Ingredients
Vegetables
- 1/2 cup diced red bell pepper
- 1/2 cup diced onion
Liquids & Dairy
- 1 cup heavy cream or half and half
- 2 cups chicken stock
- 2 tablespoons butter
- 1 large egg - slightly beaten
- 2 cups shredded sharp cheddar cheese
Grains & Protein
- 1 cup quick cooking grits
- 1 pound medium size shrimp - peeled and deveined
Seasoning
- 1/2 teaspoon salt
- 2 teaspoons hot sauce
Instructions
- Preheat Oven: Preheat your oven to 375 degrees Fahrenheit. Use a large deep oven-safe skillet, dutch oven, or prepare to pour the casserole into an 8 x 8 inch baking dish for cooking.
- Sauté Vegetables: Heat olive oil in your skillet and sauté the diced onion and red bell pepper until they become soft and fragrant.
- Simmer Grits Mixture: Add the heavy cream and chicken stock to the skillet with the vegetables and bring the mixture to a simmer. Stir in the quick-cooking grits and salt, whisking constantly to avoid lumps. Cook for about 5 minutes until the grits thicken and become creamy.
- Add Remaining Ingredients: Remove the skillet from heat and stir in the butter, slightly beaten egg, peeled and deveined shrimp, and hot sauce. Mix well to evenly incorporate all ingredients.
- Bake the Casserole: Place the skillet or transfer the mixture into your prepared casserole dish if needed. Sprinkle the shredded sharp cheddar cheese over the top if not already mixed in, then bake in the preheated oven for 25 minutes, or until the edges are bubbly and the shrimp are cooked through.
Notes
- Use medium-sized shrimp for even cooking; large shrimp may require longer baking time.
- Adjust hot sauce quantity according to your preferred spice level.
- Quick cooking grits help reduce total cooking time but regular grits can be used with adjusted cooking time.
- For a richer flavor, use heavy cream rather than half and half.
- The casserole can be prepared in advance and refrigerated before baking.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
