Spicy Shrimp and Grits Casserole with Gouda Cheese
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!
“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
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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 cheese.
- Bake for 30-35 minutes or until heated through and bubbling. Let stand 5-10 minutes before serving.
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Notes
Nutrition
These are estimated values generated from a nutritional database using unbranded products. Please do your own research with the products you’re using if you have a serious health issue or are following a specific diet.
Hi, should the shrimp be thawed first? I am having a hard time finding cooked shrimp bigger than small with the tail off. I’m a little nervous about overcooking it’s so may just use raw, but still wondering if it goes in frozen or thawed?
I’m concerned about the sodium content of this recipe. Does a serving really have over 3500 mg of sodium? What changes can I make to reduce the amount of sodium? Thanks.
Hi, Janet, Thanks so very much for your question. I calculated the nutritional information on 2 servings, but it really makes more like 3-4 servings so I recalculated on 3 which cut the sodium level by a third. I didn’t indicate an exact salt amount because I tend to go by taste instead. If you leave out the salt and use unsalted or low-sodium chicken broth–I’m sure that will bring it down substantially. You might also be able to find low-sodium diced tomatoes with green chiles. Thanks so much, hope that helps and hope you enjoy!
I just left it in my oven-safe fry pan. Worked wonderfully. My daughter is recovering from throat surgery, so I diced the shrimp. This recipe is delicious.
Hi, Joyce, Thanks so much and so glad you enjoyed. Hope your daughter is doing well and healing quickly!
OK I finally made this recipe it was delicious I did cook the shrimp in the casserole, I used stoneground grits which I made separately and added to the other ingredients, If you do this be sure and do not add the broth to the recipe. It was not too spicy but was very flavorful.
Thanks, Marilyn! Glad you enjoyed! Yes, if you cook the grits separately as you did, you won’t need to add any additional broth. Thanks again!
Hi! How many servings does this yield and can it be doubled ?
Hi, Elizabeth, Thanks so much for your question. The recipe yields 2-3 servings, but could probably stretch to 4. You definitely can double it, you’ll just need to increase the baking time. Thanks again and hope you enjoy!
Hi Can you do it with cauliflower instead of grits. If so, anything I need to know?
Hi, Laurie, Thanks so much for your great question. I haven’t done this specific recipe with cauliflower, but you may be interested in these two recipes: https://www.fromachefskitchen.com/cauliflower-grits-gouda-blackened-shrimp/ AND https://www.fromachefskitchen.com/low-carb-jambalaya/
It probably would work fine, but in this case, I can’t know without testing it. I’ll certainly put it on my list to test, though! If you try it, please let me know how it worked. Thanks again!
My husband LOVED the flavors! It was my first time making grits and they did not turn out well, but he still loved this dish. Next time I will make the grits separate and fold them in. Mid Michigan isn’t a great place to find grits; my large grocery store only offered instant or fast 5 minutes grits. I got the 5-minute ones but they still didn’t turn out. Maybe I will purchase better quality ones online next time.
The shrimp I bought is large, peeled and deveined with tail ON….is that ok? Also adding Andouille sausage. Should I pre-brown or just add in? And how much of it is ok to add? Thanks!
Hi, Michelle, Thanks so much for your question. I would definitely get the tails off the shrimp. You don’t want your guests/family to have to take those off while eating a casserole. It’s possible a piece or two from the tail could come off in the casserole which would not be very pleasant for someone. Regarding the Andouille sausage, it depends on if your sausage is precooked or not. If it’s precooked, you could probably just add it in. If you’re putting in bacon, you’ve already got a meat factor going on, so it depends upon how much sausage you want in your casserole. Thanks again and hope you all enjoy!
My husband LOVED the flavors! It was my first time making grits and they did not turn out well, but he still loved this dish. Next time I will make the grits separate and fold them in. Mid Michigan isn’t a great place to find grits; my large grocery store only offered instant or fast 5 minutes grits. I got the 5-minute ones but they still didn’t turn out. Maybe I will purchase better quality ones online next time.
