Spicy Shrimp and Grits Casserole with Gouda Cheese

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!


  • 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


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.


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.

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