From A Chef's Kitchen

Easy, seasonally and pantry-inspired gourmet recipes

Subscribe to get new recipes in your inbox!

Privacy Policy and Terms of Use
You are here: Home / Main Course / Fish and Seafood / Spicy Shrimp and Grits Casserole with Gouda Cheese

80 Comments

Spicy Shrimp and Grits Casserole with Gouda Cheese

Shrimp and grits are comfort food perfection!  Enjoy them together in Spicy Shrimp and Grits Casserole with Gouda Cheese, an easy to make and make-ahead casserole!

Spicy Shrimp and Grits Casserole with Gouda Cheese

Before moving to the South 20 years ago, I never had grits, nor shrimp and grits.  Frankly, grits scared me.  I remember watching The Beverly Hillbillies as a kid and one of Granny’s “specialties” was grits and hog jowls.  I’m certainly not a picky eater, but that was enough for me to consider them something vile or at the very least, bland and boring.

I finally tried them some years back when my husband and I stayed at an elegant antebellum bed-and-breakfast in Mississippi while taking the long way home from New Orleans.  Breakfast was plated and served to all the guests and there they were in front of me:  Grits.

Not boring, bland or vile, but creamy and amazing CHEESE GRITS.  For the love all things good and righteous, why didn’t someone tell me Southerners ate them with CHEESE!

Spicy Shrimp and Grits Casserole with Gouda Cheese

After that day and after enjoying shrimp and grits a number of times at area restaurants, I’m now somewhat of a fanatic.

Here’s that classic combination in casserole form.  It’s inspired by a casserole that my dear friend Sharon brought to us last summer when I was recovering from a fractured kneecap.  We thoroughly enjoyed it, and I begged her for the recipe.  This is my spin on her comforting dish.

For this recipe, use the type of grits you’re most comfortable with.  If using stone-ground, cook them separately first, then add the vegetable combination and the remaining ingredients.  Quick-cooking (not instant) also work in a casserole such as this because of the other textures.  I don’t recommend instant for this dish.  Here’s a great explanation of the subtle differences from The Kitchn.

Spicy Shrimp and Grits Casserole with Gouda Cheese

Something else I’m a fanatic about is to always use wild-caught American shrimp.  (Now…farmed and imported shrimp is something to be afraid of!)  I do not eat shrimp nor will I prepare shrimp for my clients unless it’s wild-caught.

Nearly all commercial shrimp sold is individually quick-frozen.  Shrimp sold in the seafood display case likely has been thawed.  If purchasing thawed shrimp, be sure to use it quickly and don’t refreeze it.

If you don’t want to go to the trouble of cooking and crumbling bacon, use “recipe ready” cooked and crumbled bacon available in the salad dressing area of the grocery store.

Spicy Shrimp and Grits Casserole with Gouda Cheese

Thank you, hope you enjoy and please share this From A Chef’s Kitchen reader favorite!

Spicy Shrimp and Grits Casserole with Gouda Cheese

Spicy Shrimp and Grits Casserole with Gouda Cheese

Print shopping list
Prep Time 15 min
Cook Time 50 min
Total Time 1 hr 5 mins
Serves 2-3

Shrimp and grits are comfort food perfection! Enjoy them together in this easy to make and make-ahead casserole!

Ingredients

  • 2 tablespoons butter plus more for baking dish
  • 1 bunch scallions, white and light-green part only, chopped
  • 1/2 large red bell pepper, chopped
  • 1 jalapeño pepper (seeded if desired), finely chopped
  • 2 cloves garlic, minced
  • 1 can (10-ounce) diced tomatoes with green chiles, drained
  • 2 cups chicken broth
  • 1/2 cup quick-cooking grits (not instant)
  • salt and freshly ground black pepper, to taste
  • 12 ounces large shrimp (16-20 count), peeled, deveined and cooked
  • 2 slices bacon, cooked and crumbled
  • 1 large egg, beaten
  • 1 1/4 cups shredded Gouda cheese, divided

Directions

Preheat oven to 375 degrees.  Butter an 8 x 8 baking dish.  Set aside.

