By Grocery List Plus Editorial Staff | Published on October 3, 2026
Serves 4
668 cal · 70 min
Smokey Shrimp and Grits Casserole
Recipe GLPR5304173adb727a
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Average rating: 4.5 (1)
A savory-smoky casserole combining creamy polenta grits with tender large shrimp, enriched with smoked cheese and a hint of chipotle heat. This seafood and grits dish brings together the heartiness of traditional grits with Mediterranean-inspired flavors, finished with a custard-like egg binding for a luxurious texture.
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Ingredients
2 tablespoons unsalted butter
1 cup vidalia onion (or other sweet onion), diced
1 teaspoon kosher salt
2 garlic cloves, minced
1 teaspoon chipotle chile in adobo sauce, minced
2½ cups water
½ cup heavy cream
1 cup old fashioned grits (do not use instant!)
6 ounces smoked cheese (gouda, cheddar or fontina), shredded
2 large eggs, lightly beaten
4 scallions, thinly sliced
1½ pounds large (16-20 count) shrimp, peeled and deveined
Directions
Preheat your oven to 375°F. Lightly grease a 9x13-inch baking dish with butter or cooking spray and set aside.
In a large saucepan, melt the butter over medium heat. Add the diced onion and kosher salt, stirring occasionally, until the onion is softened and golden, about 5-7 minutes.
Stir in the minced garlic and chipotle chile until fragrant, about 1 minute.
Pour in the water and heavy cream, bringing the mixture to a gentle boil.
Slowly whisk in the grits, stirring constantly to prevent lumps from forming. Reduce the heat to low and continue cooking, stirring frequently, until the grits are tender and have absorbed most of the liquid, approximately 20-25 minutes.
Remove the saucepan from heat and stir in the shredded smoked cheese until fully melted and incorporated.
In a small bowl, lightly beat the eggs. Slowly temper the beaten eggs by adding a few spoonfuls of the hot grits mixture to the bowl while stirring constantly, then pour the egg mixture back into the saucepan with the grits, stirring gently to combine.
Fold in the sliced scallions, reserving a small amount for garnish if desired.
Pour the grits mixture into the prepared baking dish, spreading it evenly.
Arrange the shrimp in a single layer on top of the grits. Bake uncovered for 20-25 minutes, until the shrimp are opaque and cooked through (internal temperature should reach 160°F if measured with a food thermometer).
Remove from the oven and let rest for 2-3 minutes. Garnish with reserved scallions and serve immediately while hot.
Comments
This is a well-suited recipe for Charlotte, leveraging the coastal access to shrimp and the Southern staple of grits; smoked cheese and chipotle sauce are readily found at Harris Teeter, Food Lion, Publix, Walmart, ALDI, and Kroger. Budget around $12–14 total, or $3–3.50 per serving, with shrimp and heavy cream driving the cost. The stated 70 minutes is honest for a casserole, though you'll need 15–20 minutes of active work to sauté the onion, mince garlic, and prep shrimp before the oven takes over. This is a forgiving dish that tolerates a slow oven and does not demand constant attention, making it friendly for a weeknight; it reheats moderately well the next day, though the grits base will stiffen, so plan to serve it fresh or stir in a splash of broth if you're saving leftovers.
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