Spicy Shrimp and Grits Casserole with Gouda Cheese
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, smoky Gouda, 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
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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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Recipe 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
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.
Any suggestions for baking in an electric skillet?
Hi, Johnnie, Thanks so much for your question. I have not done this in an electric skillet but I did a little online research and it’s possible to use your skillet like an oven. Here’s a link to some information. https://www.leaf.tv/articles/how-to-bake-in-an-electric-frying-pan/. Again, I have not tested this. Thanks again and if you give a try, please let me know how it worked.
Made this today for my husband and myself. We really enjoyed it. Will definitely make it again!
Hi, Darlene, Thanks so very much and glad you enjoyed!!
Delicious! Made it tonight. Left out the jalapeños because I don’t like too much spice…just used spicier tomatoes/green chiles. Will definitely add this to the dinner rotation!
Hi, Andriana, Thanks so very much and glad you enjoyed. Also glad that you adjusted the recipe to your spice/heat tolerance. Thanks again!
Can I do this with stone ground grits?
Hi, Eleanor, Thanks for your question. Yes, you absolutely can if you prefer those. Just follow the package directions. Thanks again!
This was soooo good! Will definitely make again.
Hi, Denise, Thanks so very much!!! Glad you enjoyed!!
I made this casserole for my son’s family recently and it was a great success! I did double the recipe and left the bacon out of inside but crumbled it on top. I loved it and so did they. Thank you for sharing your recipe.
Hi, Sandra, Thanks so very much and glad everyone enjoyed! I like how you handled the bacon to keep it crispy. Thanks again!
Love this recipe. I am always editing and so I made a couple changes. First, I did not cook the shrimp before adding to the dish because I was afraid they might end up being overcooked and they were perfect. Also, I added about two teaspoons of Worcestershire sauce and a tablespoon of Old Bay Seasoning, just because I like the flavor. Very good recipe. Thanks!
Thanks so much, Mary! Glad you enjoyed and that you’ve made this recipe your own; those tweaks sound perfect. Thanks again!
Just made this and doubled it for a crowd… OMG, DELICIOUS
Hi, Deanna, Thanks so much and glad you and everyone else enjoyed!!
Doubling it. 9 x 13 casserole dish?
Hi, Kathy, Thanks so much for your question. You should be able to get it into a 13 x 9-inch pan. Make sure it’s deep and not shallow. Thanks again and hope you enjoy!
Hi, Robyn, Thanks so much for your question. If you can possibly get it assembled so she can bake it, that would be ideal. If you bake it, the shrimp will have been cooked three times. I’ve always found that wild-caught shrimp hold up much better to being baked in the casserole the first time because you’re essentially just heating it through. It’s also very important to not overcook the shrimp. Some readers have put the shrimp in the casserole raw with good results but for food safety reasons, I don’t like to tell people to do that. Hope this helps and let me know how it goes.
I’ve made this countless times and every time it comes out better than the last time. A few thoughts – while the frozen shrimp are defrosting I add the shells/tails to the vegetable broth for added flavor. I also add a few dashes of fish sauce to the vegetable broth. Also, I have used seafood stock and boiled the shells in that. After a full boil – reserve the broth and toss the shells. In addition to the spices on the recipe, I add some Old Bay seasoning and 1/4 teaspoon of Worcestershire. Even as I am typing this I am enjoying this fabulous meal. Add Red Lobster biscuits, a salad and wine for an exceptionally easy meal!
Hi, Carol, Thanks so very much!!! Love that you keep making this recipe your own. Your tweaks sound amazing!!! Thanks again!!
I’d love to make this for a friend so she can have it when she gets home from from a hospital stay. I am looking to have it cooked beforehand but will it reheat well? Will be awaiting your answer