Spicy Shrimp and Grits Casserole with Gouda Cheese
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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
Nutritional values are automatically calculated using unbranded products and are estimates only. Actual results may vary based on ingredients used and portion sizes. Adjust as needed for dietary restrictions, allergies, or health concerns.
Like this? Leave a comment below!
Wondering about adding andouille sausage to this and guessing I would add it the same time you add in shrimp and take out the bacon??? What would your recomendation be on this…..
Hi, Kathy, Thanks for your question and andouille is a great addition to this casserole. As long as it’s cooked andouille, you can add it when you add the shrimp, bacon, egg and 1 cup cheese. Thanks again and hope you enjoy!
I have a question, is the egg necessary? What is the reason for it? I so curious. I can’t wait to try this. Susie
Hi, Susie, Thanks for your question. The egg helps bind the casserole. If you can’t do eggs, you could try leaving it out, but it won’t be like a casserole. You could also try a “flax egg,” which is made from ground flaxseed and water. Thanks again and hope you enjoy!
Now this is truly an awesome Southern dish and with Carol’s rendition it’s Southern gourmet. This is the BEST shrimp and grits I’ve ever had!! You can never go wrong with Carol’s recipes, they’re truly the best and most reliable recipes I’ve found. Thanks for another recipe that impresses everyone.
Hi, Cheryl, Thanks so very much and always nice to hear from you! Appreciate your kind words and taking the time to come back and comment and rate.
Sounds delicious but wondering how spicy it is with the jalapeño pepper. My family can’t have spicy food.
Hi, Cindy, Thanks so much for your question. If you and your family don’t care for anything spicy, you can just leave it out and use the mildest diced tomatoes with green chiles. If that’s still too much, just use petite diced tomatoes without. It’s very customizable. Thanks again and hope they enjoy!
Where does that extra 1/4 cup of cheese fit in?
Hi, Ted, Thanks for your question. In Step #5 it says: Stir in shrimp, bacon, egg and 1 cup cheese. Transfer to prepared baking dish. Sprinkle with remaining cheese. That would be the 1/4 cup. I’ll clarify the recipe. Thanks again!
Ted, if looking at step 5 the extra cheese is on top.
Delicious! But I did not precook the shrimp. Mixing the raw shrimp in with the grit mixture still warm and then baking for the allotted time was perfect.
Hi, MaryAlyce, That’s great to hear. Thanks so much and appreciate your taking the time to come back and comment and rate.
I’m wondering why you precook the shrimp? Perhaps raw is too watery? Thank you
Hi, Sue, Thanks for your question. Other readers have not cooked the shrimp and the results were fine. I can’t tell you to put raw shrimp into a casserole for food safety reasons, just like you wouldn’t put raw chicken into a casserole because you want to make sure it’s all cooked properly to begin with. Definitely do not use pre-cooked shrimp. If you use GOOD wild-caught gulf shrimp and don’t overcook the shrimp in the first place, you should be okay. Thanks again and hope you enjoy!
Awesome recipe!! Def a keeper!
Hi, Emily, Thanks so very much and happy you love this recipe! Appreciate your taking the time to come back and comment and rate.
I’m sure this will be delicious, and I appreciate finding a recipe for shrimp and grits that can be made ahead and taken to a family outing. Could you clarify, though, if you cook stone-ground grits separately, according to the package cooking directions, wouldn’t adding the two cups of chicken broth to already cooked grits make it too soupy? I noticed in the reviews that a lot of people were complaining about it being soupy. Maybe they used already cooked stone-ground grits and still added 2 cups of broth when maybe we should use less broth for already cooked grits?? Could you add your thoughts, and maybe add something in your directions, that if using already cooked stone-ground grits to use less chicken broth? Thanks, so much! So glad I found your cooking blog.
Hi, Beverly, Thanks so much for this question and I’m glad you found it, too! I have made a clarification to the recipe notes; I can see how that could have been confusing. Please take another look and let me know if that makes more sense. Thanks again and hope you enjoy!
Hi Carol, Yes, thank you. The added notation about cooking stone-ground grits in the 2 cups of chicken broth is a huge help!! Since I wasn’t sure yesterday, when I made the recipe, I just used quick-cooking grits for a casserole I took to a family gathering. Everyone loved it!! Next time I may decide to use stone-ground grits, and will know how to proceed. I doubled the recipe and made 8 servings; I drained my rotel, really well, and it was perfect. Not too soupy, but not dried out! Perfecto!! Thanks for adding a note about it!! You Rock!!!
Hi, Beverly, Thanks so much and you do, too! Great to hear it worked out so well for you and everyone enjoyed!
This was absolutely delicious! I followed the recipe to a T except for adding the entire red pepper since it was a small one. Sinfully scrumptious and worthy of a special occasion. Thank you!
Hi, Leslie, Yay! Thanks so much and so happy you loved this recipe. Appreciate your taking the time to come back and comment and rate.