{"id":338202,"date":"2018-01-01T00:00:00","date_gmt":"2017-09-26T00:03:00","guid":{"rendered":"http:\/\/origin-www.tasteofhome.com\/recipes\/oven-baked-shrimp-grits\/"},"modified":"2025-04-09T19:42:46","modified_gmt":"2025-04-10T00:42:46","slug":"oven-baked-shrimp-grits","status":"publish","type":"recipe","link":"https:\/\/www.tasteofhome.com\/recipes\/oven-baked-shrimp-grits\/","title":{"rendered":"Shrimp and Grits Bake"},"content":{"rendered":"<p>Shrimp and grits have a well-deserved reputation as a southern staple. The most traditional way to make grits is on the stovetop, where they cook to a creamy porridge. But like <a href=\"https:\/\/www.tasteofhome.com\/article\/grits-vs-cornmeal-vs-polenta\/\" data-name=\"www.tasteofhome.com\/article\/grits-vs-cornmeal-vs-polenta\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">cornmeal and polenta<\/a>, grits can be made in the oven. When you bake grits, you can still mix in extras like diced tomatoes, chiles and handfuls of cheese. The bonus is the crispy golden crust achieved, which acts as a platter for sweet, succulent shrimp.<\/p>\n<p>Baked grits have far more texture than stovetop <a href=\"https:\/\/www.tasteofhome.com\/recipes\/southern-shrimp-and-grits\/\" data-name=\"www.tasteofhome.com\/recipes\/southern-shrimp-and-grits\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">shrimp and grits<\/a>. A pot of grits becomes runny if you use too much liquid, or lumpy and even burnt if you don&#8217;t stir, stir, stir. The consistent, enveloping heat of the oven prevents both of these problems. Baking grits takes time, so to avoid overcooking the shrimp, it&#8217;s sauteed in butter on the stovetop along with green bell peppers, onion and plenty of garlic, until it&#8217;s tender and sweet.<\/p>\n<h2>Shrimp and Grits Bake Ingredients<\/h2>\n<ul>\n<li><strong>Chicken broth:<\/strong> Bake grits in chicken broth to build a rich base. Choose reduced-sodium broth so you can better control the saltiness of this dish, or make a salt-free <a href=\"https:\/\/www.tasteofhome.com\/recipes\/homemade-chicken-broth\/\" data-name=\"www.tasteofhome.com\/recipes\/homemade-chicken-broth\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">chicken broth<\/a> from scratch.<\/li>\n<li><strong>Quick-cooking grits:<\/strong> Grits come in many forms, from instant to stone-ground. Finely ground quick-cooking grits fall in the middle; they&#8217;re done faster than stone-ground or old-fashioned grits, but have more texture and natural flavor than instant grits, which have been precooked and dehydrated.<\/li>\n<li><strong>Tomatoes with green chiles:<\/strong> To add spiciness, prepare this shrimp and grits recipe with canned tomatoes and green chiles (use Ro-Tel or your favorite brand). If you&#8217;d rather dice fresh tomatoes and jalapenos to control the spiciness, put on gloves before you cut the hot peppers and avoid touching your face.<\/li>\n<li><strong>Cheeses:<\/strong> Shredded Monterey Jack and cheddar give baked shrimp and grits more flavor than a single variety of cheese would. The blend melts into the grits better if you <a href=\"https:\/\/www.tasteofhome.com\/article\/why-grate-your-own-cheese\/\" data-name=\"www.tasteofhome.com\/article\/why-grate-your-own-cheese\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">grate the cheese<\/a> yourself. Bagged shredded cheeses have preservatives that will leave lumps in cheesy grits.<\/li>\n<li><strong>Butter:<\/strong> Cook vegetables in butter for rich flavor, and to aid browning and caramelization. Some southern cooks choose lard instead when they cook grits. There&#8217;s quite a <a href=\"https:\/\/www.tasteofhome.com\/article\/the-difference-between-butter-margarine-shortening-and-lard\/\" data-name=\"www.tasteofhome.com\/article\/the-difference-between-butter-margarine-shortening-and-lard\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">difference between butter, margarine, shortening and lard<\/a>, so make sure you use the one you like best.