Creamy cheddar grits topped with buttery, Cajun-spiced shrimp—baked into one cozy casserole that’s rich, smoky, and ready in under an hour.

1 cup stone-ground grits

3 cups chicken broth

1 cup whole milk

1½ cups sharp cheddar cheese, shredded

2 large eggs

1½ lbs large shrimp, peeled and deveined

6 tbsp unsalted butter, divided

2 tbsp Cajun seasoning

4 cloves garlic, minced

1 tbsp fresh lemon juice

Green onions, for garnish

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1. Preheat oven to 375°F (190°C) and grease a 9×13 baking dish.

2. Bring chicken broth and milk to a simmer, then whisk in grits slowly to avoid lumps.

3. Reduce heat and cook, stirring occasionally, about 20 minutes until thick and creamy.

4. Off heat, stir in cheddar cheese until melted, then whisk in eggs quickly.

5. Pour grits mixture into the prepared baking dish.

6. Melt half the butter in a skillet over medium-high heat; add shrimp and Cajun seasoning, tossing to coat.

7. Cook shrimp about 2 minutes per side until just pink, adding garlic and remaining butter in the last minute.

8. Arrange shrimp over the grits and drizzle with any butter left in the pan.

9. Bake 15 to 18 minutes until bubbling and lightly golden.

10. Finish with lemon juice and green onions before serving.

Don’t rush the grits—low and slow gives the creamiest texture.

Slightly undercook the shrimp in the skillet since they’ll finish baking in the oven.

Assemble the grits layer a day ahead and refrigerate; add and bake the shrimp just before serving.

Freezing isn’t recommended, as the grits texture suffers once thawed.