Cajun Shrimp and Cheddar Grits Casserole

• 1 pound large shrimp, peeled and deveined
• 2 cups water
• 1 cup quick grits
• 1 cup shredded sharp cheddar cheese
• 1/2 cup diced bell pepper
• 1/4 cup diced onion
• 2 tablespoons Cajun seasoning
• 2 tablespoons butter
• 1 cup milk
• 2 cloves garlic, minced
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• 2 tablespoons chopped fresh parsley for garnish

Steps

1. 1 Preheat oven to 375°F.
2. 2 In a saucepan, bring water to a boil. Stir in grits and reduce heat; cook according to package instructions.
3. 3 In a separate pan, melt butter over medium heat. Add onion, bell pepper, and garlic; sauté until softened.
4. 4 Add shrimp and Cajun seasoning to the pan; cook until shrimp are pink and cooked through.
5. 5 Stir milk and smoked paprika into the cooked grits. Season with salt and pepper.
6. 6 Combine grits, shrimp mixture, and 3/4 cup cheddar cheese in a greased baking dish.
7. 7 Top with remaining cheddar cheese.
8. 8 Bake for 20-25 minutes, or until bubbly and golden.
9. 9 Garnish with parsley before serving.

Equipment

• Baking dish
• Saucepan
• Skillet
• Oven

Variations

• Add sautéed spinach or diced tomatoes for extra veggies.
• Substitute half the cheddar with Monterey Jack for a different flavor profile.

Substitutions

• Use stone-ground grits for a heartier texture, just adjust cooking time.
• If Cajun seasoning is too spicy, swap with a milder seafood seasoning blend.

Pairings

• A chilled Sauvignon Blanc complements the spiciness.
• A side of cornbread rounds out the Southern theme.

Nutrition

Tips

• For extra spice, add a pinch of cayenne pepper to the shrimp mixture.
• Make ahead by assembling the casserole and refrigerating overnight before baking.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave until heated through.

Freezing: Freezes well for up to 2 months. Thaw overnight in the fridge and reheat in a 350°F oven until hot.

Serving Suggestions

• Pair with a crisp green salad.
• Serve with crusty French bread on the side.

FAQ