<\/li>\n<li><strong>Green pepper:<\/strong> Green bell peppers have a sweet, mild bite that makes them ideal for <a href=\"https:\/\/www.tasteofhome.com\/collection\/juicy-shrimp-recipes\/\" data-name=\"www.tasteofhome.com\/collection\/juicy-shrimp-recipes\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">juicy shrimp recipes<\/a>.<\/li>\n<li><strong>Onion:<\/strong> An onion might taste sharp when raw, but it turns sweet and golden when cooked in butter. For even softer, sweeter <a href=\"https:\/\/www.tasteofhome.com\/recipes\/caramelized-onions-2\/\" data-name=\"www.tasteofhome.com\/recipes\/caramelized-onions-2\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">caramelized onions<\/a>, cook them longer over lower heat.<\/li>\n<li><strong>Shrimp:<\/strong> Uncooked medium shrimp (31-40 per pound) cost less than larger ones and come off the stovetop juicy and bite-sized. Choose raw shrimp when sauteeing; precooked shrimp will become chewy in just a few minutes in a hot pan.<\/li>\n<li><strong>Garlic:<\/strong> <a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-mince-garlic\/\" data-name=\"www.tasteofhome.com\/article\/how-to-mince-garlic\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">Minced garlic<\/a> quickly turns golden and loses its sharp bite when sauteed.<\/li>\n<li><strong>Ground pepper:<\/strong> Season the dish with ground pepper to taste.<\/li>\n<\/ul>\n<h2>Directions<\/h2>\n<h3>Step 1: Bake the grits<\/h3>\n<p>Preheat the oven to 350\u00b0F. In a 13&#215;9-inch or 2-1\/2-quart baking dish, combine the broth and grits. Bake the grits, uncovered, until the liquid is absorbed and the grits become tender, 30 to 35 minutes.<\/p>\n<h3>Step 2: Add the tomatoes and cheese<\/h3>\n<p>Stir in the drained tomatoes with green chiles, Monterey Jack cheese and 1\/2 cup cheddar cheese. Continue to bake the grits, uncovered, until heated through, about 10 minutes. Sprinkle them with freshly ground black pepper and the remaining cheddar cheese, then let the grits stand for five minutes.<\/p>\n<p><em>Editor&#8217;s Tip:<\/em> Your oven&#8217;s accuracy and the type of baking dish will affect the cooking time (<a href=\"https:\/\/www.tasteofhome.com\/article\/baking-in-glass-vs-metal-vs-ceramic\/\" data-name=\"www.tasteofhome.com\/article\/baking-in-glass-vs-metal-vs-ceramic\/\" data-module=\"content engagement\" data-position=\"embedded links\" target=\"_blank\" rel=\"noopener noreferrer\">baking in glass, metal and ceramic<\/a> will have different results). Check that the grits have absorbed all the broth before you add the tomatoes. Drain these well so that you don&#8217;t add too much liquid to the pan in the final minutes.<\/p>\n<h3>Step 3: Cook the topping<\/h3>\n<p>In a large skillet, heat the butter over medium-high heat. Saute the green pepper and onion until they&#8217;re tender, six to eight minutes. Add the shrimp and garlic, then cook and stir until the shrimp turns pink, for two to three minutes. Spoon the shrimp mixture over the baked grits.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-2130844 size-large\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/04\/Shrimp-and-Grits-Bake_FT25_97347_EC_0306_3.jpg?fit=700%2C1024\" alt=\"A plate of cheesy grits topped with saut\u00e9ed shrimp, green bell peppers, and onions is shown. \" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">ELLIE CROWLEY FOR TASTE OF HOME<\/span><\/span><\/p>\n<h2>Shrimp and Grits Bake Variations<\/h2>\n<ul>\n<li><strong>Replace the chicken broth:<\/strong> For a pescatarian-friendly version of this recipe, use vegetable stock instead of chicken broth. Shrimp stock gives the grits a hint of shellfish flavor, and you can make it for practically no extra cost from the shells you peeled off of the raw shrimp.