Heat butter over medium-high heat.  Add the scallion, red bell pepper and jalapeño pepper.  Reduce heat to medium, cook 4-5 minutes or until beginning to soften.

Stir in garlic, diced tomatoes with chiles and chicken broth.  Bring to a boil.  Slowly stir in grits.  Stir continuously until mixture returns to a boil.

Reduce heat to low.  Simmer, stirring occasionally, for 5-7 minutes or until thickened.  Remove from heat and cool slightly.  Season to taste with salt and black pepper.

Stir in shrimp, bacon, egg and 1 cup cheese.  Transfer to prepared baking dish.  Sprinkle with remaining cheese.

Bake for 30-35 minutes or until heated through and bubbling.  Let stand 5-10 minutes before serving.

by

Recipe Notes

MAKE AHEAD:  Can be assembled 24 hours in advance.  Baking time may be longer if casserole is super cold from the refrigerator.

FREEZER-FRIENDLY:  Cool, wrap securely and freeze.  Thaw at least 24 hours in the refrigerator.  Increase baking time if casserole is super cold.

4.5 rating
4 reviews

Reader Interactions

Comments

  1. The shrimp I bought is large, peeled and deveined with tail ON….is that ok? Also adding Andouille sausage. Should I pre-brown or just add in? And how much of it is ok to add? Thanks!

    Reply

    • Hi, Michelle, Thanks so much for your question. I would definitely get the tails off the shrimp. You don’t want your guests/family to have to take those off while eating a casserole. It’s possible a piece or two from the tail could come off in the casserole which would not be very pleasant for someone. Regarding the Andouille sausage, it depends on if your sausage is precooked or not. If it’s precooked, you could probably just add it in. If you’re putting in bacon, you’ve already got a meat factor going on, so it depends upon how much sausage you want in your casserole. Thanks again and hope you all enjoy!

      Reply

  2. I just made your recipe and it was so good. I make it in advance how ever it tended to be a little soupy. Any suggestions? The flavor was excellent.

    Reply

    • Hi, Linda, Thanks so much for your feedback. I just reread some of the other comments because I recalled someone else saying it was more firm when baked immediately, but a little looser when baked later. You and this other commenter are the first I heard of that happening to. I don’t have an answer for you right now. I’m going to check with the friend of mine whose recipe inspired this one and see what she thinks. She made it ahead for us when I was injured as I mentioned in the write-up and it was perfect. One would think it would be just the opposite because of the starch in the grits. I’m thinking the fix for that would be to not add as much chicken broth if making ahead of time. If you don’t add the top cheese, you could always add more of the chicken broth before baking if it appeared too “stiff.” Thanks again and if I have any more information, I’ll post it here.

      Reply

    • Hi, Julie, Thanks for your question. That’s how I prefer to do it. I use wild-caught shrimp which I feel has a better texture than farm-raised. If you read through the comments, I believe someone did put them in raw and the casserole was fine. It’s really up to you how you wish to do it. Thanks again and hope you enjoy!

      Reply

  4. For the make-ahead and freeze-
    Do you finish it completely then wrap and freeze and reheat when ready to eat?
    Or just finish to the part of adding the last ingredients then freeze?
    Thanks for your help. This looks so good.
    Sally

    4.0 rating

    Reply

    • Hi, Sally, Thanks so much for your question! Get it all assembled to the point of baking and cool it down thoroughly. Any condensation is going to cause ice crystals and potentially freezer burn. Then, thaw in the refrigerator and bake it off. Thanks again and hope you enjoy!

      Reply

  5. Love this! It’s my new favorite go-to for potlucks, only I double the ingredients and make two 8×8″ dishes. One for the party and one for later.

    My only tweaks: Smoked gouda and a very light sprinkle of high-quality sweet paprika on top.

    One observation: It tends to be more firm when baked immediately after preparation; more soupy when prepared in advance and kept chilled before baking. Perhaps longer baking would dry it out a bit, but when the aroma fills the kitchen we can’t wait to dig in and so haven’t tried baking it for much longer than the recommended time. It’s delicious either way.

