Shrimp and Spoonbread Grits | Two southern classics in one tasty dish! via Club Narwhal
Well, fall has quite suddenly arrived here in Michigan and we’re all cozied up in boots, sweaters, and scarves. Since this is my favorite season, I don’t mind–but it does make me a tad nervous for this coming winter. If it’s this cold already, I don’t want to know what is in store for us come January! Luckily, we stayed warm with this ridiculously easy and delicious Cheesy Spoonbread topped with dressed up leftover sausage and shrimp (from our Low Country Boil).

It’s not Shrimp and Grits in the classic sense, but I love that the spoonbread made an easy–and much more low maintenance–substitute for grits. No hovering over a stove or pot babysitting is involved at all!
Easy Corn Spoonbread | Club Narwhal
Plus, that golden cheesy exterior is nothing to scoff at. Turns out that a sprinkle of cheese makes everything better. And its sharp saltiness was the perfect contrast to the low country party going on here.
Shrimp and Spoonbread Grits | Two southern classics in one tasty dish! via Club Narwhal
While it’s not mandatory to bake your spoonbread in a cast iron skillet, it certainly does add a homey touch. Warren’s dad is a firm believer in cast iron so I was lucky enough to marry into a beautifully seasoned skillet and Dutch oven. It has the perfect nonstick patina earned only after years of serious use.
Obviously, I leave all cast iron maintenance to Warren and, let’s be real, all dishes generally. Dish washing is my arch nemesis. Not a great one to have, since we don’t have a dishwasher. Maybe someday we’ll become actual adults…
Shrimp and Spoonbread Grits | Two southern classics in one tasty dish! via Club Narwhal
We’ve been on a serious cornbread kick lately (skillet cornbread goes well with pretty much everything and leftovers make super tasty croutons that top soups  and salads with the perfect amount of autumnal crunch–I’ll share my favorite cornbread recipe later this fall) and this spoonbread has only fed the addiction.
If you’re not familiar with spoonbread, get excited. It’s a super versatile side dish that can be sweet or savory, depending on how you top it (plain spoonbread topped with cinnamon and butter? Major swoon fest), and comes together in literal seconds. You basically just dump stuff in a bowl, mix, and bake.
Shrimp and Spoonbread Grits | Two southern classics in one tasty dish! via Club Narwhal
Spoonbread isn’t dense like cornbread; it’s more bread pudding-y without any extra steps like overnight refrigeration. It is the perfect vehicle for shrimp for all the same reasons why shrimp + grits is a match made in heaven.
And remember: cheese. You can’t go wrong with cheese!
Shrimp and Spoonbread Grits | Two southern classics in one tasty dish! via Club Narwhal


Serves 6
For the Spoonbread “Grits”
Adapted from Noble Pig
  • 1 (15 oz.) can corn, drained
  • 1 (15 oz. ) can creamed corn
  • 1 cup sour cream
  • 2 large eggs, lightly beaten
  • 1/2 cup butter, melted
  • 1 box (8.5 oz.) corn muffin mix
  • 1/2 teaspoon Kosher salt
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon pepper
  • 2 tablespoons chopped fresh parsley
  • 1/4 cup sharp shredded cheddar (to sprinkle on top before baking)
  • 1/8 cup shredded Parmesan (to sprinkle on top before baking)
Preheat oven to 350 degrees. Combine all ingredients (except for the 1/4 cup cheddar and 1/8 cup Parmesan–you’ll sprinkle this on top of the batter before baking) in a large bowl and mix until fully incorporated. Pour spoonbread batter into a greased cast iron skillet (at least 9-inches in diameter) or a medium baking pan (at least 9 x 9). Sprinkle with 1/4 cup sharp cheddar and 1/8 cup Parmesan. Bake for 45 minutes, until the top is golden brown and the middle is just set.
For the Shrimp
Adapted from The Collaboreat
  • 2 tablespoons butter
  • 1/2 yellow onion, diced
  • 1 red bell pepper, diced
  • 3 garlic cloves, minced
  • 8 oz. large shrimp (frozen, shells or or off, your preference), defrosted
  • 1 (14 oz.) package turkey kielbasa, chopped in 1-inch pieces
  • 1/2 teaspoon kosher salt
  • 1 tablespoon chopped fresh parsley
  • zest and juice of half a lemon
  • dash or two Tabasco (optional)
Melt butter in a medium frying pan and cook onion and bell pepper until soft (about 3 minutes). Add garlic and cook for a minute longer. Add defrosted shrimp and chopped sausage and cook until shrimp are pink and cooked through (about 2 or 3 minutes). Take off the heat and sprinkle with salt, parsley, and lemon zest. Squeeze lemon juice and Tabasco (if using) and serve on top of hot spoonbread.

Looking for more fall comfort food? Check out my Pinterest board, Sweater Weather!

And here are a few of our favorite fall recipes:

Skinny Clam and Shrimp Chowder

Skinny Clam and Shrimp Chowder | Club Narwhal

Sweet and Spicy Orange Chicken

Sweet and Spicy Orange Chicken | Club Narwhal

Baked Sausage Rigatoni with Spinach

Baked Sausage Rigatoni with Spinach | Club Narwhal

Low Country Boil

Low Country Boil | Club Narwhal

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