Lowcountry Shrimp & Grits Bake

Serves 6 · 25 min prep · 50 min cook

Estimate for one serving

• 520 cal
• 34g protein
• 32g carbs
• 28g fat
• 4g fiber

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Ingredients

• 1 cup stone-ground grits
• 3 cups chicken broth
• 1 cup whole milk
• 2 cups sharp cheddar cheese, shredded
• 4 oz cream cheese
• 3 tbsp unsalted butter
• 1.5 lb large shrimp, peeled and deveined
• 8 oz andouille sausage, sliced
• 2 cups bell peppers, diced
• 1 cup fresh corn kernels
• 1 medium yellow onion, diced
• 4 cloves garlic, minced
• 1 cup fresh tomatoes, diced
• 1/4 cup fresh basil, chopped
• 1 tsp smoked paprika
• 1/4 tsp cayenne pepper
• 1.5 tsp salt
• 3/4 tsp black pepper
• 1/4 cup green onions, sliced
• 1 tbsp olive oil

Instructions

1. 1Preheat the oven to 375°F and lightly grease a 9x13-inch baking dish so the casserole releases cleanly later.
2. 2Bring the chicken broth and milk to a gentle simmer in a heavy saucepan over medium heat, then slowly whisk in the grits to avoid lumps.
3. 3Cook the grits, stirring often, until thick and creamy, about 20 to 25 minutes; remove from heat and stir in the butter, cream cheese, most of the cheddar, salt, and black pepper until melted and smooth.
4. 4Spread the cheesy grits evenly into the prepared baking dish and set aside while you finish the topping.
5. 5Heat olive oil in a large skillet over medium-high heat and brown the andouille slices until the edges crisp and render some fat, about 4 minutes; transfer to a plate.
6. 6In the same skillet, sauté the onion and bell peppers until softened and lightly golden, about 5 minutes, then add the garlic, corn, smoked paprika, and cayenne and cook one minute more until fragrant.
7. 7Add the shrimp and diced tomatoes to the skillet; cook just until the shrimp turn pink and opaque, 3 to 4 minutes, then fold in the cooked andouille and most of the fresh basil.
8. 8Spoon the shrimp and vegetable mixture evenly over the grits layer, scatter the remaining cheddar on top, and bake uncovered until the edges bubble and the cheese is melted and lightly golden, 18 to 22 minutes.
9. 9Rest the bake 5 minutes so it sets for cleaner slices, then finish with the remaining basil and green onions.
10. 10Serve family-style straight from the dish so everyone can scoop generous portions onto plates the table.