Shrimp and Grits Dressing Recipe

Your favorite Thanksgiving side dish meets your favorite low country dinner. This Shrimp and Grits Dressing is packed with cajun flavors and textures and creates a spectacular Thanksgiving side dish, or Sunday Supper main course.

If you're looking for a new Thanksgiving tradition or Friendsgiving side dish to bring to the party this year, you have to try this savory, satisfying shrimp and grits dressing recipe!

Just like Brussels Sprouts Gratin and Sweet Potato Casserole, this dish is on permanent holiday sides rotation.

The original recipe for Shrimp and Grits Dressing was printed in Southern Living Magazine more than a decade ago. I've modified the seasonings mixture to introduce more spice, and simplified the process of preparing the dish to suit my cooking style.

Ingredients for this recipe:

Before we get to the step by step directions, a few notes about the ingredients:

Old Bay Seasoning: substitute your favorite all purpose or seafood seasoning, or check out Best Substitutes for Old Bay.

Veggies: celery, onion and red bell pepper make up the classic combination, but use what you love. Fennel, shallots and green bell pepper would be delicious, as well.

Seafood stock: substitute veggie stock, or for meat-eaters, chicken stock.

Uncooked grits: substitute polenta, if that's what you have on hand!

Full ingredient list and measurements included in the printable recipe card below.

Step by step instructions:

1. Cook vegetables and spices

Begin by preheating your oven to 325°F then heat a cast iron skillet over medium. Saute celery, onion, red bell pepper and minced garlic cloves in butter. Season with a pinch of salt and pepper.

Sauté until veggies are tender and fragrant, about 8 minutes. Add thyme, 1 teaspoon salt, Old Bay and smoked paprika to the vegetables. Let the spices bloom in the pan for about one minute.

2. Add cheese and grits

Add 3 cups of seafood stock to the skillet and raise the heat to medium-high. Once boiling, reduce to a simmer and add 1 cup of grits.

Stir periodically until the liquid is absorbed and the grits are cooked, about 8-10 minutes. Add parmesan cheese.

3. Add eggs

Combine remaining ½ cup of stock (cooled), 3 eggs and lemon juice. Whisk well.

Add one cup of hot grits mixture to the egg mixture, whisking constantly to temper the eggs. Then add the egg and grits mixture back into the skillet of grits, stirring constantly for about 30 seconds.

4. Here comes the shrimp

Finally, add fine bread crumbs and pound of medium-size raw shrimp to the grits mixture and stir thoroughly. Spread evenly in the skillet, or, if baking in another casserole dish, pour and spread evenly into a greased dish.

Cut the remaining 3 tablespoons of butter and scatter around the top of the dressing, then sprinkle with additional Old Bay.

5. Bake and serve

Bake for 45-55 minutes, until shrimp are cooked and the mixture is set. Remove from oven and let it rest for 10 minutes before serving. Top with diced fresh chives.

What to substitute for Old Bay?

Any kind of Cajun seasoning would work - just start with ½ teaspoon first, as some Cajun seasonings can be spicier and / or saltier than Old Bay Seasoning. Taste the grits mixture before adding the eggs to determine if additional seasoning is needed. Check out Best Substitutes for Old Bay.

Can this dish be made ahead?

The dish can be prepped in advance right up until the point you add the shrimp. Keep the grits mixture and the shrimp separately in the refrigerator and combine just before baking.

What cheese can I substitute for Parmesan?

Parmesan adds a subtle nuttiness to this dish that pairs with the shrimp mixture perfectly. But if you're looking for a southern shrimp and grits experience, a dose of sharp cheddar cheese will do the trick!

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