I love stratas for their versatility, which makes them a great base for innovation. Here, I ADAPTED my classic shrimp and grits recipe to the strata format, making sure to get all the key flavors in there – shrimp, sausage, tomato, and even grits. I added in some kale to up the nutrition of the dish, and presto, a dish that feels totally new and yet totally comfortable!
Shrimp and Grits Strata
Makes 6-8 servings
- 2 Tbsp butter
- ¾ pound kielbasa, thinly sliced
- 2 oz ham, cut into strips
- 20 medium shrimp, peeled and deveined
- 2 tomatoes, seeded and chopped
- ¼ tsp finely chopped garlic
- ¼ cup chopped scallions
- 1 tsp Cajun seasoning, divided
- 4 cups kale, cut into small pieces
- 6 large eggs
- 1.5 cups whole milk
- ¼ cup heavy cream
- 6.5 cups stale bread and/or cornbread, cut into 1 in cubes
- 1 ¼ cup grated mozzarella
- ½ cup grated parmesan
- Butter a 13×9 in casserole
- In a skillet, heat 1.5 tsp butter over med-hi
- Add kielbasa and ham to skillet and cook until golden, about 3 min, then transfer to a bowl.
- Melt another 1.5 tsp butter in the skillet and add the shrimp. Cook turning once until just pink on the outside, ~1 min per side. Transfer to the bowl with the meat.
- Melt another 1.5 tsp butter in the skillet and add the tomatoes, garlic, scallions, kale, ½ tsp Cajun seasoning, and ¼ cup water. Cook until the tomatoes are softened, ~5 min. Season with salt and pepper and transfer to the bowl.
- In a large bowl, whisk the eggs, milk, cream, and ½ tsp Cajun seasoning.
- Spread ½ the bread in the bottom of the casserole dish
- Distribute ½ the meat and tomato mix, then ½ the cheese. Repeat with the remaining bread and toppings.
- Pour the egg mix over everything and wrap tightly with plastic wrap.
- Refrigerate overnight to allow the bread to absorb the custard.
- Preheat the oven to 350ºF and take the strata out of the fridge 30 min before baking.
- Bake uncovered for 45 min or until the top begins to brown.
This is really tasty and different from my other strata recipes. The meat is really present, so it feels like more than just a bread dish, and the Cajun seasoning livens everything up. I also highly recommend using at least half cornbread, as it drives home the grits flavor.