretty well, and we ate them for a couple more days! I haven’t tried freezing it, but cheese (and most dairy) doesn’t usually freeze very well, so proceed with caution. I do know that we got 6 or so meals out of it. I hope y’all enjoy it!

      Reply
  5. Tami

    I was at a wedding this past weekend and they had a grits bar, which was really cool. I think I’m going to make this tonight and right before serving, add some chopped green onion and bacon bits. I’ll let you know how it turned out!

    Reply
  6. Sarah carroll

    Ok. So maybe this is a dumb question, but I was planning to cut the recipe in half. I noticed where some others commented about doing this (which made me feel better about my decision), but there was one thing I couldn’t figure out: how do you ‘half’ three eggs? Maybe I’m just a typical ‘blonde’ cook looking right past the obvious (yes, I am actually blonde, so I am making fun of myself), but I just couldn’t figure out the best way to do this! Lol

    Reply
    1. oystersandpearls Post author

      Not a silly question at all! I haven’t halved it myself, but I would probably just try it with two eggs. You could also try it with one whole egg and one egg white. Let me know if you try either and how it works out! Thanks for commenting!

      Reply
    1. oystersandpearls Post author

      Hi Katie! You can use as many or as few shrimp as you’d like! I think I used a bag containing 30-40 frozen, raw, peeled & deveined shrimp. But if you have (or want!) more, go for it! Thanks for stopping by!

      Reply
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  8. Helen

    Natalie, this looks so yummy. This is a pretty dumb question (I know, there are none but wait). Do you actually cook the grits before pouring into the pan or just heat enough to mix up. Duh!! thanks for clarifying this. Also, for sharing a great new twist on an old southern favorite. Happy new year!

    Reply
    1. oystersandpearls Post author

      Hi Helen! No that’s okay! You stir the dry grits into the water you brought to a boil in the saucepan. It’s as easy as that! Thanks for your kind words, and Happy New Year!

      Reply
    1. oystersandpearls Post author

      No, not at all. Most grit casseroles call for at least a couple of eggs as a binder. They just hold it all together and don’t affect the taste. Hope you enjoy it!

      Reply
  9. Lisa

    I prefer shrimp and grits to have cream or half and half instead of water. Do you think you could make that substitution in this recipe? Thanks!

    Reply
    1. oystersandpearls Post author

      I do too, when I make it in non-casserole form. :) I haven’t tried this with either, but I think I would try half and half first and see how that does. Let me know if you do try it and how it works out! :)

      Reply

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