A few spoonfuls of cream cheese give this casserole a velvety texture. Garnish with a sprig of fresh parsley, if you like.

Shrimp and Grits Casserole

2% reduced-fat milk

chicken broth

quick-cooking grits

salt

(2 ounces) shredded Parmesan cheese

butter

1/3-less-fat cream cheese

flat-leaf parsley

chives

lemon juice

Cooking spray

Hot pepper sauce (optional)

Combine milk and broth in a medium heavy saucepan; bring to a boil. Gradually add grits and salt to pan, stirring constantly with a whisk. Cook 5 minutes or until thick, stirring constantly. Remove from heat. Stir in Parmesan, butter, and cream cheese. Stir in parsley and next 4 ingredients (through shrimp). Spoon mixture into an 11 x 7–inch baking dish coated with cooking spray. Bake at 375° for 25 minutes or until set. Serve with hot pepper sauce, if desired.


I was surprised by how many people were claiming this recipe to be soupy, as that is NOT how I found it to be. I too used pre-cooked frozen shrimp, but I just ran them under cool water to thaw and added them per the recipe. It was great, but I DID add some hot sauce, so I can't give 5 stars. 

  I cooked it 25 minutes as directed but it was like soup so I cooked it another 20 minutes. It was a little better but still thin. The flavo r was great though. I was afraid to cook it any longer because it was getting brown on top.I used instant grits. Is that the same as quick cooking or is that the problem? I would like to make it again but would like it to set up better. 

I have made this numerous times with out any modifications to the recipe and it always pleases.  I have several shrimp and grit dishes I do depending on the ingredients I have on hand but the great thing about this recipe is it can be expanded for a crowd.  It's wonderful for large groups, it is an easy dish to do for a crowd, the most I ever did it for was about 75 people.  And I have prepared it for around 40 to 50 people several times and it's always a hit.

This is a great caserole dish!  It is tasty, but better yet it travels well and is just as good a little cold as it is when it is steamy hot.  A permanent addition to my recipe file.

I had never made grits before, and this recipe was awesome!!  Have made many times!

So easy! I served this with brussel sprouts and my mom who has never tried grits before, LOVED IT!

I followed the suggestions of some other reviewers and sauteed celery, onion, and garlic in a little butter before adding the broth and milk. I added a few glugs more of broth as it was very thick. I also topped it all off with some panko-great suggestion. I only had frozen, cooked shrimp but just rinsed it under cold water for a minute or so and added it to the mix and it was fine. We thought this reminded us of tetrazzini-I think because of the parm and cream cheese. I asked my husband if I should give it five stars and he said "no not five, not like 'I want to eat this every day!'" haha but he definitely went back for another huge serving!! Served with a simple salad and some marinated cucumbers. Very creamy and tasty.

Yummy and comforting.  Cooked an extra 15 minutes to get a nice brown on top.

This is now a family staple. Great for a quick weeknight meal or dressed up for company. I serve it with Lima's and a caprese salad usually for a fantastic summer supper. The only thing I do differently is that I add Frank's Red hot. Gives it a little more heat and creates more of a lowcountry taste.

Very good and very easy. I added some sauted onion and garlic to the mix and acutally 1/2 the recipe (since I was making it for 2), but still used the same given of milk and broth but still came out great. I also cooked it for the 25 minutes and then broiled it to brown the top. Served with broiled asparagus. Great dish

This was great!  Everyone loved it.  I will definitely make this again.

This was not very good. I put in only half the cheese and it was still way to cheesy. As well it came out super thick so I had to put in an extra half a cup of milk to thin it out, I have never cooked with grits before since they don't sell them in Canada but I picked these up in the states, I think this must be something you have to grow up with to like. Yuck!!