Thanks so much, Michelle! So glad you and your husband enjoyed. I’m not even sure I would be able to find grits where I come from which is central Wisconsin! Thanks again and you should be able to find better ones online.
Hi Michelle! When cooking grits, it is important to use 3 parts liquid to 1 part Grits. The grits must be whisked to prevent clumping. People often use chicken or seafood broth for the liquid and always add a little butter. You can purchase good quality grits on Amazon from places like South Carolina, where “Shrimp and Grits” originated. I hope this helps! Good Luck😊
I just made your recipe and it was so good. I make it in advance how ever it tended to be a little soupy. Any suggestions? The flavor was excellent.
Hi, Linda, Thanks so much for your feedback. I just reread some of the other comments because I recalled someone else saying it was more firm when baked immediately, but a little looser when baked later. You and this other commenter are the first I heard of that happening to. I don’t have an answer for you right now. I’m going to check with the friend of mine whose recipe inspired this one and see what she thinks. She made it ahead for us when I was injured as I mentioned in the write-up and it was perfect. One would think it would be just the opposite because of the starch in the grits. I’m thinking the fix for that would be to not add as much chicken broth if making ahead of time. If you don’t add the top cheese, you could always add more of the chicken broth before baking if it appeared too “stiff.” Thanks again and if I have any more information, I’ll post it here.
I baked mine right away and it was pretty soupy. Flavor was outstanding.
Hi, Kathy, Thanks so very much! Not sure why the soupiness again, but will definitely be testing again soon. Thanks again but looks like you still enjoyed very much!
The shrimp are supposed to be cooked before they bake?
Hi, Julie, Thanks for your question. That’s how I prefer to do it. I use wild-caught shrimp which I feel has a better texture than farm-raised. If you read through the comments, I believe someone did put them in raw and the casserole was fine. It’s really up to you how you wish to do it. Thanks again and hope you enjoy!
For the make-ahead and freeze-
Do you finish it completely then wrap and freeze and reheat when ready to eat?
Or just finish to the part of adding the last ingredients then freeze?
Thanks for your help. This looks so good.
Sally
Hi, Sally, Thanks so much for your question! Get it all assembled to the point of baking and cool it down thoroughly. Any condensation is going to cause ice crystals and potentially freezer burn. Then, thaw in the refrigerator and bake it off. Thanks again and hope you enjoy!
For the make-ahead and freeze-
Do you finish it completely then wrap and freeze and reheat when ready to eat?
Or just finish to the part of adding the last ingredients then freeze?
Thanks for your help. This looks so good.
Sally
Love this! It’s my new favorite go-to for potlucks, only I double the ingredients and make two 8×8″ dishes. One for the party and one for later.
My only tweaks: Smoked gouda and a very light sprinkle of high-quality sweet paprika on top.
One observation: It tends to be more firm when baked immediately after preparation; more soupy when prepared in advance and kept chilled before baking. Perhaps longer baking would dry it out a bit, but when the aroma fills the kitchen we can’t wait to dig in and so haven’t tried baking it for much longer than the recommended time. It’s delicious either way.
Hi, Alex! Thank you SOO very much! So glad you enjoyed and I love the little tweaks you made. I love smoked gouda also but some people are not into smoky flavors. Love that you made it your own! Interesting about the casserole being a bit more “soupy” when made ahead; I hadn’t noticed that but that’s good for readers to know. Thanks again and please stay in touch!
Love this! It’s my new favorite go-to for potlucks, only I double the ingredients and make two 8×8″ dishes. One for the party and one for later.
My only tweaks: Smoked gouda and a very light sprinkle of high-quality sweet paprika on top.
One observation: It tends to be more firm when baked immediately after preparation; more soupy when prepared in advance and kept chilled before baking. Perhaps longer baking would dry it out a bit, but when the aroma fills the kitchen we can’t wait to dig in and so haven’t tried baking it for much longer than the recommended time. It’s delicious either way.
I plan on using stone ground grits, so I should just use the same amount and cook them first, then add the other ingredients?
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!
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!
Hi, Chilewheel, Thanks so much, glad you enjoyed and I so appreciate your following along! It means a lot to me!