This Shrimp and Grits Casserole is a southern staple served casserole style.
Why is it that casseroles are typically looked down upon? I know that sometimes they might not be as pretty as some other dishes, but it just seems like “casserole” is a dirty word to some people.
Luckily, I’m not one of those people. In fact, I’m a casserole loving girl. Almost always comforting, these meals typically served family style from a 9×13-inch baking dish are usually down home, no fuss, easy weeknight dinners. And most of the time, that is exactly what I’m looking for in a dinner recipe.
Well, today I’m going into casserole territory. But this isn’t your typical cream-of-something laden casserole. Think of the southern staple – Shrimp and Grits – but made easy in casserole style.
My daughter has become quite a shrimp and seafood lover, so I have been trying to make more recipes with shrimp at home. But I was also looking for something that would be easy for a weeknight dinner and something that the whole family would love. Shrimp and Grits Casserole to the rescue!!
This was super easy, super creamy, and mild enough to be family friendly. If you happen to be one of those casserole haters, use individual ramekins or dishes instead of the large baking dish.
But no matter how you dish it up, I think you’ll love this different take on shrimp and grits. I know my family did!
More Family Friendly Casseroles
Chicken Tamale Casserole
Corn and Bacon Casserole
Beef Enchilada Casserole
Shrimp and Grits Casserole
Ingredients
- 2 cups milk
- 3/4 cup reduced sodium chicken broth
- 1 cup quick-cooking grits
- 1/4 teaspoon salt
- 1/2 cup shredded Parmesan cheese
- 2 tablespoons butter
- 3 oz reduced fat cream cheese
- 3 tablespoons chopped fresh parsley
- 1 tablespoon chopped fresh chives
- 1 tablespoon lemon juice
- 2 egg whites lightly whisked
- 1 lb peeled and deveined shrimp coarsely chopped
Instructions
- Preheat the oven to 375°F. Spray an 11x7-inch baking dish with nonstick cooking spray.
- In a medium saucepan, combine the milk and the chicken broth over medium-high heat. Bring to a boil, then gradually add the grits and the salt to the pan, whisking constantly. Remove from the heat and stir in the Parmesan, butter and cream cheese. Stir in the parsley, chives, lemon juice, egg whites and shrimp. Pour into the prepared baking dish.
- Bake for 25 minutes, or until set.
Joanne says
Casseroles get a bad rep because so many of them are so bad for you…but they really are the ultimate comfort food and I love them! Pretty sure this is no exception and is uber comfort food!
Jessica @ Jessiker Bakes says
This dish looks absolutely enticing! Pinning!
Maegan @thebakermama says
Love me some shrimp & grits! This looks so delish!
Nancy says
I love casseroles and this one looks yummy!
danielle says
Im with you – I think casseroles are great. Im pinning this one!
Deborah says
Thanks for the pin!
Chels R. says
I think your daughter and my Eden should get together and eat shrimp together. Eden loves it. Grace not so much. My dad just called and said that my step-mom (from China) makes her dumplings with shrimp occasionally and wanted to make sure we liked shrimp in our house. They’re coming to visit from Vegas in two weeks.
I’ll bet my Eden would love this casserole 🙂
Deborah says
🙂 Hopefully we’ll be able to get our daughters together one day!
cheri says
I Love casseroles and this one looks delicious, great combination. Pinned!
How to Philosophize with Cake says
Mmm, that looks awesome! I love grits, I’ll have to try this preparation someday.
Belinda@themoonblushbaker says
Wow i never cooked with milk and grits as a savory dish but the shrimp has me hooked!
Scott says
I peel the shrimp & use shells, 1/2 lemon, and garlic clove to make a quick stock. Reduce while chopping red & green bell pepper, onion, and 2-3 Roma tomatoes. Use stock, +3/4 heavy cream, and finish off liquid requirements with milk. When finished add 1/2-3/4 cup of grated sharp cheddar cheese. Salt & pepper to taste. This dish lacks any pork product. I order Tasso Ham from Louisiana, but can use thick cut bacon, or andouie (sp) sausage. The Neely’s used keilbasa. I already make the best shrimp & grits, better than Martha Nesbit! Hope yhis is helpful. I feel the addition of vegetables balances dish. Tomayoes have lycopene, bell peppers have vitamin C. Scallions are also good for you and make a fantastic garnish! Bon Appétit!
Chloe @ foodlikecake says
That looks so good!