<\/li>\n<li><b>Make it crispy:<\/b> Put the grits under the broiler for a few minutes before adding the shrimp. The intense heat will make the grits nice and crunchy on top. Watch them closely as they sit under the broiler to ensure a golden brown surface.<\/li>\n<li><strong>Add spice:<\/strong> Sprinkle the shrimp with <a href=\"https:\/\/www.tasteofhome.com\/recipes\/creole-seasoning-mix\/\" data-name=\"www.tasteofhome.com\/recipes\/creole-seasoning-mix\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">Creole seasoning mix<\/a> before you saute them, or toss minced green chiles or chipotles in adobo into the pan with the bell pepper.<\/li>\n<\/ul>\n<h2>How to Store Shrimp and Grits Bake<\/h2>\n<p>Store the sauteed shrimp mixture and baked grits separately in the refrigerator. Cover the pan tightly or store the leftovers in individual portions. As soon as the shellfish mixture cools, pack it into another container with a tight-fitting lid.<\/p>\n<h3>How long does a shrimp and grits bake last?<\/h3>\n<p>Shrimp and grits bake lasts for three to four days in the refrigerator. Expect leftover baked grits to stiffen in the fridge until they slice as easily as cornbread.<\/p>\n<h3>How do you reheat shrimp and grits bake?<\/h3>\n<p>Reheat a pan of baked grits in a preheated oven like you would <a href=\"https:\/\/www.tasteofhome.com\/article\/reheating-lasagna\/\" data-name=\"www.tasteofhome.com\/article\/reheating-lasagna\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">reheat lasagna<\/a> or a casserole. For faster results, cut the cold grits into individual servings and pan-fry them in a little butter until they&#8217;re golden and warmed through. Then reheat the shrimp topping in the hot buttered skillet, stirring constantly until the shrimp are warm.<\/p>\n<h2>Shrimp and Grits Bake Tips<\/h2>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-2130845 size-large\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/04\/Shrimp-and-Grits-Bake_FT25_97347_EC_0306_4.jpg?fit=700%2C1024\" alt=\"Plates of shrimp and grits topped with green peppers, onions, and melted cheese. A fork rests on one plate. \" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">ELLIE CROWLEY FOR TASTE OF HOME<\/span><\/span><\/p>\n<h3>What&#8217;s the best way to clean and devein shrimp?<\/h3>\n<p>Thaw frozen raw shrimp overnight in the fridge before you try to remove their shells. If the heads and legs are still attached, remove these first; our guide on <a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-clean-shrimp\/\" data-name=\"www.tasteofhome.com\/article\/how-to-clean-shrimp\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">how to clean shrimp<\/a> will show you the technique. Then, peel each shrimp by pinching the flesh with your fingers and pulling off the body and tail shell with the other hand. If you see a dark vein running down the back of the shrimp and want to remove it, tease it out with the tip of a paring knife.<\/p>\n<h3>What can you serve with shrimp and grits bake?