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    Home » Recipes » Fish and Seafood

    By Carol · Published: Oct 17, 2015 · Modified: Jul 14, 2021 · This post may contain affiliate links. Please read my disclosure.

    Spicy Shrimp and Grits Casserole with Gouda Cheese

    Jump to Recipe Jump to Video
    4.54 from 287 votes
    1 hour 5 minutes
    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!

    Photo of Spicy Shrimp and Grits Casserole with Gouda Cheese in white baking dish with some of the shrimp being scooped up with wooden spoon.

    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!

    Photo of grits in glass jar on white marble background.

    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.  They cook too fast and can turn mushy quickly.

    Photo of fresh, wild-caught shrimp on blue-rimmed plate ready to be cooked.

    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.

    Photo of Spicy Shrimp and Grits Casserole with Gouda Cheese in white baking dish on white wood background before being served.

    Thank you, hope you enjoy and please share this From A Chef’s Kitchen reader favorite!

    Pinterest pin for Spicy Shrimp and Grits Casserole with Gouda Cheese.

    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

    4.54 from 287 votes
    By: Carol | From A Chef's Kitchen
    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!
    PRINT RECIPE PIN RECIPE
    Prep Time 15 mins
    Cook Time 50 mins
    Total Time 1 hr 5 mins
    Course Fish and Seafood
    Cuisine American
    Servings 4
    Calories 474 kcal

    Equipment

    • 8 x 8 Baking Dish
    • Wusthof Chef Knife
    • Cutting Board
    • Saucepan

    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
    • 1 pound 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 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.

    VIDEO

    Notes

    MAKE AHEAD: Can be assembled 24 hours in advance. Baking time may be longer if the 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.

    Nutrition

    Serving: 1 | Calories: 474kcal | Carbohydrates: 26g | Protein: 39g | Fat: 24g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 275mg | Sodium: 1706mg | Potassium: 450mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1442IU | Vitamin C: 40mg | Calcium: 611mg | Iron: 2mg

    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.

    Did you make this recipe? Please leave a comment, star rating or post your photo on Instagram and tag @fromachefskitchen.

    More Fish and Seafood

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    • Shrimp Burgers with Jalapeno Remoulade
    • Mexican Shrimp Cocktail
    • Shrimp Scampi with Artichokes
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    Categories: Fish and Seafood

    Reader Interactions

    Comments

    1. Laurie says

      February 01, 2021 at 6:45 pm

      5 stars
      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?

      Reply
    2. Janet Allgeier says

      December 30, 2020 at 9:56 pm

      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.

      Reply
      • Carol says

        December 31, 2020 at 9:09 am

        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!

        Reply
    3. Joyce says

      March 15, 2020 at 5:19 pm

      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.

      Reply
      • Carol says

        March 15, 2020 at 9:38 pm

        Hi, Joyce, Thanks so much and so glad you enjoyed. Hope your daughter is doing well and healing quickly!

        Reply
    4. Marilyn says

      September 30, 2019 at 7:48 pm

      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.

      Reply
      • Carol says

        October 01, 2019 at 8:29 am

        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!

        Reply
        • Elizabeth Brennan says

          December 14, 2019 at 5:06 pm

          Hi! How many servings does this yield and can it be doubled ?

        • Carol says

          December 15, 2019 at 7:01 am

          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!

    5. Laurie M Lionnet says

      September 13, 2019 at 5:51 pm

      Hi Can you do it with cauliflower instead of grits. If so, anything I need to know?

      Reply
      • Carol says

        September 14, 2019 at 9:13 am

        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!

        Reply
    6. Michelle says

      June 18, 2019 at 10:56 am

      5 stars
      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.

      Reply
    7. Michelle says

      June 15, 2019 at 8:48 am

      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!

      Reply
      • Carol says

        June 15, 2019 at 9:12 am

        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!

        Reply
        • Michelle says

          June 18, 2019 at 10:56 am

          5 stars
          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.

        • Carol says

          June 19, 2019 at 8:40 am

          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.

        • Julie W/S says

          September 19, 2019 at 8:45 pm

          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😊

    8. linda jensen says

      June 15, 2019 at 8:17 am

      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.

      Reply
      • Carol says

        June 15, 2019 at 8:31 am

        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.

        Reply
        • Kathy says

          October 25, 2019 at 8:05 pm

          I baked mine right away and it was pretty soupy. Flavor was outstanding.

        • Carol says

          October 26, 2019 at 8:07 am

          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!

    9. Julie says

      December 08, 2018 at 3:53 pm

      The shrimp are supposed to be cooked before they bake?

      Reply
      • Carol says

        December 09, 2018 at 6:12 am

        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!

        Reply
    10. Sally says

      November 27, 2018 at 1:28 pm

      4 stars
      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

      Reply
      • Carol says

        November 28, 2018 at 9:38 am

        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!

        Reply
    11. Sally says

      November 27, 2018 at 1:28 pm

      4 stars
      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

      Reply
    12. alex says

      November 24, 2018 at 9:12 pm

      5 stars
      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.

      Reply
      • Carol says

        November 24, 2018 at 9:36 pm

        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!

        Reply
    13. alex says

      November 24, 2018 at 9:12 pm

      5 stars
      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.

      Reply
    14. Marilyn says

      November 06, 2018 at 11:47 am

      I plan on using stone ground grits, so I should just use the same amount and cook them first, then add the other ingredients?

      Reply
      • Carol says

        November 07, 2018 at 8:16 am

        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!

        Reply
    15. Chilewheel says

      August 21, 2018 at 9:21 pm

      4 stars
      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!

      Reply
      • Carol says

        August 22, 2018 at 8:14 am

        Hi, Chilewheel, Thanks so much, glad you enjoyed and I so appreciate your following along! It means a lot to me!

        Reply
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