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Shrimp and Grits Casserole


From Lisa's Carolina Kitchen - Lisa Carter Waring

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Rate this recipe 4.5/5 (19 Votes)


  • 1 cup of yellow stone ground grits (I used regular)
  • 2 cups water
  • 2 cups heavy whipping cream
  • 3 slices bacon
  • 2 teaspoons salt
  • 1 teaspoon pepper
  • 2 chopped scallions
  • 1 minced clove garlic
  • 1.5 lbs. uncooked, peeled and de-veined fresh medium-sized shrimp


Adapted from


Step 1

Put the water and cream in a saucepan and bring to a boil on medium high heat. Add grits and turn too low and cook for 25 minutes uncovered, stirring often. Add salt and pepper to grits, stir and then cover the cooked grits to keep warm. Next fry the three slices of bacon crisp, drain and crumble the bacon and set to the side. Add scallions and garlic to the frying pan and cook in the bacon fat on medium high for 3 to 4 minutes until garlic is translucent and scallions are tender. Add the shrimp to the pan and cook on medium high three or four minutes stirring often until shrimp is pink and firm. Place grits in a serving bowl and add shrimp mixture to the top. Sprinkle with the crumbled bacon and remaining scallions.


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