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Skillet Shrimp and Grits Casserole

By America's Test Kitchen

Published on June 30, 2009

Yield

Serves 4

Skillet Shrimp and Grits Casserole

Ingredients

2 tablespoons unsalted butter 1 medium onion, minced1 teaspoon salt 2 medium garlic cloves, minced or pressed through a garlic press (about 2 teaspoons)1 teaspoon minced chipotle chiles in adobo sauce 3 ½ cups water ½ cup heavy cream 1 cup old-fashioned grits (see note)6 ounces extra-sharp cheddar cheese, shredded (1 ½ cups)3 large eggs, lightly beaten4 scallions, thinly sliced¼ teaspoon ground black pepper 1 ½ pounds extra-large shrimp (21 to 25 per pound), peeled and deveined (see illustration below)

Before You Begin

Do not substitute instant grits here. Be sure to remove the shrimp shells completely (including the tails) before nestling them into the grits in step 4. Feel free to substitute smoked cheddar or smoked Gouda for the extra-sharp cheddar.

Instructions

  1. Adjust an oven rack to the middle position and heat the oven to 450 degrees.
  2. Melt the butter in a 12-inch ovenproof skillet over medium heat. Add the onion and salt and cook until softened, 8 to 10 minutes. Stir in the garlic and chipotles and cook until fragrant, about 30 seconds.
  3. Stir in the water and cream and bring to a boil. Slowly whisk in the grits. Reduce the heat to low and cook, stirring frequently, until the grits are thick and creamy, about 15 minutes.
  4. Off the heat, whisk in 3/4 cup of the cheddar, the eggs, scallions, and pepper. Nestle the shrimp into the grits so that they are no longer visible. Smooth the grit-shrimp filling into an even layer in the skillet, then sprinkle the remaining 3/4 cup cheddar over the top. Bake the casserole until the top is browned and the grits are hot, about 15 minutes. Let the casserole cool for 10 minutes before serving.
Skillet Shrimp and Grits Casserole

Skillet Shrimp and Grits Casserole

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By America's Test Kitchen
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Yield

Serves 4

Ingredients

2 tablespoons unsalted butter
1 medium onion, minced
1 teaspoon salt
2 medium garlic cloves, minced or pressed through a garlic press (about 2 teaspoons)
1 teaspoon minced chipotle chiles in adobo sauce
3 ½ cups water
½ cup heavy cream
1 cup old-fashioned grits (see note)
6 ounces extra-sharp cheddar cheese, shredded (1 ½ cups)
3 large eggs, lightly beaten
4 scallions, thinly sliced
¼ teaspoon ground black pepper
1 ½ pounds extra-large shrimp (21 to 25 per pound), peeled and deveined (see illustration below)

Test Kitchen Techniques

Ingredients

2 tablespoons unsalted butter
1 medium onion, minced
1 teaspoon salt
2 medium garlic cloves, minced or pressed through a garlic press (about 2 teaspoons)
1 teaspoon minced chipotle chiles in adobo sauce
3 ½ cups water
½ cup heavy cream
1 cup old-fashioned grits (see note)
6 ounces extra-sharp cheddar cheese, shredded (1 ½ cups)
3 large eggs, lightly beaten
4 scallions, thinly sliced
¼ teaspoon ground black pepper
1 ½ pounds extra-large shrimp (21 to 25 per pound), peeled and deveined (see illustration below)

Test Kitchen Techniques

Ingredients

2 tablespoons unsalted butter
1 medium onion, minced
1 teaspoon salt
2 medium garlic cloves, minced or pressed through a garlic press (about 2 teaspoons)
1 teaspoon minced chipotle chiles in adobo sauce
3 ½ cups water
½ cup heavy cream
1 cup old-fashioned grits (see note)
6 ounces extra-sharp cheddar cheese, shredded (1 ½ cups)
3 large eggs, lightly beaten
4 scallions, thinly sliced
¼ teaspoon ground black pepper
1 ½ pounds extra-large shrimp (21 to 25 per pound), peeled and deveined (see illustration below)

Test Kitchen Techniques

Why This Recipe Works

For a shrimp and grits casserole recipe that could be made in just one skillet, we cooked the grits in a mixture of heavy cream and water, with a couple of eggs to bind them and give the dish a dense texture and rich flavor. Next we looked at cheese options, choosing sharp cheddar over milder Monterey Jack and regular cheddar. After stirring half the cheese and eggs into the fully cooked grits, we nestled in the shrimp, covered them with the remaining cheese, and transferred the skillet to the oven. The shrimp were perfectly cooked and the combination of flavors was in balance.

Before You Begin

Do not substitute instant grits here. Be sure to remove the shrimp shells completely (including the tails) before nestling them into the grits in step 4. Feel free to substitute smoked cheddar or smoked Gouda for the extra-sharp cheddar.

Instructions

  1. Adjust an oven rack to the middle position and heat the oven to 450 degrees.
  2. Melt the butter in a 12-inch ovenproof skillet over medium heat. Add the onion and salt and cook until softened, 8 to 10 minutes. Stir in the garlic and chipotles and cook until fragrant, about 30 seconds.
  3. Stir in the water and cream and bring to a boil. Slowly whisk in the grits. Reduce the heat to low and cook, stirring frequently, until the grits are thick and creamy, about 15 minutes.
  4. Off the heat, whisk in 3/4 cup of the cheddar, the eggs, scallions, and pepper. Nestle the shrimp into the grits so that they are no longer visible. Smooth the grit-shrimp filling into an even layer in the skillet, then sprinkle the remaining 3/4 cup cheddar over the top. Bake the casserole until the top is browned and the grits are hot, about 15 minutes. Let the casserole cool for 10 minutes before serving.

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