<\/h3>\n<p>Serve shrimp and grits bake with other Lowcountry comfort food. Simmer a pot of <a href=\"https:\/\/www.tasteofhome.com\/recipes\/southern-black-eyed-peas\/\" data-name=\"www.tasteofhome.com\/recipes\/southern-black-eyed-peas\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">black-eyed peas<\/a> as a filling side dish. <a href=\"https:\/\/www.tasteofhome.com\/recipes\/roasted-fresh-okra\/\" data-name=\"www.tasteofhome.com\/recipes\/roasted-fresh-okra\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">Roasted okra<\/a> makes a light side dish of a classic southern vegetable. Add <a href=\"https:\/\/www.tasteofhome.com\/recipes\/seasoned-crab-cakes\/\" data-name=\"www.tasteofhome.com\/recipes\/seasoned-crab-cakes\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">seasoned crab cakes<\/a> for a seafood feast, or serve the shrimp and grits casserole as a side dish for <a href=\"https:\/\/www.tasteofhome.com\/recipes\/catfish-parmesan\/\" data-name=\"www.tasteofhome.com\/recipes\/catfish-parmesan\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">catfish Parmesan<\/a>. Kick off the party with glasses of refreshing <a href=\"https:\/\/www.tasteofhome.com\/recipes\/bourbon-slush\/\" data-name=\"www.tasteofhome.com\/recipes\/bourbon-slush\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">bourbon slush<\/a> or homemade lemonade, and cap the meal with creamy slices of <a href=\"https:\/\/www.tasteofhome.com\/recipes\/world-s-best-lemon-pie\/\" data-name=\"www.tasteofhome.com\/recipes\/world-s-best-lemon-pie\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">lemon meringue pie<\/a>.<\/p>\n\n","protected":false},"excerpt":{"rendered":"<p>A shrimp and grits bake means the grits are baked until creamy and golden, while the shrimp are sauteed with vegetables to serve on top.<\/p>\n","protected":false},"author":7061,"featured_media":2123329,"comment_status":"closed","ping_status":"closed","template":"","meta":{"ep_exclude_from_search":false},"tags":[304032,304162,305883,304292,305487,307049,303966,303887,306848,304268,324623,307559,304243,307064,304150,303883],"categories-v2":[308623,309439,311532,308988,308481,308305,310796,310085,308495,308478,309603,259483,309177,310541,309586,310142,309434,308476],"coauthors":[342010],"recommended_recipes":[{"post_title":"Southern Shrimp and Grits","post_link":"\/recipes\/southern-shrimp-and-grits\/","post_image":"\/wp-content\/uploads\/2018\/01\/Southern-Shrimp-Grits_EXPS_FT24_140896_JR_0213_1.jpg"},{"post_title":"Sheet-Pan Chipotle Lime Shrimp Bake","post_link":"\/recipes\/sheet-pan-chipotle-lime-shrimp-bake\/","post_image":"\/wp-content\/uploads\/2025\/04\/Sheet-Pan-Chipotle-Lime-Shrimp-Bake_EXPS_FT25_206523_JR_0409_1.jpg"},{"post_title":"Shrimp and Macaroni Casserole","post_link":"\/recipes\/shrimp-macaroni-casserole\/","post_image":"\/wp-content\/uploads\/2025\/04\/Shrimp-Macaroni-Casserole_EXPS_FT25_42464_JR_0327_1.jpg"},{"post_title":"Shrimp & Crab Casserole","post_link":"\/recipes\/shrimp-crab-casserole\/","post_image":"\/wp-content\/uploads\/2025\/05\/Shrimp-Crab-Casserole_EXPS_TOHD25_59746_JonathanMelendez_01.jpg"},{"post_title":"Shrimp and Corn Stir-Fry","post_link":"\/recipes\/shrimp-corn-stir-fry\/","post_image":"\/wp-content\/uploads\/2025\/04\/Shrimp-Corn-Stir-Fry_EXPS_FT25_115058_JR_0405_1.jpg"},{"post_title":"Wild Rice Shrimp Bake","post_link":"\/recipes\/wild-rice-shrimp-bake\/","post_image":"\/wp-content\/uploads\/2025\/04\/Wild-Rice-Shrimp-Bake_EXPS_FT25_20445_EC_0417_1.jpg"},{"post_title":"Grits & Sausage Casserole","post_link":"\/recipes\/grits-n-sausage-casserole\/","post_image":"\/wp-content\/uploads\/2018\/01\/Grits-N-Sausage-Casserole_EXPS_BMZ19_18233_B11_29_8b.jpg"},{"post_title":"Easy Baked Shrimp","post_link":"\/recipes\/easy-baked-shrimp\/","post_image":"\/wp-content\/uploads\/2024\/04\/Easy-Baked-Shrimp_EXPS_THVP24_276437_MR_04_23_2.jpg"},{"post_title":"Shrimp Fried Rice","post_link":"\/recipes\/shrimp-fried-rice\/","post_image":"\/wp-content\/uploads\/2017\/09\/exps17773_THD143241D01_07_4b_WEB.jpg"},{"post_title":"Fajita-Style Shrimp and Grits","post_link":"\/recipes\/fajita-style-shrimp-and-grits\/","post_image":"\/wp-content\/uploads\/2017\/09\/Fajita-Style-Shrimp-and-Grits_EXPS_THN17_203732_B06_20_5b.jpg"},{"post_title":"Crock-Pot