    5.0 rating

    Reply

    • Hi, Alex! Thank you SOO very much! So glad you enjoyed and I love the little tweaks you made. I love smoked gouda also but some people are not into smoky flavors. Love that you made it your own! Interesting about the casserole being a bit more “soupy” when made ahead; I hadn’t noticed that but that’s good for readers to know. Thanks again and please stay in touch!

      Reply

  6. I plan on using stone ground grits, so I should just use the same amount and cook them first, then add the other ingredients?

    Reply

    • Hi, Marilyn, Yes, that’s correct. I don’t often use stone ground grits because for some reason they’re difficult to find in my area. Thanks for your question and hope you enjoy!

      Reply

  7. I was interested in trying your take on one of my favorite dishes. It was very nice. I thought it odd to see a 10 oz. can of diced tomato and green chile in your recipe until I had a chance to think about it. Of course! What better to use for this than Ro-Tel! One of my favorite products. To enhance the flavor a bit, I used 1 1/2C of the chicken broth with a quarter cup each of the liquid from the tomatoes and the shrimp poaching liquid. The folks I served this to left extremely clean bowls at their tables, and compliments for the cook. Great job! I’ve been following your blog for awhile now and am always interested in what you have to offer. Again, kudos!

    4.0 rating

    Reply

  8. Fantastic recipe-I did pimentos instead of red pepper, and I left the shrimp raw prior to baking and found it cooked perfectly. Fast favorite will definitely make again thank you!

    5.0 rating

    Reply

    • Hi, Kris, That’s great to know! I’m sure other readers will appreciate knowing that. Thanks so much and so glad you enjoyed!

      Reply

  9. Loved this but watch the jalapenos if you don’t like hot. I do but not the hubby. I only used one but it was a good hot one.

    Reply

    • Hi, Rose! Jalapenos CAN very in heat. I’ve had some that were so wimpy I couldn’t even taste them. Seems ones that sit in the grocery store can be pretty wimpy but really fresh jalapenos are a different story. Jalapenos can be tamed by removing the seeds and membranes. Thanks so much and glad you enjoyed anyway!

      Reply

  10. Can I have the shrimp steamed at the store or do I need to cook them myself? If so, how do you recommend cooking them?

    Reply

    • Hi, Nicole, Yes, you could have the store do it. Advise them not to overcook them, however. If you cooked the shrimp yourself, just bring a pot of salted water to a boil, add the shrimp, give them a quick stir and cook until pink and just firm then drain and cool under cold tap water. They cook VERY quickly! Thanks for your question and hope you enjoy!

      Reply

    • Hi, Kim, Thanks so much for your question! I just updated my recipe format and in the migration some information ended up somewhere in cyberspace. It serves 2-3. I’ll add that information to the recipe now. Thanks again and hope you enjoy!

      Reply

      • Hi, Heather, Thanks so much for your question. I would do some braised greens–kale, mustard greens or Swiss chard. Another idea would be green beans. They could be nice and crunchy or Southern-style which is softer. If I think of any more, I’ll chime back in!

        Reply

  13. Can I cook the shrimp in the bacon fat then add to dish? Honest thoughts please. I’d love to make this over the holidays!
    Thanks,
    Amy

    Reply

  14. I had some leftover grits in the fridge and used them to make the dish. I just omitted the tomatoes and it was delicious. The raw shrimp add a good flavor but made it a tad watery. I will be making this again since my son loves shrimp and grits.

    Reply

    • Thanks, Barrie! I do recommend cooking the shrimp first. Wild-caught shrimp are your best bet. They hold up better than farm-raised and won’t become rubbery.

      Reply

  15. I made this and it was simple enough for a teribble cook like me to pull off without messing up. Winner. I love the fresh taste and the spice. I’ll be making it again.

    Reply

    • Thanks, Alli! So glad you enjoyed! Sometimes becoming a great cook starts with having a few great recipes. Please stay in touch and if I can ever help, just let me know.

      Reply

  16. I made this and it was very easy. Also, everyone that ate it raved on it! Thank you for sharing this recipe

    Reply

    • Hi, Allison, Thanks so much for your question. It’s not bad. Nothing is ever the same as taking it out of the oven for the first time. When my friend first made us her version of this casserole, I think my husband and I ate it three days in a row and we still enjoyed every last bite. I’m not a spokesperson for wild-caught American shrimp, I just know they work the best. Thanks again and hope you enjoy.

