Spicy Shrimp & Cheese Grits Recipe

Spicy Shrimp & Cheese Grits Recipe
Staff Writer
Spicy Shrimp & Cheese Grits
Robert Peacock
Spicy Shrimp & Cheese Grits

As an impressionable Mississippi lass who wanted to absorb (literally and figuratively) everything I could about cooking, one of the kitchens in which I was most in awe was that of Sissy Eidt, mother of my friend Margaret. Sissy was constantly making casseroles, not only for her family, but also for others in need of edible TLC. And man, could she cook. This dish is a particular favorite. It’s adapted from Ladies’ Legacies in Natchez, a cookbook she co-wrote with her cousin Mary Eidt. This includes shrimp and crumbled bacon, which takes it over the top and on into heaven.

From Southern Casseroles, by Denise Gee. 

6
Servings
336
Calories Per Serving
Deliver Ingredients

Ingredients

  • 3 Cups chicken broth
  • 1 1/2 Cup quick-cooking grits
  • 1 Cup half and half
  • 1 Tablespoon vegetable or olive oil
  • 1 10 ounce can mild diced tomatoes with green chiles, drained
  • 1 1/2 Cup shredded sharp cheddar cheese
  • 1 garlic clove, minced
  • 1 Pound medium shrimp, peeled and deveined
  • 1 Teaspoon cajun seasoning
  • crisp and crumbled bacon
  • sliced green onion
  • hot sauce for serving

Directions

Preheat the oven to 350°F.

In a medium heavy-bottom saucepan, bring the broth and half-and-half to a boil. Gradually stir in the grits. Reduce the heat to low and cover, stirring occasionally, for 8 to 10 minutes or until the grits are tender. Add the cheese and stir until melted. Remove from the heat, stir in the tomatoes, and set aside.

In a large skillet, heat the vegetable oil over medium- low heat. Add the garlic and sauté for about 2 minutes, until tender. Increase the heat to medium and add the shrimp and Cajun seasoning, stirring constantly until the shrimp are coated with seasoning yet not cooked through, about 1 minute.

Pour the grits into a lightly greased 2½-quart casserole dish. Fold in the shrimp, ensuring the grits cover them (to keep them tender while baking).

Cover and bake for about 40 minutes, or until the casserole is set and the edges are golden. Garnish with the bacon and green onions, and serve with hot sauce on the side, if desired.

Nutritional Facts

Total Fat
12g
17%
Sugar
9g
10%
Saturated Fat
4g
17%
Cholesterol
24mg
8%
Carbohydrate, by difference
42g
32%
Protein
17g
37%
Vitamin A, RAE
109µg
16%
Vitamin B-12
1µg
42%
Vitamin C, total ascorbic acid
12mg
16%
Vitamin K (phylloquinone)
1µg
1%
Calcium, Ca
362mg
36%
Choline, total
24mg
6%
Fiber, total dietary
5g
20%
Fluoride, F
28µg
1%
Folate, total
74µg
19%
Iron, Fe
2mg
11%
Magnesium, Mg
54mg
17%
Niacin
2mg
14%
Pantothenic acid
1mg
20%
Phosphorus, P
571mg
82%
Selenium, Se
11µg
20%
Sodium, Na
1182mg
79%
Water
288g
11%
Zinc, Zn
2mg
25%

Shrimp Shopping Tip

To save time, buy shrimp that has been cleaned and deveined.

Shrimp Cooking Tip

Leaving the tail on shrimp will add a richer flavor to your dish.

Shrimp Wine Pairing

Sweet chenin blanc, muscat, or amontillado sherry with nut-based desserts; sauternes or sweet German wines with pound cake, cheesecake, and other mildly sweet desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines with sweeter desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines, port, madeira, late-harvest zinfandel, or cabernet sauvignon or cabernet franc with chocolate desserts.