Grits","post_link":"\/recipes\/slow-cooker-grits\/","post_image":"\/wp-content\/uploads\/2025\/01\/Crock-Pot-Grits_EXPS_TOHD24_159386_KristinaVanni_4.jpg"},{"post_title":"Easy Shrimp Stir-Fry","post_link":"\/recipes\/easy-shrimp-stir-fry\/","post_image":"\/wp-content\/uploads\/2018\/01\/Easy-Shrimp-Stir-Fry_EXPS_THVP24_26473_MR_04_01_2.jpg"},{"post_title":"Cheese 'n' Grits Casserole","post_link":"\/recipes\/cheese-n-grits-casserole\/","post_image":"\/wp-content\/uploads\/2024\/08\/EXPS_TOHD24_33288_KristinaVanni_1.jpg"},{"post_title":"Grits Pie","post_link":"\/recipes\/grits-pie\/","post_image":"\/wp-content\/uploads\/2017\/09\/Grits-Pie_exps158220_CW2376966C06_19_2bC_RMS.jpg"},{"post_title":"Sunday Shrimp Pasta Bake","post_link":"\/recipes\/sunday-shrimp-pasta-bake\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps29531_TH944554D33C.jpg"},{"post_title":"Simple Shrimp Stir-Fry","post_link":"\/recipes\/simple-shrimp-stir-fry\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps21761_LT10351D13A.jpg"},{"post_title":"Grits Casserole","post_link":"\/recipes\/grits-casserole\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps3291_cas91p51ctran.jpg"},{"post_title":"Simple Shrimp Scramble","post_link":"\/recipes\/simple-shrimp-scramble\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps24097_QC10480D14A.jpg"},{"post_title":"Artichoke Shrimp Bake","post_link":"\/recipes\/artichoke-shrimp-bake\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps40445_SD1440070D19A.jpg"}],"acf":{"long_pin":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/Oven-Baked-Shrimp---Grits_EXPS_FT25_97347_EC_0306_1.jpg","long_pin_file":{"ID":2130846,"id":2130846,"title":"Shrimp And Grits Bake Longpin Toh 2x3 Templates","filename":"Shrimp-and-Grits-Bake_longpin_TOH_2x3_TEMPLATES.jpg","filesize":743089,"url":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/04\/Shrimp-and-Grits-Bake_longpin_TOH_2x3_TEMPLATES.jpg","link":"https:\/\/www.tasteofhome.com\/?attachment_id=2130846","alt":"Shrimp And Grits Bake Longpin Toh 2x3 Templates","author":"7926","description":"","caption":"","name":"shrimp-and-grits-bake_longpin_toh_2x3_templates","status":"inherit","uploaded_to":2130390,"date":"2025-04-04 14:05:29","modified":"2025-04-04 14:08:26","menu_order":0,"mime_type":"image\/jpeg","type":"image","subtype":"jpeg","icon":"https:\/\/www.tasteofhome.com\/wp-includes\/images\/media\/default.png","width":1000,"height":1500,"sizes":{"thumbnail":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/04\/Shrimp-and-Grits-Bake_longpin_TOH_2x3_TEMPLATES.jpg?resize=150,150","thumbnail-width":150,"thumbnail-height":150,"medium":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/04\/Shrimp-and-Grits-Bake_longpin_TOH_2x3_TEMPLATES.jpg?fit=300,300","medium-width":300,"medium-height":300,"medium_large":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/04\/Shrimp-and-Grits-Bake_longpin_TOH_2x3_TEMPLATES.jpg?fit=768,0","medium_large-width":768,"medium_large-height":0,"large":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/04\/Shrimp-and-Grits-Bake_longpin_TOH_2x3_TEMPLATES.jpg?fit=700,1024","large-width":700,"large-height":1024}},"ncv_override_generic_settings_option":false,"ncv_autoplay_option":"","ncv_stickyplay_option":"","ncv_ads_option":"","ncv_mute_option":"","ncv_comscore_option":"","ncv_autoplay_mobile_option":"","ncv_viewable_threshold_option":"","ncv_sticky_offset_option":"","ncv_autopause_option":"","ncv_sticky_offset_mobile_option":"","ncv_autopause_mobile_option":"","ncv_sticky_mobile_option":"","ncv_remove_player_option":false,"ncv_moat_option":""},"recipe_schema":{"@context":"https:\/\/schema.org","@type":"Recipe","@id":"https:\/\/www.tasteofhome.com\/recipes\/oven-baked-shrimp-grits\/","name":"Shrimp and Grits