Shrimp and Grits Casserole

Last week, a mistake turned into a find and an experiment.

I decided to add Ree Drummond's cheese bread to the meal train last weekend.

And instead of mincing garlic, I went to my go-to garlic salt - SO STUPID.

The cheese already makes it all so salty, and this stuff was unpalatable. . .

But WAIT! It DID remind me of the original garlic cheese roll that Aunt Anne, Aunt Peggy, Mary, and Dede have discussed in our memory of the old family recipe.

I remember my grandmother even admitting as she squeezed the stuff out of the tube, "Now, we don't ask what this stuff is. It's just what makes it good."

A couple years ago, I went surfing for a version of it one day - it's gone.

Loved how many tributes I saw to it - and attempts at recreating it:

This tribute even had the Company Grits recipe that I'm convinced we used.

So, as I tasted this over-salted, garlicky, cheddar concoction - I thought of the pound of shrimp I had in the fridge and figured THIS mistake would make garlic cheese grits for a shrimp and grits casserole - my preferred method for the dish. Shrimp stay tender, grits stay creamy.

Because this was experimental, there are things I'd do differently - but:

Garlic Cheese Spread:

1 c. Grated Cheddar Cheese

1 c. Monterey Jack Cheese, Grated

1/2 c. Grated Parmesan Cheese

1/2 c. (Real) Mayonnaise

1/2 cup Butter softened

2 tsp of Garlic Salt (WHOOPS)


3 cups Whole Milk

3 cups Chicken Stock

2 cups Grits (slow or quick)


~ Boil milk and stock then whisk in grits. Cook 5 minutes if quick grits, 30 if slow.

~ Take off heat and fold in the garlic cheese salt spread. . .

~ Cover and let sit while prepping the following.

Shrimp and Grits Casserole:

1 can Green Chiles (*Wish I had used a 15 ounce can of RoTel)

1 lb of peeled and deveined Shrimp - don't chop or cook

2 eggs

1/2 cup of Sour Cream

* Wish I had added kielbasa or bacon. . .

~ Mix the eggs and sour cream, then fold into grits.

~ Mix in chiles and shrimp UNCOOKED!

~ Grease/Spray whatever Pyrex or casserole pan you're using.

~ Bake at 375 degrees for 30 minutes.

The eggs made it puff up a bit, the cheese and butter made the top brown.

Serve with hot sauce.

Next time adding bacon, kielbasa, or CONECUH!


Frankie's Olive Oil

Williams Sonoma Croissants

Joe's Stone Crab Claws