      Reply

  18. I’m having brunch for 12. Also other items on the menu. Do you recommend tripling the recipe or making two doubled?

    Reply

    • Hi, Martha, Thanks for your question. I would recommend putting it in two pans. I made a big pan of it once and it took a long time to bake. The shorter the baking time because of the shrimp, the better. Thanks again and enjoy your brunch!

      Reply

  19. This shrimp and grits recipe is the best I have ever had. Comes together easily, make ahead and fantastic taste. Thank you for sharing this wonderful recipe. Perfect for company.

    Reply

  20. Looks like I can use real grits (as apposed to the quick cook ones (Note: my faves are http://www.carolinaplantationrice.com their rice is outstanding too) since they are cooked before assemble. Gonna make this for my pescatarian friends for a party.Thanks for the idea. I have a grits and sausage morning casserole but not a dinner one.

    Reply

  23. I was wondering what other kind of cheese would be good with this? I am southern (from Mississippi) now live in Louisiana, shrimp is easier to find here, we have a wonderful seafood store, still quite expensive though!! But a friend of mine used to make a shrimp and grits casserole and it had several different cheeses in it!! I’ve NEVER had another like it nor found a recipe like it!! I was thinking adding cream cheese or cheddar, I don’t know what cheeses go well with each other, and I am also one that likes dumping everything into one and baking or crockpot!! I not interested in the other shrimp and grits recipes where you serve the shrimp on top!! Lol yours is the most appealing to me!! Thanks in advance for any help!! I wanna make this TONIGHT!! ❤️❤️ Oh!!! I will ALSO have to double the recipe, as it will be the main course, what do you serve with this?? Thanks again!! Sorry for the LONG post!! Lol

    Reply

    • Hi, Michelle, Not a problem with the long post. Love it! The recipe my friend gave me had cheddar and Monterey jack. I think you could use pepper jack or a Mexican blend too. Hope you enjoy and please stay in touch!

      Reply

    • Hi, Lora, Thanks for your question. I would get it all prepared to the point of baking, then cool it down thoroughly. Let it sit in the refrigerator for a few hours before placing in the freezer. You want it good and cold so that you don’t get condensation in the container as that’s one thing that causes freezer burn. Wrap it thoroughly and freeze up to 2 months. It’s going to need at least 24 hours to thaw in your refrigerator before baking. Thanks, hope you enjoy and please stay in touch!

      Reply

      • Hi Carol,
        Since the shrimp is pre-cooked, and then frozen, and then reheated again for serving.. what’s to prevent the shrimp from becoming overcooked, tough or chewy? That’s a big turn off for me food wise but I was looking for a new recipe to add to my collection of frozen ones to have on the ready before baby comes!
        Thanks!

        Reply

        • Hi, Julia, Thanks for your great question! Use wild-caught American shrimp. There is a HUGE difference between the farmed stuff and shrimp from the Gulf. Farmed shrimp will turn rubbery, tough and chewy in a heartbeat. Wild-caught shrimp has a fighting chance. Just be sure to not overcook it in the first place. Cook it until it just turns pink then cool it quickly because it will continue to cook if left to steam. I’ve heard from readers who have frozen this casserole and they’ve been happy with the result. Thanks again and congratulations on the new baby soon to arrive!

          Reply

  26. I just made this dish and it tastes amazing! I love shrimp and grits and thus recipe really does it justice! I added Andouille sausage to mine….perfecto!

    Reply

    • Oh, Erica, you made my day! Love, love, love the thought of andouille sausage in this dish. So glad you enjoyed and please stay in touch!!

      Reply

  28. Hi, as Brit, I often see grits in recipes, but have no idea what it is. Is it like cous cous?
    Your recipe sounds wondeful, but not sure I could get the raw shrimp (prawns to us).

    Reply

  29. I had Shrimp and Grits for the first time a couple of months ago and it instantly become my favorite dish. However, something tells me this is a ton of calories. Do you have the calorie count / nutritional info? If not, what’s a good calorie calculator? I’ve tried a couple and they were difficult to use.