Bake","datePublished":"2018-01-01","dateModified":"2025-04-09","prepTime":"PT20M","cookTime":"PT40M","totalTime":"PT60M","image":{"@type":"ImageObject","url":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/03\/Oven-Baked-Shrimp-Grits_EXPS_FT25_97347_EC_0306_1.jpg","height":1200,"width":1200},"recipeCategory":["Dinner"],"description":"This savory, comforting shrimp and grits bake requires a little oven time for the creamy grits and a quick saute for the shrimp.","recipeIngredient":["1 carton (32 ounces) chicken broth","1 cup quick-cooking grits","1 can (10 ounces) diced tomatoes and green chiles, drained","1 cup shredded Monterey Jack cheese","1 cup shredded cheddar cheese, divided","Freshly ground pepper","2 tablespoons butter","1 medium green pepper, chopped","1 medium onion, chopped","1 pound uncooked shrimp (31-40 per pound), peeled and deveined","2 garlic cloves, minced"],"recipeInstructions":[{"@type":"HowToStep","name":"Bake the grits","text":"Preheat the oven to 350\u00b0F. In a 13x9-inch or 2-1\/2-quart baking dish, combine the broth and grits. Bake the grits, uncovered, until the liquid is absorbed and the grits become tender, 30 to 35 minutes."},{"@type":"HowToStep","name":"Add the tomatoes and cheese","text":"Stir in the drained tomatoes with green chiles, Monterey Jack cheese and 1\/2 cup cheddar cheese. Continue to bake the grits, uncovered, until heated through, about 10 minutes. Sprinkle them with freshly ground black pepper and the remaining cheddar cheese, then let the grits stand for five minutes. Editor's Tip: Your oven's accuracy and the type of baking dish will affect the cooking time (baking in glass, metal and ceramic will have different results). Check that the grits have absorbed all the broth before you add the tomatoes. Drain these well so that you don't add too much liquid to the pan in the final minutes."},{"@type":"HowToStep","name":"Cook the topping","text":"In a large skillet, heat the butter over medium-high heat. Saute the green pepper and onion until they're tender, six to eight minutes. Add the shrimp and garlic, then cook and stir until the shrimp turns pink, for two to three minutes. Spoon the shrimp mixture over the baked grits.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/04\/Shrimp-and-Grits-Bake_FT25_97347_EC_0306_3.jpg?fit=700,1024"}],"recipeYield":"6 servings","author":[{"@type":"Person","name":"Julie Laing"}],"nutrition":{"@type":"NutritionInformation","calories":" 360 calories","fatContent":"18g fat (10g saturated fat)","cholesterolContent":"141mg cholesterol","sodiumContent":"1199mg sodium","carbohydrateContent":"26g carbohydrate (2g sugars","fiberContent":"2g fiber)","proteinContent":"25g protein. "},"aggregateRating":{"@context":"http:\/\/schema.org\/","@type":"AggregateRating","ratingValue":4.3333335,"reviewCount":6,"worstRating":1,"bestRating":5},"review":[{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2018-12-31","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"CarlenBourgeois"},"reviewBody":"I did not have chicken broth, so I used unsalted beef stock. Being a native New Orleanian, I also added 2 capsfull of Zatarain's crab boil to the onion, garlic and chive, rather than green onions and Tony Chachere's Cajun seasoning (I rarely use black pepper). I used a casserole dish, so the cooking time in the oven was closer to 45 - 50 minutes. The play between the sweet sauteed white onions and the crab boil was delicious.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2018-05-28","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"justmbeth"},"reviewBody":"Decent shrimp and grits recipe.  Perhaps I will add a bit more seasoning next time, especially to the shrimp, like some cajun seasoning.