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!
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.
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.
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.
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.
I made this and it was very easy. Also, everyone that ate it raved on it! Thank you for sharing this recipe
Hi, Kimbolina! Thanks so much! So glad y’all enjoyed!!
Is this recipe leftover friendly?
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.
I’m having brunch for 12. Also other items on the menu. Do you recommend tripling the recipe or making two doubled?
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!
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.
Thanks, Carol! I’m so happy you’ve enjoyed. It really is a great dish. Thanks again and please stay in touch.
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.
Sounds great, Maureen! By all means use the grits you prefer…. except instant. Thanks so much and hope you enjoy!
Hi there. What do you think about adding fresh corn off the cob?
Hi, Amy, I think corn would be GREAT! You should absolutely put your own spin on a recipe. Thanks so much and please stay in touch!
I made it tonight. It was freaking magnificent. Total keeper. Thank you for the recipe!
Thank you Lauren! You made my day! So glad you enjoyed and please stay in touch.
I was wondering what other kind of cheese would be good with this? I am southern (from Mississippi) now live in Louisiana, shrimp is easier to find here, we have a wonderful seafood store, still quite expensive though!! But a friend of mine used to make a shrimp and grits casserole and it had several different cheeses in it!! I’ve NEVER had another like it nor found a recipe like it!! I was thinking adding cream cheese or cheddar, I don’t know what cheeses go well with each other, and I am also one that likes dumping everything into one and baking or crockpot!! I not interested in the other shrimp and grits recipes where you serve the shrimp on top!! Lol yours is the most appealing to me!! Thanks in advance for any help!! I wanna make this TONIGHT!! ❤️❤️ Oh!!! I will ALSO have to double the recipe, as it will be the main course, what do you serve with this?? Thanks again!! Sorry for the LONG post!! Lol
Hi, Michelle, Not a problem with the long post. Love it! The recipe my friend gave me had cheddar and Monterey jack. I think you could use pepper jack or a Mexican blend too. Hope you enjoy and please stay in touch!