    Thanks for posting this! I can’t wait to make it for hubby.

    Reply

    • Hi, Rebecca, it’s an indulgence for sure! You can lighten it up by using 2% cheese or less cheese. Nutritional information is not an exact science which is why I’m reluctant to provide it. Every recipe is going to be made differently by every cook with ingredients that vary. Portion control is also important. Have you tried the Self (as in Self Magazine) Nutrition Data? http://nutritiondata.self.com/ Also, a good recipe management program such as MasterCook will analyze your recipe for you.

      Thanks for your question, thanks for reading and please stay in touch!

      Reply

  30. I made this last night and actually missed the fact that the shrimp was supposed to be cooked first! I added it raw and thankfully it was cooked perfectly. I even commented to my husband that the shrimp seemed perfect. It wasn’t until I was going over the recipe again for a friend, that I realized that you said to add it cooked. Since it cooks for 30 minutes in a 375 degree oven, is it really necessary to cook them first? I cook my shrimp scampi in a less amount of time, at the same temp and those of course, start out raw.

    Reply

    • Hi, Suzanne, Thanks for your question. If it worked for you, that is great! My only concern is the fact that it’s a casserole so it’s difficult to tell when the shrimp would be cooked through and if ALL of the shrimp have been cooked through. If the center of your casserole is 165 degrees, you will probably be okay. As a recipe writer and chef, I always have to err on the side of safety. I always use wild American shrimp which has a superior texture to farmed. I do another seafood casserole for clients and always cook the shrimp first and have never had any complaints that the shrimp were overcooked. Thanks again, have a great day and please stay in touch!

      Reply

  31. Hi. By adding cooked shrimp to this dish and then baking it for 30 minutes, do you find that the shrimp is overcooked?

    Can’t wait to try this and want to be sure I’m making it correctly.

    Thanks!

    Reply

    • Hi, Jena, Thanks for your question. Be sure to start with RAW wild American shrimp and cook until they just turn pink and then immediately drain and cool. Wild American shrimp are very forgiving. I only use wild American for my customers and no one has ever complained about tough shrimp. The texture of store-bought cooked shrimp will not be great nor will that of farmed imported shrimp (which is often rubbery). Really….when you’re baking this casserole, you’re basically heating it through as everything is already cooked. Thanks again, let me know of any more questions and please stay in touch!

      Reply

  32. Hello,

    I’m from the Caribbean so I’m not sure what “quick-cooking grits” is or if there is a substitute. A;so, what can substitute chicken broth because I wish to reduce the time it would take to make that to complete the dish’s ingredients.

    Thanks

    Reply

    • Hi, Mrs. Barrett, Thanks for getting in touch! There are three types of grits: Regular stone-ground that take a while to cook, quick-cooking which take about 5 minutes and instant, which you don’t want as the texture is not very good. You should be able to find grits in the cereal aisle of the supermarket. While I love and prefer to make my own chicken broth/stock, just use a good quality canned or boxed stock such as Swanson’s Natural Goodness or a good organic broth as it’s not a super-important part of the recipe. Thanks again!

      Reply

  33. I’m wondering how easy this would be to make for a brunch. Do you have any recommendations for converting it to a standard casserole size?

    Reply

    • Hi, Sheila, Thanks for getting in touch with me. I think this would be great for a brunch as it can be prepared, refrigerated and baked when needed. I would double it for a 9 x 13-inch pan and increase baking time. Thanks again and please let me know how it turns out.

      Reply

      • Thanks for the quick response. I will certainly let you know how it turns out. I do love these easy but elegant make ahead options!

        Reply

      • I made it (doubled it) and it was wonderful! So many asking for the recipe.
        I didn’t have Gouda so subbed some other (I think it was a mix of Gruyere and white Irish cheddar), and I didn’t have bacon so was worried. But it was very, very good.

        And, some of the people who asked for the recipe were ones who said they never had grits before either! Thank you for a great recipe.

        Reply

          • Hi, Mikia, Thanks for your question. You should be good to go at around 45 minutes. Keep in mind all ovens vary. When it’s good, hot, bubbly and 165 degrees in the center, it’s heated all the way through. Thanks again and please stay in touch!

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.