I made this dish for Valentine's Day dinner.  It was very rich and creamy.  My husband wanted to know how it could be "healthy."  (It was not such a hit with my seven-year-old who is hit-or-miss with shrimp).  After reading other reviews, I did add 2 minced shallots, 4 minced garlic cloves, and 3 chopped celery stalks.  I topped the dish with about 1/4 cup of Panko bread crumbs before baking.  These were all good additions.  I think you could subsitute the shrimp with crab meat.  I served with steamed asparagus and it seemed like a very decadent meal!

This was DELICIOUS! I used the regular grits (which required a bit more broth) and based on previous reviews I added the sauteed minced celery, onion, and garlic. I couldn't have been more pleased. Even those people who don't like grits loved the dish. Highly recommend! I served with salad and roasted brussels sprouts and carrots.

I made it twice, once exactly as recipe stated and then again with sage sausage and a lot more pepper. It won first prize in the Thanksgiving casserole dish contest at work.

This was good.  I didn't have some of the seasoning so I added some of my own: some garlic and creole seasoning.  I 1/2ed the recipe and there's no way it would have been enough for 4.

I must admit I was leery at first when I saw this recipe. I love shrimp and grits so I was hesitant. I followed the directions exactly and before I added my fresh, peeled and deveined shrimp I tasted the grits and decided it needed a couple of shakes of garlic powder - only because I think garlic goes in everything. Baked away and boy, I can't believe I waited so long to make it. It was absolutely delicious. Plus it wasn't too high in calories, etc. I definitely will be making this again really soon. Everyone in my office loved it, even my personal trainer.

I made this dish last night for supper with friends.  It was a big hit!  I added a few splashes of green Tabasco to the mixture before baking, and it really helped to kick up the flavor.  When making the grits, I would recommend using a larger saucepan because I had to transfer the grits to another bowl in order to combine all the ingredients.  I served the dish with butter beans, salad, and French bread.  Yum!!!

We think the recipe needs more
flavor.  I think I would add some onion
and garlic next time.I did add some hot
sauce at the table with helped.

My husband is a REAL shrimp lover and this is one of his favorite recipes. I could make it once a week and he would have a continual smile on his face. I have also made it when I didn't have raw shrimp-only already cooked. I just stirred them in at the end of the cooking time and it still turned out very well.

This was a good base recipe &amp; I gave it a 4, but with some modifications it is a definite 5.  I added sauteed chopped onion, celery, &amp; garlic.  I seasoned the veggies w/ cajun seasoning and added some into the grits mixture instead of salt.  Without those additions I think it would have been bland.  Next time, I'll try adding white wine to the milk/stock mixture instead of cajun seasoning.

This was delicious and very easy to make.  We live in TX and don't have access to traditional shrimp and grits so this was a great substitute.

I was wavering between 4 and 5 stars.  The whole menu is great, but next time, I think I will make the grits and shrimp separately - probably grill the shrimp in the shell with a little olive oil and salt, and serve over the grits.  The grits (I used polenta) were amazing; the shrimp needed a little something more.  The suggested sides are great; reduce the dressing on the cherry tomato salad by 1/3 as there is more than necessary.  All around great meal that I will definitely make again!

My husband and I both enjoy this, and it's easy, especially if you get P&amp;D shrimp. Frozen even works since it's a casserole. It isn't a pretty dish, but it's a yummy one. Goes great with lima beans and salad as a side.

I made this last night.  It was wonderful (with and without the hot sauce).  I will definitely make this again.

This recipe was so good!  Changes we made: we used fat free milk and the low fat butter substitute (Brummel &amp; Brown).  We added a lot more chives (b/c we love onions) and put in some chopped jalapenos for heat.  Make sure you have all the ingredients ready while cooking .. you have to mix it together quickly once the qrits have cooked.  It is just my husband and I .. we had enough for our dinner last night and another serving for lunch today.  A definite do again.

I found the flavor of this recipe to be bland, and didn't really care for the texture.  It also seemed like my shrimp came out over cooked.  Maybe something I did???

