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, 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
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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 1/4 cup 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.
Do the shrimp need to be thawed? Or can they be added frozen (and cooked)?
Hi, Daniella, Thanks so much for your question. I’d be careful using frozen shrimp. I’ve cleaned enough shrimp in my career to know there are often veins left behind along with shell fragments. You’d want to make sure the shrimp is clean. People have used raw, uncooked shrimp in the casserole with success, so perhaps that’s an option for you. Thanks again and let me know how it goes.
Do you cook the grits first before you add them to the pan with the other ingredients. Thank you.
Hi, Robert, Thanks so much for your question. Yes, you’ll see in Steps #3 and #4: “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.” Thanks again and hope you enjoy!
If freezing this do you bake the casserole first then freeze or stop after assembling the casserole and freezer un-baked? TIA!
Hi, Lindsey, Thanks so much for your question. I freeze casseroles that I plan to bake later assembled and unbaked. You could bake it, cool it, freeze it then reheat it, but the shrimp could get really tough and “shrimpy.” Thanks again and hope you enjoy!
Can smoked Gouda be used?
Hi, Francine, Thanks so much for your question. I haven’t tested this recipe with smoked Gouda but you probably could. Just expect a smokier flavor. Please let me know how it went. Thanks again and hope you enjoy!
Francine, I use smoke Gouda in this recipe and it is a family favorite! The smokiness is a great addition to this amazing recipe! ❤️
I made the shrimp and grits with Gouda cheese dish! When I read the recipe and saw all the flavors going into the pan before adding the grits, I knew it was going to be great! It did not disappoint! I had to make a day ahead due to time constraints on the day of and it heated perfectly. Not liquidy nor is it dry! Just perfect! I will enjoy this dish frequently! Easy to make! Thank you, Chef Carol!
Hi, Julie, Thanks so very much and so happy you enjoyed!
I didn’t realize my gouda was all dried up so I’m using Manchego instead. Can’t wait to eat!
Hi, Rachel, I think that will be just fine. Thanks again!
Made this recently and not sure what I did wrong but it was very soupy, never thickened up. Flavor was wonderful though.
Hi, Suzanne, Thanks so much for your feedback. Some people have reported that while others have not; I still have yet to find out why that happens. Glad it tasted good, though!
Just getting ready to make this and wondered if I could add some smoked sausage? It sounds delicious!
Hi, Tammy, Thanks so much for your question. Yes, I don’t see why not. However, I would cut the sausage into quarters and not use more than the amount of shrimp. A little dab will do ya. Otherwise, the smoked sausage could overpower the shrimp. Thanks again and hope you enjoy!!
Amazing. We were a little afraid of the jalapeño but the balance was perfection.
Thank you!
Hi, Janny, Thanks so much and happy you enjoyed!
Recipe was on spot! Delicious. I always use NC wild-caught shrimp from Diamond Shoal Shrimp Co. Delivered to my door.
Hi, Patrice! Thanks so very much and so happy you enjoyed! Yes, love getting wild-caught shrimp shipped direct. I’ve been using Biloxi Shrimp lately and it has been very good. Thanks again so much!!
I’m planning to use this as a main course dish with only a large salad. Will the “serving size” indicated work for this purpose?
Hi, Pat, Thanks so much for your question. This recipe feeds four people with average appetites using 1/4 pound of shrimp per person. You could always add another 1/4 to 1/3 pound or so of shrimp to the entire dish. Any more than that would be out of proportion to the grits. A large salad on the side sounds perfect! Hope that helps and hope everyone enjoys!