A delightful twist on the classic shrimp and grits, this casserole is creamy, cheesy, and perfect for any occasion.
Preheat your oven to 350°F (175°C).
Preheating ensures even cooking and the casserole bakes perfectly.
In a large saucepan, bring 4 cups of water to a boil. Gradually whisk in the grits and reduce the heat to low. Cook, stirring occasionally, until thickened, about 20 minutes.
Stirring prevents lumps and ensures a creamy texture.
Stir in the cheddar cheese, Monterey Jack cheese, and butter into the cooked grits until melted and smooth.
Adding the cheese while the grits are hot helps it melt evenly.
In a skillet over medium heat, sauté the green onions, bell pepper, and garlic until tender, about 5 minutes.
Cook until the vegetables are fragrant and slightly softened.
Combine the sautéed vegetables, shrimp, tomatoes, cayenne pepper, salt, and black pepper in a mixing bowl.
Mix gently to avoid breaking the shrimp.
Layer the shrimp mixture over the grits in a greased baking dish.
Spread evenly for consistent baking.
Bake in the preheated oven until bubbly and golden, about 30 minutes.
Check for bubbling edges to ensure it's cooked through.
Let the casserole cool slightly before serving. Enjoy your creamy shrimp and cheese grits bake!
Cooling helps the casserole set for easier serving.
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