📝 About This Recipe
This elevated Southern classic transforms the traditional stovetop staple into a luxurious, souffle-like casserole that is perfect for a leisurely Sunday brunch. We fold sharp white cheddar and whisked eggs into stone-ground grits to create a light, airy base that perfectly complements the snap of buttery, spice-rubbed shrimp. It is a soul-warming dish that captures the coastal elegance of Charleston while offering a foolproof, make-ahead convenience for the home cook.
🥗 Ingredients
The Cheesy Grits Base
- 1 cup Stone-ground white or yellow grits (not instant or quick-cooking)
- 2 cups Chicken stock (low sodium preferred)
- 2 cups Whole milk (for richness)
- 4 tablespoons Unsalted butter (cut into cubes)
- 1.5 cups Sharp white cheddar cheese (freshly grated)
- 2 large Eggs (well beaten)
- 1 teaspoon Kosher salt (plus more to taste)
- 1/4 teaspoon Cayenne pepper (for a subtle back-heat)
The Shrimp Topping
- 1 pound Large shrimp (peeled, deveined, and tails removed)
- 1 teaspoon Smoked paprika
- 3 cloves Garlic (minced)
- 1 tablespoon Lemon juice (freshly squeezed)
- 1 tablespoon Olive oil
Garnish & Finish
- 3 pieces Green onions (thinly sliced on the bias)
- 2 tablespoons Fresh parsley (finely chopped)
- 1/2 teaspoon Old Bay seasoning (optional dusting)
👨🍳 Instructions
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1
Preheat your oven to 350°F (175°C). Generously grease a 2-quart baking dish or a 9x13 inch ceramic casserole pan with butter.
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2
In a large heavy-bottomed saucepan, combine the chicken stock, milk, and salt. Bring the mixture to a gentle boil over medium-high heat.
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3
Slowly whisk in the grits in a steady stream to prevent clumps. Reduce the heat to low and cover the pot.
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4
Simmer the grits, whisking every 5 minutes, for about 20-25 minutes or until they are tender and creamy. If the mixture becomes too thick, add a splash more milk.
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5
Remove the grits from the heat. Stir in the 4 tablespoons of butter, cayenne pepper, and 1 cup of the grated cheddar cheese until melted and smooth.
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6
Temper the eggs by whisking a small spoonful of the hot grits into the beaten eggs, then slowly pour the egg mixture into the main pot of grits, stirring constantly. This ensures the eggs don't scramble.
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7
Pour the cheesy grit mixture into the prepared baking dish. Smooth the top with a spatula and bake for 30 minutes until the center is set but still has a slight jiggle.
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8
While the grits bake, toss the raw shrimp in a bowl with olive oil, minced garlic, smoked paprika, and lemon juice. Let marinate for 10 minutes.
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9
Remove the casserole from the oven after the initial 30 minutes. Arrange the marinated shrimp in a single layer over the top of the grits.
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10
Sprinkle the remaining 1/2 cup of cheddar cheese over the shrimp. Return the dish to the oven for an additional 10-15 minutes until the shrimp are pink and opaque, and the cheese is bubbly.
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11
Turn the broiler on for the last 1-2 minutes if you prefer a golden-brown, slightly crispy cheese crust, but watch it closely to avoid burning.
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12
Remove from the oven and let the dish rest for 5-10 minutes. This allows the grits to firm up for easier serving.
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13
Garnish with fresh green onions, parsley, and a light dusting of Old Bay before serving warm.
💡 Chef's Tips
Always use stone-ground grits for the best texture; instant grits will turn mushy in a bake. To prevent a 'skin' from forming on the grits while they simmer, keep the lid on tight. If you want extra flavor, sauté two slices of chopped bacon and fold the bits into the grits before baking. Make sure your shrimp are completely patted dry before marinating so the spices stick and they don't release too much water into the casserole. For a spicier kick, add a few dashes of your favorite vinegar-based hot sauce into the grit mixture before the eggs.
🍽️ Serving Suggestions
Serve alongside a crisp green salad with a lemon-shallot vinaigrette to cut through the richness. Pair with a classic Bloody Mary or a chilled glass of dry Rosé. A side of honey-glazed cornbread or buttered biscuits is perfect for soaking up any extra sauce. Offer extra hot sauce and lemon wedges at the table for guests to customize their heat and acidity levels.