Skip to content

Shrimp and Grits Dressing

Shrimp and Grits Dressing

Shrimp and Grits Dressing

Shrimp and Grits Dressing

Ingredients

1 pound peeled, medium-size raw shrimp

3 cups chicken broth

1/2 tsp. salt

1/4 tsp. ground red pepper

1 cup uncooked regular grits

1/2 cup butter

3 large eggs, lightly beaten

1 red bell pepper, diced

1 cup fine, dry breadcrumbs

1 cup chopped green onions

1/2 cup grated Parmesan cheese

Directions

Preheat oven to 325 degrees. Devein shrimp, if desired.

Bring broth and next two ingredients to a boil in a large saucepan over medium-high heat. Whisk in grits, and return to a boil; reduce heat to low, and stir in butter. Cover and simmer, stirring occasionally, 10 minutes or until liquid is absorbed. Remove from heat.

Stir together eggs and next four ingredients in a large bowl. Gradually stir about one-fourth of hot grits mixture into egg mixture; add egg mixture to remaining hot grits mixture, stirring constantly. Stir in shrimp until well blended. Pour grits mixture into a lightly greased 11-x 7-inch baking dish.

Bake at 325 degrees for 55 minutes to 1 hour or until mixture is set. Let stand 10 minutes.

https://freerecipenetwork.com/shrimp-and-grits-dressing/

36 thoughts on “Shrimp and Grits Dressing”

  1. Can this dish get made ahead of time? I wanted to take it to work for a potluck; but Iā€™d have to make it a day early.

      1. The direction don’t say when to a the shrimp. What are the two ingredients being mix with the broth? Grits and what else?

        1. Gradually stir about one-fourth of hot grits mixture into egg mixture; add egg mixture to remaining hot grits mixture, stirring constantly.**(add shrimp now after egg mixture and hot grits)** <--Stir in shrimp until well blended. the two ingredients being mix with the broth are salt & pepper then add grits.

      1. It is in the body of the description

        Stir together eggs and next four ingredients in a large bowl. Gradually stir about one-fourth of hot grits mixture into egg mixture; add egg mixture to remaining hot grits mixture, stirring constantly. Stir in shrimp until well blended. Pour grits mixture into a lightly greased 11-x 7-inch baking dish.

      1. You could put some cheese on top and melt it. Also you could add a side dish to go along with it like maybe carrot slaw or buttered baby potatoes, or a nice salad

      2. I’m tweaking this recipe to add kielbasa sausage with the shrimp. After sautĆ©ing in a skillet I am leaving the grease and adding white wine and heaving whipping cream, which will serve as my sauce.

    1. What about garlic and herb bread crumbs, you think?

      The shrimp doesnā€™t need to be sautĆ©ed in advance of adding to recipe, right? I marinated shrimp in garlic and old bay overnight.

      Using stock instead of broth. Hoping changes will not make it too salty so cutting out separate salt in recipe.

      1. I think garlic and herb crumbs would make it nice. I wouldn’t worry about sauteeing them in advance. Nothing wrong with changing it up. If it works great I will make some updates to the recipe. Let me know how it went and what changes were made. I will update. Thank you

      1. I haven’t tried this one yet but if you do let me know. I will add it.

        Vegan Shrimp and Grits

        3 cups vegetable stock
        3/4 cup yellow stone-ground grits
        1/8 cup extra virgin olive oil
        1 tsp. soy margarine
        1 small onion, sliced
        2 cloves garlic, minced
        1 lb. vegan shrimp
        1/4 tsp. thyme
        1/4 tsp. salt
        1/8 tsp. white pepper

        In a medium saucepan, bring the stock to a boil. Stir in the grits and reduce the heat to low. Cook, stirring occasionally, until silky, about 10 minutes.
        Meanwhile, heat the olive oil and margarine in a skillet over medium heat. SautĆ© the onions until tender, then toss in the garlic and vegan shrimp. Season with the thyme, salt, and pepper and cook for 4 to 5 minutes, or according to ā€œshrimpā€ package directions.
        Spoon the ā€œshrimpā€ mixture over the grits and serve hot.
        Makes 4 servings

    2. Hi. I want to know if u could use cornbread dressing in the box instead of bread crumbs
      If so how much to use
      I want to stuff them in cornish hens. Do u think that would be a bad idea. If not do I stuff hens uncooked or cooked.

    3. I am having a hard time finding “regular grits.” I read somewhere else that I could use quick grits but not instant grits. Is this correct?

    4. Being from south Louisiana, we have access to all kinds of fresh seafood. I’m thinking of adding crawfish as well as crab along with the shrimp. Too much?

    5. Do you cover and bake?
      Did you bake in gas or electric oven? Electric ovens may have to bake at 350 because some of them don’t hold heat evenly, right? Or should it stay at 325?

    Leave a Reply to J Rowell Cancel reply

    Your email address will not be published. Required fields are marked *