Ingredients
6 tablespoons butter, divided
1 cup celery, diced
1 cup yellow onion, diced
1 cup red bell pepper, diced
6 garlic cloves, minced
2 teaspoons fresh thyme leaves
1 teaspoon coarse kosher salt
1 teaspoon Old Bay Seasoning
1/2 teaspoon smoked paprika
3 1/2 cups seafood stock, divided
1 cup uncooked grits
3 large eggs, beaten well
1 tablespoon fresh lemon juice
1 cup fine breadcrumbs
1 pound medium shrimp, shelled and deveined
1/2 cup Parmesan cheese, shredded
2 tablespoons fresh chives, diced, for serving
Instructions
- Preheat oven to 325℉. Butter or spray an 11x7-inch baking dish, if using instead of cast iron skillet.
- Heat cast iron skillet over medium heat. Add 3 tablespoons butter, along with diced celery, onion, red bell pepper and minced cloves garlic. Season with a pinch of salt and pepper. Sauté until veggies are tender and fragrant, about 8 minutes. Add fresh thyme, 1 teaspoon salt, 1 teaspoon Old Bay Seasoning and 1/2 teaspoon smoked paprika to the vegetables. Mix to combine and let it bloom in the pan for about one minute.
- Add 3 cups of seafood stock to the skillet and raise 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.
- In a large measuring cup or bowl, combine remaining 1/2 cup of stock (cooled), 3 eggs and lemon juice. Whisk to combine. Add one cup of the hot grits mixture to the eggs, whisking constantly to temper the eggs. Then add the egg and grits mixture back into the skillet of grits, whisking constantly for about 30 seconds. Finally, add fine bread crumbs and pound of medium-size raw shrimp to the grits mixture and stir. Spread evenly in the skillet, or, if baking in another casserole dish, pour and spread evenly in a greased casserole dish.
- Scatter remaining 3 tablespoons of butter over the top of the dressing, then sprinkle with Old Bay.
- Bake for 45-55 minutes, until shrimp are cooked through and mixture is set. Remove from oven and let it rest for 10 minutes before serving. Top with diced chives.
Notes
Use white or yellow grits in this recipe.
Substitute Cajun seasoning for Old Bay, or check out Best Substitutes for Old Bay.
Storage and Reheating
Keep leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, bake gently until heated through or warm on stovetop in a bit of stock or butter over medium.
- Prep Time: 20
- Cook Time: 65
- Category: Easy Recipes
- Method: Oven and Stove Top
- Cuisine: American, Southern