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Spicy Shrimp and Grits Casserole with Gouda Cheese in a round white baking dish with a wooden spoon scooping some out.
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4.62 from 449 votes

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!
Prep Time15 minutes
Cook Time50 minutes
Total Time1 hour 5 minutes
Course: Fish and Seafood
Cuisine: American
Diet: Gluten Free
Servings: 4
Author: Carol | From A Chef's Kitchen

Equipment

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.

Video

Notes

THE SHRIMP:
  • 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.
THE GRITS:
  • 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.
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.
  • 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

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