I made this for a holiday brunch buffet spread (which included pecan sticky buns, fruit, frittatas) and it was delish. 
I buy regular grits, so I increased the liquid to 5 cups as directed on the box. Not sure if this was neccessary or not, because although it had a nice consistency before baking, when the casserole came out of the oven, it was watery.  However, as it cooled it thickened perfectly. Next time, I will be sure to have the quick-cooking grits on hand. 
Given that the dish cooks for 25 minutes, pre-cooking the shrimp is *not* neccessary.

I thawed frozen, wild caught pre-peeled/deveined shrimp from Whole Foods, thinking they would work fabulously in this recipe.  Unfortunately, they tasted uncooked and quite "gamey".  I recommend sauting or grilling the shrimp and serving them as a topping to the absolutely delicious grits instead.  In fact, I'm trying "take 2" on the recipe tonight.  I think I'll buy fresh shrimp and grill them with some hot pepper oil and serve them over the grits.

This is loved by all! I made it for supper for company, and ended up giving the recipe away (and all the leftovers, which wasn't much).

What a great recipe!! So easy to make! I added a tablespoon of crushed red pepper for a little extra kick. Jalapeno would be nice too!

I've made this three times, with rave reviews.  I will definitely make again, and next time, I'm doubling the recipe.  One note--I've always made this with regular grits, since I've never had the quick-cooking grits on hand--works out just fine.

this is in my regular rotation.  Even my daughter who doesn't like grits says it tastes great!  This is easy too.  I did sub scallion for chive.  To enhance the already good basic recipe, I added 1tsp  minced garlic, 1/4 tsp white pepper, and 1 ear fresh corn.  We serve with extra hot pepper sauce.

Absolutely delicious! And, so easy to make! No one will be able to tell its low calorie! I will definitely make this again!

I'm in Southern California and have had grits maybe twice in my life, and I don't really remember the times I did. I accidentally bought polenta because it was marked as

Great recipe, easy and tasty.  Highly recommended.

Ridiculously delicious!  I forgot how much I love this recipe until I made it again tonight.  My wife is from the south and had never had it, and she said that she can't believe she missed out on shrimp and grits since until now.

As another reviewer said, it's not the most appealing looking entree, but one bite and you'll be hooked.  It's equally good with or without the tabasco, and I like to alternate between a few bites with and a few bites without.

WOW! WOW!! WOW!!!  This dish is AMAZING!  Sooo cheesey and good.  My husband and I absolutely LOVED it -- doesn't taste low calorie/low fat at all.  I would be proud to serve this to company, too.  It is such an impressive looking and tasting dish.  Served with steamed green peas.  Yum!

From one southerner to the world:  this recipe is awesome!  I served it to picky eaters at a dinner party and got rave reviews.  It doesn't taste light at all.  Note:  DO NOT COOK THE SHRIMP SEPERATELY!  Many people's worst mistake with shrimp is to overcook it.  The 25 minutes in the oven is plenty of time to cook shrimp in the casserole.

I really liked this recipe - my husband did not like it as much as I did.  I thought it was really rich and creamy - the ultimate comfort foood, good for a cold winter night.

Hey ya'll! I made this last night and the whole family loved it and it is much lighter than our previous recipe.  I do have one quick question -- do you boil the shrimp prior to mixing in with grits and other ingrediants before baking? I chopped mine raw and there was something so unappetizing about the mix -- just curious!

This recipe was a huge hit and continues to be at my house. Definitely a keeper!

This was really good. I made it exactly as the recipe was written. It was cheesy and creamy and I could have eaten the whole casserole myself! If I had to find a problem with it I would say that it isn't real attractive on the plate, just sort of a white blob but after one bite you don't care a bit about the looks!

This 45-minute casserole packs less fat than traditional versions, and is  just as creamy, rich, and satisfying.

shrimp and grits casserole

Servings: 3.5

Author : Julianna Grimes

Ingredients

Instructions

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