Spicy Shrimp and Grits Casserole with Gouda Cheese
Updated Jul 14, 2021, Published Oct 17, 2015
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Spicy Shrimp and Grits Casserole with Gouda Cheese is the South’s perfect comfort food. Here, it’s made into an easy-to-make and make-ahead casserole, perfect for busy weeknights or weekend gatherings. The creamy grits, Gouda cheese, and a kick of heat make this dish a crowd-pleaser. Whether you’re hosting a family dinner or looking for a new comfort dish to enjoy, this casserole hits all the right notes!
“Oh, my word! I made this–first time cooking grits. It is literally out of this world! Reheats well also. Will make again and again!”
Why are shrimp a grits a thing?
A classic dish in Southern coastal cuisine is shrimp and grits, which features a creamy ground corn porridge that resembles polenta.
Although the true birthplace of shrimp and grits is thought to be Charleston, South Carolina, it has since gained widespread popularity. This dish was even declared the official state food of South Carolina in 1976. Although initially intended as a breakfast dish, it has evolved to become a favorite option for lunch, brunch, and dinner across the Southern United States.
Before moving to the South 25 years ago, I never had grits, nor shrimp and grits. Frankly, grits scared me because I thought them to be bland and boring.
I finally tried them some years back when my husband and I stayed at an elegant 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 at all, but creamy and delicious cheese grits.
After that day and after enjoying shrimp and grits at numerous restaurants if they’re on the menu, I’m now somewhat of a fanatic.
Here’s that classic combination in casserole form. It’s inspired by a casserole a dear friend makes. It’s also one of my most popular recipes on Pinterest.
Recipe Ingredients:
- Butter
- Scallions
- Red Bell Pepper
- Jalapeno Pepper
- Garlic
- Diced canned tomatoes with green chiles
- Chicken Broth
- Quick-Cooking Grits (See note above if using stone-ground grits)
- Salt and Black Pepper
- Wild-Caught Shrimp
- Bacon
- An Egg
- Gouda Cheese
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. They cook too fast and can turn mushy quickly.
Type of shrimp to use:
Something else I’m a fanatic about is always using 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. The 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.
How to cook shrimp for a casserole:
Be sure to use WILD-CAUGHT U. S. gulf shrimp if at all possible. Wild-caught shrimp is going to be much more resilient and will hold up to being heated through again in the casserole. Anything farmed and imported is going to be rubbery and tough.
When you cook the shrimp, DO NOT boil it. Get a saucepan full of water boiling, salt it generously, turn the heat off, add the shrimp, give it a stir and let it just turn pink. It will also curl. Transfer to a colander and run cold tap water over it to stop the cooking process and cool it down quickly. Your shrimp will be ready to go.
Shrimp doesn’t need to be boiled as it cooks quickly and remember, it will cook again in the shrimp and grits casserole.
Time-Saving Tip:
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
- 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
- 2/3 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 1/4 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 1/4 cup cheese.
- Bake for 30-35 minutes or until heated through and bubbling. Let stand 5-10 minutes before serving.
Video
Notes
- It’s important to always use wild-caught U. S. Gulf shrimp. They are much more resilient to being heated again in a casserole, unlike farmed shrimp which WILL become rubbery.
- If using stone-ground grits, cook them separately with the 2 cups chicken broth (or as needed), following the package directions. Then, add the vegetable combination and the remaining ingredients.
- Quick-cooking grits (not instant) also work because of the other textures.
- I don’t recommend instant for this dish. They cook too fast and can turn mushy quickly.
- Can be assembled 24 hours in advance. Baking time may be longer if the casserole is super cold from the refrigerator.
- Cool, wrap securely and freeze.
- Thaw at least 24 hours in the refrigerator.
- Let the casserole sit at room temperature for 30 minutes or so before placing it in the oven.
- Increase baking time if the casserole is super cold.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this? Leave a comment below!
Phenomenal. Quick. easy and so flavorful. Deserves a repeat performance.
Hi, Sue, Thanks so very much and happy you enjoyed!! Appreciate your taking the time to come back and comment and rate.
Full of flavor and very delicious!!!!
Hi, Donna, Thanks so very much and happy you love this recipe! Appreciate your taking the time to come back and comment and rate.
Easy and absolutely delicious. Shrimp and grits is one of my favorite meals. When traveling, I will always order. I am a little bit of a shrimp and grits snob. This recipe is fabulous!
Hi, Melissa, Thanks so very much and so happy you love this recipe! I’m exactly like you…if shrimp and grits are on the menu, I don’t need to consider having anything else. Thanks again and appreciate your taking the time to come back and comment and rate.
This sounds delicious; however, I am not fond of Gouda. Is there another type of cheese that you feel would be a tasty substitute? Thank you!
Hi, Pam, Thanks for your question. You could substitute Monterey Jack which is not overpowering and melts nicely. White cheddar would also work but can be on the strong side. Thanks again and hope you enjoy!
This was delicious! I will definitely make it again.
Hi, Candice, Thanks so much and happy you enjoyed! Appreciate your taking the time to come back and comment and rate.
Where is the notation for stone ground grits? No southerner worth their **ahem grits** uses quick cooking–at least all the good chefs from here (New Orleans) to the Carolina’s. Marsh Hen Mill anyone? LOVE the unicorn grits! And make a stock from the shrimp! I’ve cooked grits in whey (even goat milk) leftover from making ricotta (ish).
Hi, Toni, I’ve got this post on my update list and will add the information when I get it tested. For now, it appeals to a lot of people who are not great chefs outside of New Orleans to the Carolinas. Sounds like you’ve really got some cooking chops. Let me know when you’ve started your food blog so I can follow along. Thanks so much!
Some of us can’t find your grits in stores in our area! So I have to use the quick! Maybe just be nice and thankful for the recipe.
Thanks so much, Kathy! Yes, some areas of the country aren’t into grits. Even here in Memphis, most Krogers only carry the quick or instant. A lot of times, I just order them off Amazon. Thanks again!
Do I cook the grits first then add them to the mixture?
Hi, Kerry, Thanks for your question. Yes, please see steps #2, #3 and #4. You’ll cook the scallions, bell pepper and jalapeno. Then, add garlic, diced tomatoes and chicken broth. Then, add the grits and cook 5 to 7 minutes or until thickened. Let cool. Hope you enjoy!
In step 3, the grits I’m suppose to stir in. Should they already be cooked?
Hi, Kerry, No, you will be cooking them when you add them to the chicken broth. Thanks again and hope this is clearer now.
I made this last night. It was delicious. The only thing I did different was use raw shrimp, and substituted 1 tablespoon of the butter with 1 tablespoon of bacon grease.
Hi, Dennis, Thanks so much and so happy you enjoyed! Appreciate your coming back to comment and rate.
Sooo good !! Will definitely make again!
Hi, Vicki, Thanks so very much and so happy you enjoyed! Appreciate your taking the time to come back and comment.
I made this for a family ski trip and it was a hit! I did make it ahead of time and freeze it. This made it easier to transport. Most of our family are pescatarians, so instead of chicken broth I used vegetable broth. I did not use bacon but I had some plant based sausage so I used that instead. It was delicious and I’ve already been asked to bring it to our next family gathering. Thank you for such a great recipe!
Hi, Julie, Thanks so much and so happy everyone enjoyed and it’s now a family favorite! Appreciate your taking the time to come back and comment.