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 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
Helpful Tools and Equipment (Affiliate Links):
As an Amazon Associate, I earn from qualifying purchases at no additional cost to you.
Spicy Shrimp and Grits Casserole with Gouda Cheese
Spicy Shrimp and Grits Casserole with Gouda Cheese is the South's most perfect comfort food made into an 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
- 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
- 12 ounces 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. 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.
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.
Recipe updated 10-27-19. Increased amount of grits from ½ cup to ⅔ because of reported "soupiness."
Nutrition Information:
Yield:
3Serving Size:
1Amount Per Serving: Calories: 491Total Fat: 27gSaturated Fat: 15gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 384mgSodium: 2376mgCarbohydrates: 17gFiber: 2gSugar: 5gProtein: 45g
The nutritional information above is computer-generated and only an estimate. Please do your own research with the products you're using if you have a serious health issue or are following a specific diet.
Marilyn says
I plan on using stone ground grits, so I should just use the same amount and cook them first, then add the other ingredients?
Carol says
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!
Chilewheel says
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!
Carol says
Hi, Chilewheel, Thanks so much, glad you enjoyed and I so appreciate your following along! It means a lot to me!
Kris says
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!
Carol says
Hi, Kris, That’s great to know! I’m sure other readers will appreciate knowing that. Thanks so much and so glad you enjoyed!
rose says
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.
Carol says
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!
Nicole says
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?
Carol says
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!
Kim says
Hi, I can’t wait to try this but I haven’t been able to find the serving size for this recipe. Is it 4 people?
Carol says
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!
Cheryl Francis says
I don’t eat beef or pork. What could I sub for the bacon?
Carol says
Hi, Cheryl, Thanks so much for your great question, What about using turkey bacon?
Heather says
Hi Carol,
Any suggestions on what to serve with this dish?
Thanks,
Heather
Carol says
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!
Paula says
I’m going to fix this for Christmas and I’m planning to serve air fried asparagus and baby lettuce with citrus dressing.
Carol says
Hi, Paula, Thanks so very much and your menu sounds lovely! Hope you have a wonderful Christmas! Thanks again!
Amy Billimek says
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
Carol says
Hi, Amy, Thanks for your question. I don’t see why you couldn’t. It would add even more flavor. Here’s another recipe where I use shrimp and bacon together in a recipe and one of the commenters did exactly that:
https://www.fromachefskitchen.com/shrimp-and-corn-risotto-with-bacon/
Good luck and hope you enjoy!
Barrie says
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.
Carol says
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.
Alli says
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.
Carol says
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.
Kimbolina says
I made this and it was very easy. Also, everyone that ate it raved on it! Thank you for sharing this recipe
Carol says
Hi, Kimbolina! Thanks so much! So glad y’all enjoyed!!
Allison says
Is this recipe leftover friendly?
Carol says
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.
Martha says
I’m having brunch for 12. Also other items on the menu. Do you recommend tripling the recipe or making two doubled?
Carol says
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!
Carol says
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.
Carol says
Thanks, Carol! I’m so happy you’ve enjoyed. It really is a great dish. Thanks again and please stay in touch.
Maureen says
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.
Carol says
Sounds great, Maureen! By all means use the grits you prefer…. except instant. Thanks so much and hope you enjoy!