Shrimp and Grits Casserole

Shrimp And Grits Casserole

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Joyce Lowery


A true Southern fantasy dream come true! Shrimp and grits in the same dish. I got the idea from a friend at work, Sheryl.


★★★★★ 1 vote

30 Min
30 Min


  • 2 lb
    peeled shrimp
  • 1/4 c
    lemon juice
  • 1 tsp
    tony chachere seasoning
  • 1/2 tsp
  • 1/2 tsp
    black pepper
  • 1 can(s)
    cream of mushroom soup
  • 1
    small can mushroom pieces, drained
  • 1 c
    chopped onion
  • 1/4 c
    chopped bell pepper
  • 1 1/2 tsp
    minced garlic
  • 3 Tbsp
    chopped parsley
  • 3
    chopped green onions
  • 2 c
    whipping cream
  • 2 c
    chicken broth
  • 2 c
    grits, uncooked
  • 3 oz
    cream cheese, cubed
  • 1 stick
  • 8 oz
    shredded cheddar cheese

How to Make Shrimp and Grits Casserole


  1. Preheat the oven to 350 degrees.
  2. Soak shrimp in lemon juice.
  3. Saute onion, bell pepper, garlic and mushrooms in butter until tender.
  4. In another saucepan, combine whipping cream and chicken broth.
  5. Bring to a slow boil. Gradually whisk in the grits. Cook five minutes or until thick. Stir constantly.
  6. Remove from heat and add cream cheese, cheddar cheese, parsley, green onions, sauteed vegetables and the shrimp soaked in lemon juice.
  7. Spoon into a casserole dish sprayed with cooking spray. Bake for 30 minutes until shrimp is pink and the casserole is hot.

Printable Recipe Card

About Shrimp and Grits Casserole

Main Ingredient: Seafood
Regional Style: Cajun/Creole

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