Lowcountry Shrimp & Grits Bake

Serves 6 · 25 min prep · 55 min cook

Ingredients

• 1 cup stone-ground yellow grits
• 2 cups whole milk
• 2 cups chicken broth
• 2 cups sharp white cheddar cheese, shredded
• 4 tbsp unsalted butter
• 1.5 lb large shrimp, peeled and deveined
• 6 slices thick-cut bacon, chopped
• 1 medium yellow onion, diced
• 1 red bell pepper, diced
• 3 garlic cloves, minced
• 1 cup fresh corn kernels
• 1 cup cherry tomatoes, halved
• 1/4 cup fresh basil, chopped
• 1 tsp smoked paprika
• 1/4 tsp cayenne pepper
• 1.5 tsp kosher salt
• 3/4 tsp black pepper
• 2 large eggs
• 3 green onions, sliced

Instructions

1. 1Preheat the oven to 375°F and lightly butter a 9x13-inch baking dish so the casserole releases cleanly later.
2. 2In a heavy saucepan combine the milk, chicken broth, and salt; bring just to a gentle simmer over medium heat.
3. 3Slowly whisk in the grits in a steady stream, reduce heat to low, and cook 20–25 minutes, stirring often, until thick, creamy, and tender with no raw grit feel.
4. 4Remove the grits from heat and stir in half the butter and most of the shredded cheddar until melted and silky; taste and adjust salt.
5. 5While grits cook, place a large skillet over medium heat and cook the chopped bacon until crisp and the fat renders, about 8 minutes; transfer bacon to a paper-towel-lined plate, leaving drippings in the pan.
6. 6Add the remaining butter to the bacon drippings, then sauté the diced onion and red bell pepper until softened and lightly golden, about 5–6 minutes.
7. 7Stir in the minced garlic, fresh corn, smoked paprika, and cayenne; cook 1 minute until fragrant, then add the shrimp and cook just until they turn pink and curl, 2–3 minutes—do not overcook.
8. 8Fold in the halved cherry tomatoes, most of the chopped basil, cooked bacon, salt, and black pepper; remove from heat so residual warmth finishes the tomatoes without making them mushy.
9. 9Whisk the eggs lightly and stir them into the cheesy grits to help the bake set; spread the grits evenly in the prepared baking dish.
10. 10Spoon the shrimp-and-vegetable mixture over the grits in an even layer, scatter the remaining cheddar on top, and bake 20–25 minutes until bubbling at the edges and the cheese is melted and lightly golden.
11. 11Rest the bake 8–10 minutes so slices hold together, then finish with the remaining fresh basil and sliced green onions.
12. 12Serve family-style straight from the dish with a big spoon so everyone can scoop generous portions onto plates.