Name: Spicy Shrimp and Gouda Grits Casserole Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Southern American
Ingredients: 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); 2 cups chicken broth; 1 can (10-ounce) diced tomatoes with green chiles (drained); 2/3 cup quick-cooking grits (not instant); 1 large egg (beaten); 1 pound large shrimp (16-20 count, peeled, deveined, and cooked); 2 slices bacon (cooked and crumbled); 2 tablespoons butter (plus more for buttering the baking dish); 1 1/4 cups shredded Gouda cheese (divided); Salt and freshly ground black pepper (to taste)

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Introduction

This Spicy Shrimp and Grits Casserole with Gouda Cheese brings a comforting twist to a Southern classic. Packed with tender shrimp, smoky bacon, and creamy grits topped with melted Gouda, it’s a satisfying meal perfect for brunch or dinner.

A white rectangular baking dish filled with a creamy shrimp casserole, showing a golden-brown melted cheese layer on top with some crispy edges. On the top layer, there are evenly spread cooked shrimp with a light pink and orange tint, along with small red bell pepper pieces scattered throughout, sprinkled with green herbs for garnish. The casserole has a rich, slightly bubbly surface texture, and the dish is placed on a white marbled surface with soft lighting enhancing the colors, a spoon and a glass of milk slightly visible in the background. photo taken with an iphone --ar 4:5 --v 7

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

Step 1: Preheat your oven to 350°F (175°C). Butter a medium-sized baking dish to prevent sticking.
Step 2: In a large skillet, melt the 2 tablespoons of butter over medium heat. Add the chopped scallions, red bell pepper, jalapeño, and garlic. Sauté until the vegetables soften, about 3 to 4 minutes.
Step 3: Stir in the diced tomatoes with green chiles and cook for another 2 minutes to combine the flavors.
Step 4: Add the chicken broth and bring the mixture to a simmer. Slowly whisk in the quick-cooking grits, making sure to avoid lumps. Cook according to package instructions until thickened, typically 5 to 7 minutes.
Step 5: Season with salt and freshly ground black pepper to taste. Remove the skillet from the heat.
Step 6: Stir in the cooked shrimp, crumbled bacon, beaten egg, and half of the shredded Gouda cheese. Mix gently until everything is evenly combined.
Step 7: Transfer the mixture into the prepared baking dish. Sprinkle the remaining Gouda cheese evenly over the top.
Step 8: Bake uncovered for 25 to 30 minutes, or until the casserole is set and the cheese is melted and lightly golden.
Step 9: Let the casserole rest for a few minutes before serving to help it firm up for easier slicing.

Tips & Variations

Use wild-caught U.S. Gulf shrimp for the best texture after baking; farmed shrimp tend to become rubbery.
If using stone-ground grits, cook them separately with the chicken broth before mixing in the vegetables and shrimp.
Quick-cooking grits work well, but avoid instant grits as they can become mushy in the casserole.
For a milder dish, remove the jalapeño seeds before chopping.
Add a pinch of smoked paprika or cayenne pepper to enhance the smoky heat.

Storage

Store leftovers covered in the refrigerator for up to 3 days. To reheat, warm in the oven at 325°F (165°C) until heated through, or microwave in short intervals, stirring occasionally. This casserole can also be assembled ahead and refrigerated for up to 24 hours before baking. For longer storage, wrap tightly and freeze for up to 1 month. Thaw in the refrigerator for 24 hours and allow it to sit at room temperature for about 30 minutes before baking. Increase baking time if the casserole is cold from the fridge or freezer.

How to Serve

A white rectangular baking dish filled with a creamy shrimp casserole, showing two main layers; the bottom is a soft, cheesy yellow base, topped with a thick layer of melted golden cheese that has browned edges and bubbles, dotted with whole cooked shrimp with a light pink color and a few small red pepper pieces scattered throughout, all sprinkled with finely chopped green herbs for a fresh touch. The dish sits on a white marbled surface with a blurred background including a glass of milk and a spoon. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen shrimp for this casserole?

Yes, but be sure to thaw and pat the shrimp dry before cooking. Use wild-caught shrimp if possible to maintain a tender texture after baking.

Is it possible to make this vegetarian?

You can omit the shrimp and bacon and substitute with smoked tofu or sautéed mushrooms for a vegetarian-friendly version. Adjust seasoning to taste and consider adding extra cheese for richness.