Ingredients
Method
- Preheat the oven to 325°F. Grease an 11x7-inch baking dish with butter or cooking spray if not using a cast iron skillet.
- Heat a cast iron skillet over medium heat. Add 3 tablespoons of butter, diced celery, onion, red bell pepper, and minced garlic. Season with a pinch of salt and pepper. Sauté for about 8 minutes until the vegetables are tender and fragrant. Stir in the fresh thyme, 1 teaspoon salt, 1 teaspoon Old Bay Seasoning, and 1/2 teaspoon smoked paprika. Mix well and cook for one minute to bloom the spices.
- Pour 3 cups of seafood stock into the skillet and increase the heat to medium-high. Bring to a boil, then reduce to a simmer and stir in 1 cup of grits. Cook for 8-10 minutes, stirring occasionally, until the liquid is absorbed and the grits are tender. Stir in the parmesan cheese.
- Whisk together the remaining 1/2 cup of cooled stock, 3 eggs, and lemon juice in a large bowl. Temper the eggs by whisking in one cup of the hot grits mixture. Pour the egg mixture back into the skillet, whisking constantly for 30 seconds. Stir in the bread crumbs and shrimp. Spread the mixture evenly in the skillet or the greased baking dish.
- Dot the top of the mixture with the remaining 3 tablespoons of butter and sprinkle with Old Bay seasoning.
- Bake for 45-55 minutes until the shrimp are cooked and the mixture is set. Let rest for 10 minutes after removing from the oven. Top with diced chives and serve.
Notes
Ingredient Swaps: I have found that chicken stock is a perfectly fine substitute if you cannot find a high quality seafood stock in your local market.
Shrimp Prep: I recommend using medium shrimp for this dish, but if you only have large ones, I suggest cutting them into thirds so you get a piece of shrimp in every single bite.
Preventing Mistakes:
I learned the hard way to take my time when tempering the eggs: whisking the hot grits into the egg mixture slowly is the only way to ensure a silky texture without any unwanted scrambled egg bits.
Make Ahead Strategy: You can sauté the vegetables and cook the grits a day in advance: just store the mixture in the fridge and wait to add the raw shrimp and eggs until right before you are ready to slide it into the oven.
Storage Tips: I usually keep leftovers in an airtight container for up to three days, and I find that reheating them in a covered pan on the stove with a tiny splash of water helps restore that creamy grit consistency.
Serving Suggestion: I love to serve this with a side of hot sauce and a simple green salad because the vinegary heat really helps balance out the rich, buttery flavors of the dressing.
Equipment Choice: I personally prefer using a well-seasoned cast iron skillet for the entire process because it creates those lovely crispy edges that everyone at my table fights over.