Spicy Shrimp and Grits Casserole with Gouda Cheese is the South’s most perfect comfort food. Here, it’s made into an easy to make and make-ahead casserole!
The inspiration behind this recipe:
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!
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.
Which grits to use for a shrimp and grits casserole:
For this recipe, use the type of grits you’re most comfortable with.
- If using stone-ground grits, cook them separately first, then add the vegetable combination and the remaining ingredients.
- Quick-cooking grits (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 in grits from The Kitchn.
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.
Thank you, hope you enjoy and please share this From A Chef’s Kitchen reader favorite!
More shrimp and grits recipes:
- Cauliflower Grits with Gouda Cheese and Blackened Shrimp
- Pumpkin, Chipotle and White Cheddar Grits with Bacon-Wrapped Shrimp
- Smothered Shrimp and Andouille Sausage with Creamy Parmesan Peppercorn Grits
Spicy Shrimp and Grits Casserole with Gouda Cheese
Ingredients
- 2 tablespoons butter plus more for baking dish
- 1 bunch scallions white and light-green part only, chopped
- ½ 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
- ⅔ cup quick-cooking grits not instant
- Salt and freshly ground black pepper to taste
- 1 pound large shrimp 16-20 count, peeled, deveined and cooked
- 2 slices bacon cooked and crumbled
- 1 large egg beaten
- 1 ¼ cups shredded Gouda cheese divided
Instructions
- Preheat oven to 375 degrees. Butter an 8 x 8 baking dish or another similar-sized baking dish. Set aside.
- Heat butter over medium-high heat in a large saucepan. 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.
Video
Notes
Nutrition
These are estimated values generated from a nutritional database using unbranded products. Please do your own research with the products you're using if you have a serious health issue or are following a specific diet.
Mary O'Toole says
Love this recipe. I am always editing and so I made a couple changes. First, I did not cook the shrimp before adding to the dish because I was afraid they might end up being overcooked and they were perfect. Also, I added about two teaspoons of Worcestershire sauce and a tablespoon of Old Bay Seasoning, just because I like the flavor. Very good recipe. Thanks!
Carol says
Thanks so much, Mary! Glad you enjoyed and that you’ve made this recipe your own; those tweaks sound perfect. Thanks again!
Deanna Wallace says
Just made this and doubled it for a crowd… OMG, DELICIOUS
Carol says
Hi, Deanna, Thanks so much and glad you and everyone else enjoyed!!
Carol says
Hi, Robyn, Thanks so much for your question. If you can possibly get it assembled so she can bake it, that would be ideal. If you bake it, the shrimp will have been cooked three times. I’ve always found that wild-caught shrimp hold up much better to being baked in the casserole the first time because you’re essentially just heating it through. It’s also very important to not overcook the shrimp. Some readers have put the shrimp in the casserole raw with good results but for food safety reasons, I don’t like to tell people to do that. Hope this helps and let me know how it goes.
Carol Thomas says
I’ve made this countless times and every time it comes out better than the last time. A few thoughts – while the frozen shrimp are defrosting I add the shells/tails to the vegetable broth for added flavor. I also add a few dashes of fish sauce to the vegetable broth. Also, I have used seafood stock and boiled the shells in that. After a full boil – reserve the broth and toss the shells. In addition to the spices on the recipe, I add some Old Bay seasoning and 1/4 teaspoon of Worcestershire. Even as I am typing this I am enjoying this fabulous meal. Add Red Lobster biscuits, a salad and wine for an exceptionally easy meal!
Carol says
Hi, Carol, Thanks so very much!!! Love that you keep making this recipe your own. Your tweaks sound amazing!!! Thanks again!!
Robyn says
I’d love to make this for a friend so she can have it when she gets home from from a hospital stay. I am looking to have it cooked beforehand but will it reheat well? Will be awaiting your answer
S Fritsch says
I was really excited about this recipe. We love shrimp and grits. I hate to complain or be really critical but I am beyond disappointed. First. I barely cooked the shrimp so it would be raw in the middle before adding to the grits. They were tough and over cooked. ( I used Florida key west fresh) the grits were grainy. Perhaps I was hoping for too much but if you want shrimp and grits go with a traditional recipe.
Carol says
Thanks so much for your feedback and so sorry this didn’t work for you. Hard to say what went wrong; this recipe has over 200 4 and 5-star ratings. You didn’t say anything about the flavor so am guessing that was okay? Did you use quick-cooking grits and not stone-ground?
Molly Cox says
I have made this several times now. The first time I made it for my college age son and I and I told him he could take some of the leftovers and hit took all but maybe four bites. My husband came home to have just enough to know he missed out. I made it again for us and our other 13 yr old the next day! They loved it! Making again for Mother’s Day brunch tomorrow! Thanks for the recipe!
Dee Ann says
My 91-year-old very southern mother-in-law lives with us. I made this tonight for dinner as she is super fond of grits. We all really liked it. Love the spice. Having never made grits before I am curious as to how thick this should be when done. Ours was soupy enough that I served it in bowls. Did I goof? Thanks for the recipe.
Carol says
Hi, Dee Ann, Thanks so very much for your feedback. I know some people have had that problem. It shouldn’t be stiff but should still be able to be spooned up easily. I compared my recipe to a Southern Living recipe and theirs calls for 4 cups of liquid to 1 cup of grits while mine is 2 cups of liquid to 2/3 cup grits. The diced tomatoes with green chiles will add a small amount. I will retest this recipe very soon and make adjustments if necessary. Thanks again and glad you enjoyed the flavor!
Diana says
I made this recipe as written. I failed to notice that the amount of grits had been changed but, while I was making mine I decided that it was a little too soupy so I added some more grits. This actually ended up matching the recipe perfectly. It was delicious. You can’t beat shrimp and grits and Gouda cheese all I can say is Yum!
Laurie says
So I am sorry I posted this in reviews first 🙄
I am wondering if I need to thaw the shrimp before I add to grits?? I am nervous about overcooking shrimp so I may just use raw, I’m having a hard time finding big enough cooked shrimp with the tail already off. Still wondering if it should be thawed or can go in frozen. My guess is thawed.
Carol says
Hi, Laurie, Thanks so much for your question. Definitely don’t use “store-bought cooked shrimp” as it’s probably farm-raised and it’s going to be tough. Cook the shrimp yourself. Just get a small saucepan of salted water boiling, add the shrimp and they’ll pretty much cook in 30 seconds. Drain and cool under cold tap water. I believe someone put the shrimp in raw and said it was fine. I always use wild-caught American shrimp and never had a problem with tough shrimp. Hope that helps!
Laurie says
Ah that’s makes more sense, you are just saying to cook it before hand! Not buy cooked shrimp 🥴!
I am making this tomorrow, so I appreciate the response.
Thanks so much, have great day!