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Here is a shrimp and grits casserole that can be made ahead. We have served it

Veteran Member
1971 posts
Joined: Aug 15, 2007


Posted to Thread #29613 at 3:10 pm on May 5, 2017

for many a wedding breakfast here. There are not many recipes for grits that can be made ahead.


1 C grits Prepare according to package instructions
4C water (or 1/2 water and 1/2 milk) adding cheese, butter, after cooking

1/4 tsp pepper (white)
1 C shredded cheese
2 TBS butter
salt to taste

3Tbs butter
1 small onion, chopped
1 1/4 C sliced mushrooms
1 14oz. artichoke hearts, drained and quartered
2 TBS white wine
1 lb. shrimp, peeled and cooked
1/2 C fine bread crumbs
1/4 C Parmesan

2 C white sauce
Melt 3 TBS butter in pan. Add 3 TBS flour and 1/2 tsp salt and whisk smooth. Whisk in 2 C milk, bring to a boil stirring constantly. Season with dash of hot sauce and pepper. Cook until thickened. Cover with plastic wrap (onto surface) to keep from forming a skin.

Saute onion, mushrooms in butter until translucent. Add artichoke hearts and heat through. Add wine and cook until it evaporates.
Mix vegetables, shrimp and grits. Place in a buttered 9 X 13 casserole dish. Spread white sauce over the grits.

Mix 1/2 C fine bread crumbs with 1/4 C Parmesan Cheese. Sprinkle over the casserole and drizzle with a little melted butter.

Bake about 20 minutes at 350 until top is browned and the casserole is bubbly. Do not overcook or the shrimp will dry out and be overdone. Can be fixed one day early and refrigerated. However, remove from fridge at least one hour before cooking.

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