Shrimp and grits casserole

C

charley

Well-known member
I dug this out of my archive today and thought I would share it. It was much used MANY years ago here for wedding breakfasts we often hosted. It is a good recipe because the grits actually can be done ahead, not often the case. Hope some will enjoy.

HRIMP-GRITS-ARTICHOKE CASSEROLE

CHEESE GRITS

1 C grits Prepare according to package instructions

4C water (or 1/2 water and adding cheese, butter, and salt.

1/2milk)

1/4 tsp pepper (white)

1 C shredded cheese

2 TBS butter

salt to taste

3Tbs butter

1 small onion, chopped

1 1/4 C sliced mushrooms

1 14oz. artichoke hearts, drained and quartered

2 TBS white wine

1 lb. shrimp, peeled and cooked

1/2 C fine bread crumbs

1/4 C Parmesan

2 C white sauce

Melt 3 TBS butter in pan. Add 3 TBS flour and 1/2 tsp salt and whisk smooth. Whisk in 2 C milk, bring to a boil stirring constantly. Season with dash of hot sauce and pepper. Cook until thickened. Cover with plastic wrap (onto surface) to keep from forming a skin.

Saute onion, mushrooms in butter until translucent. Add artichoke hearts and heat through. Add wine and cook until it evaporates.

Mix vegetables, shrimp and grits. Place in a buttered 9 X 13 casserole dish. Spread white sauce over the grits.

Mix 1/2 C fine bread crumbs with 1/4 C Parmesan Cheese. Sprinkle over the casserole and drizzle with a little melted butter.

Bake about 20 minutes at 350 until top is browned and the casserole is bubbly. Do not overcook or the shrimp will dry out and be overdone. Can be fixed one day early and refrigerated. However, remove from fridge at least one hour before cooking.

 
I think for a wedding breakfast which is really "brunch" we may have had fruit and biscuits.

I'd serve a nice green salad with a good vinaigrette. Maybe asparagus or haricots verts?

 
Perfect! I was thinking of making this for my friends that I cook for, but wouldn't want

them to think it's a side dish. I like the salad pairing idea.

 
I'm sure it would be a hit. Once a bite is taken you won't mistake it for a "side"!!

As you know, shrimp and grits was once the staple breakfast for Low Country shrimp fishermen--just what they had on hand!! Elevated by Bill Neal at Crook's Corner in Chapel Hill to the fine dining it is now.
You can scatter a little chopped scallions and bacon on the top for serving to your folks if you wanted, a la the usual way it is served in restaurants.
Another variation is adding tasso sausage for some restaurants.

 
I also. NOte the directions not to overcook the shrimp. It works out very well

for a casserole dish to make ahead. If I am going to serve shrimp and grits for a manageable group of 6-8 or less, I am probably going to make them when I'm serving them.
I DO think the white sauce protects the shrimp.. It is really a delicious dish--and it has been "passed" by some of the best cooks in my town!! LOL

 
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