Shrimp & Grits Casserole (Dressing?)
Growing up, my mom often made chao (rice porridge) with shrimp or, if she was in a hurry, we’d have farina and shrimp. I can’t remember when I first had shrimp & grits but I always have a soft spot for it in my belly. My love of grits is well documented.
On our visit to Charleston, Hominy Grill was on my must eat list. When we arrived for brunch, a huge storm the night before had damaged the kitchen and we were sadly turned away. Fifteen minutes later, they were able to magically reopen and our friend sent us back for the shrimp and grits…boy was I glad that worked out!
While searching for Hominy Grill’s shrimp & grits recipe (which I found but haven’t made yet), I stumbled upon this recipe for shrimp & grits dressing. I don’t know the difference between dressings, casseroles, and stuffing, but it doesn’t really matter, does it? This is basically baked grits. Great for any meal, seriously. Throw a fried egg on top and some Frank’s Red Hot and I’ll be happy.
I added sausage and okra and cut back on the butter by quite a bit. The okra is an approximation because I added it at the last minute for color. I used frozen because that’s what I had but fresh would work fine too.
Shrimp & Grits Dressing (adapted from Southern Living)
- 1 lb medium/large raw shrimp (if large, cut them in half or thirds), peeled, tail off & deveined
- Old Bay Seasoning
- 1/2 lb andouille sausage, diced
- 1 cup cut okra
- 3 cups chicken broth
- 1/2 teaspoon salt
- 1/4 teaspoon ground red pepper
- 1 cup uncooked regular grits (not the instant kind)
- 2 Tbsp butter
- 3 large eggs, lightly beaten
- 1 red bell pepper, diced
- 1 cup breadcrumbs
- 1 cup chopped green onions
- 1/2 cup grated Parmesan cheese
- fresh chopped parsley for garnish (optional)
- Preheat oven to 325°.
- Bring broth, salt, & red pepper to a boil in a large saucepan over medium-high heat. Whisk in grits, and return to a boil. Reduce heat to low, and stir in butter. Cover and simmer, stirring occasionally, 10 minutes or until liquid is absorbed. Remove from heat.
- Sprinkle a few pinches of Old Bay Seasoning on your shrimp and set aside.
- In a large bowl, stir together eggs, red bell pepper, breadcrumbs, green onions and parmesan cheese. Gradually stir about one-fourth of hot grits mixture into egg mixture. If you add the grits all at once, you’ll scramble your eggs. Slowly add hot grits to the bowl, stirring constantly. Add in shrimp, andouille and okra. Add black pepper to taste. Pour mixture into a lightly greased 9×11 baking dish.
- Bake for 55 minutes to 1 hour or until mixture is set. Let stand 10 minutes before serving with hot sauce! Garnish with parsley if you have any lying around.