Shrimp and Grits Casserole

4.62 from 452 votes

This spicy Shrimp and Grits Casserole is a tried-and-true twist on a Southern comfort food classic. Creamy grits, tender shrimp, melted Gouda, and a little heat come together in an easy, oven-baked dish that’s perfect for weeknights or casual entertaining. It’s the kind of crowd-pleasing dish that feels right at home on any table!

Prep Time15

Cook Time50

Total Time1 5

Course: Fish and Seafood

Cuisine: American

Diet: Gluten Free

Servings:

Author: Carol | From A Chef's Kitchen

Equipment

Ingredients

Cooking spray, butter or oil for the baking dish
1 pound medium-large uncooked shrimp (31-40 count) peeled, deveined and tail removed
Salt and freshly ground black pepper
2 slices bacon chopped
3 tablespoons butter
1 bunch scallions (medium-width) white and light-green part only, chopped (scant 1 cup)
1 small red bell pepper chopped (scant 1 cup)
1 medium jalapeño pepper seeded if desired, finely chopped
3 cloves garlic minced
1 can (10-ounce) diced tomatoes with green chiles drained
2 cups chicken broth or fish stock
3/4 cup quick-cooking grits not instant
1 large egg beaten
1 tablespoon cornstarch
1 1/2 cups shredded Gouda cheese divided
Chopped fresh parsley for garnish (optional)

Instructions

Preheat oven to 375 degrees. Lightly grease a 1 1/2 - 2-quart baking dish. Set aside.
Cook the shrimp: Place a colander in the sink to drain the shrimp. Then, bring a large, heavy saucepan of well-salted water (about 2 teaspoons) to a boil. Turn off the heat, add the shrimp, and cook for 10-15 seconds, or until they turn pink, stirring once or twice. Drain immediately into the colander and cool quickly under cold tap water. Alternatively, prepare an ice bath and cool the shrimp in that. Drain the shrimp and pat dry.
In a heavy saucepan, cook the bacon over medium heat until browned and crispy. Transfer the bacon to a paper towel-lined plate with a slotted spoon, reserving the drippings in the saucepan.
Keep the heat on medium and add the butter to the bacon drippings. When melted, add the scallion, red bell pepper, and jalapeño pepper. Cook for 4-5 minutes or until softened.
Stir in garlic, diced tomatoes with chiles, and chicken broth (or fish stock). Bring to a boil.
Slowly stir in the grits. Return to a boil.
Reduce the heat to low. Simmer, stirring occasionally, for 5-7 minutes or until thickened. Remove from heat and cool 15 minutes.
Taste and season to taste with salt and black pepper.
Whisk the cornstarch into the egg, then stir it into the grits and fully incorporate.
Fold in the shrimp, bacon, and 1 cup cheese. Transfer to the prepared baking dish with more grits on the top than shrimp. Sprinkle with the remaining 1/2 cup cheese.
Bake for 30-35 minutes or until heated through and bubbling. The casserole should be set around the perimeter with an internal temperature of at least 165 degrees. Let stand 5-10 minutes before serving

Video

Notes

2015 recipe retested (twice) and updated.

THE SHRIMP:

It's essential to always use wild-caught U. S. Gulf shrimp. They are much more resilient to reheating in a casserole, unlike farmed shrimp, which WILL become rubbery.

THE GRITS:

If using stone-ground grits, cook them separately following the package directions. Then, add the vegetable combination and the remaining ingredients.
Quick-cooking grits (not instant) work because of the other textures.
I don’t recommend instant grits for this dish. They cook too fast and can turn mushy quickly.

SUBSTITUTIONS:

If you don't consume pork, use turkey or beef bacon. You can also use diced andouille sausage.
You can substitute regular, drained, petite diced tomatoes if you want to dial down the heat.
Can use fish stock in place of chicken broth.
Smoked Gouda, Monterey Jack, or Pepperjack will also work well.

MAKE AHEAD:

Can be assembled 24 hours in advance. Let cool completely before covering for refrigeration so condensation doesn't drip onto the casserole, which can make it soupy.
Let it sit at room temperature for 30 minutes before placing it in the oven.
Bake uncovered so moisture can evaporate. Cover loosely if the cheese is starting to look brown.
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.
Let the casserole sit at room temperature for 30 minutes or so before placing it in the oven.
Bake uncovered so moisture can evaporate. Cover loosely if the cheese is starting to look brown.
Increase baking time if the casserole is super cold.

Nutrition