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2019-01-08","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"RiannaBrazee"},"reviewBody":"Very easy and delicious. If you are sensitive to spice cut the tomatoes with chili\u2019s to 1\/2. I also added a healthy splash of heavy whipping cream to the grits. Easy and delicious","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2019-02-08","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"mrscessna"},"reviewBody":"It took a bit longer to bake than the recipe states, but it was a nice to change from our usual dinner.  I think the suggestion for creole spice would have been a good addition for more flavor.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2019-01-10","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"PatriciaGagliardi"},"reviewBody":"Very easy to make and my family loved it","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2018-03-20","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"evaely"},"reviewBody":"This was an awesome recipe. Very easy to make and flavorful. I added some chipotle peppers in adobe sauce  to the grits and some Jamaican jerk spice to the shrimp and sprinkled it with cilantro before serving to give it a little extra kick. Will definitely make this again.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}}]},"video":{"data":{"status":204},"message":"No shortcode found in recipe"},"rms_legacy_id":"97347","romance_copy_dek":"This savory, comforting shrimp and grits bake requires a little oven time for the creamy grits and a quick saute for the shrimp.","enhanced_recipe_title":"Shrimp and Grits Bake","rms_legacy_data":{"RecipeCategories":null,"Ingredients":[{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 carton (32 ounces) chicken broth","IngredientText":"1 carton (32 ounces) chicken broth"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 cup quick-cooking grits","IngredientText":"1 cup quick-cooking grits"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 can (10 ounces) diced tomatoes and green chiles, drained","IngredientText":"1 can (10 ounces) diced tomatoes and green chiles, drained"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 cup shredded Monterey Jack cheese","IngredientText":"1 cup shredded Monterey Jack cheese"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 cup shredded cheddar cheese, divided  ","IngredientText":"1 cup shredded cheddar cheese, divided  "},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"Freshly ground pepper","IngredientText":"Freshly ground pepper"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"2 tablespoons butter","IngredientText":"2 tablespoons butter"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 medium green pepper, chopped","IngredientText":"1 medium green pepper, chopped"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 medium onion, chopped","IngredientText":"1 medium onion, chopped"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 pound uncooked shrimp (31-40 per pound), peeled and deveined","IngredientText":"1 pound uncooked shrimp (31-40 per pound), peeled and deveined"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"2 garlic cloves, minced","IngredientText":"2 garlic cloves, minced"}],"FeaturedImage":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/Oven-Baked-Shrimp---Grits_EXPS_FT25_97347_EC_0306_1.jpg","RecipeId":97347,"AttachmentSourceId":null,"AttachmentSource":"Taste Recipes","PhotoCredit":"Shrimp and Grits Bake Recipe photo by Taste Recipes","VideoCode":null,"RecipeAttachmentFileName":"Oven-Baked-Shrimp---Grits_EXPS_FT25_97347_EC_0306_1.jpg","ContributorId":null,"Firstname":"Jerri","Lastname":"Gradert","City":"Lincoln","StateDescription":"Nebraska","IsCommunityCook":false,"TimeCallout":"Prep: 20 min. 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