Spinach, Shrimp and Grits Soufflé

The holiday season is a great time to add flair to a southern recipe. We have created this wonderful, creamy Spinach, Shrimp and Grits Soufflé that would be a new and interesting dish at any holiday breakfast or brunch.

  • Prep Time: 1h
  • Cook Time: 40m
  • Total Time: 1h 40m


  • 2 lb of 70-90 shrimp (cooked and chopped)
  • salt and pepper to taste
  • 6 large eggs
  • 1 tsp. minced garlic
  • 5 tbsp. butter
  • 8 c water
  • 1/4 c shredded Parmesan Cheese
  • 1 c shredded White Cheddar
  • 1 1/2 c shredded Monterey Jack Cheese
  • 1 (10 ounce) box of chopped frozen spinach
  • 3 c old fashioned grits or instant
  • 1 tbsp. melted butter


  1. Preheat the oven to 350°F.
  2. Butter two 9-inch springform pans or coat with vegetable spray.
  3. In a medium saucepot, bring water to a boil with a large pinch of salt or chicken bullion. Whisk in the grits.
  4. Cover and simmer over low heat, whisking often , for 15-20 minutes for old fashion grits, and 4-5 for instant grits. Transfer the grits to a large mixing bowl.
  5. In a large skillet, elt butter over medium heat.
  6. Add spinach, garlic, and sauté for 3-5 minutes.
  7. Then add in the shrimp and cook until they begin to curl and turn pink.
  8. Blend Monterey Jack, White Cheddar, spinach and shrimp mixture all into the grits. Season with salt and pepper, add eggs and blend well.
  9. Pour half of the mixture into each of the prepared pans.
  10. Sprinkle the soufflé with Parmesan cheese and melted butter.
  11. Bake for 40 minutes or until golden brown.
  12. Let cool in the pans for 15 minutes. Remove the rings and cut the soufflés into wedges and serve.