Spicy Shrimp and Gouda Grits Casserole Recipe
A flavorful and hearty Spicy Shrimp and Grits Casserole featuring tender wild-caught Gulf shrimp, creamy quick-cooking grits, smoky bacon, and melted Gouda cheese, enhanced with a zesty mix of scallions, bell pepper, jalapeño, and garlic. This dish is perfect for a comforting dinner, with make-ahead and freezer-friendly options.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Casserole
- Method: Baking
- Cuisine: Southern American
Ingredients
Scale
Vegetables and Aromatics
- 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)
Liquids and Broth
- 2 cups chicken broth
- 1 can (10-ounce) diced tomatoes with green chiles (drained)
Grains and Eggs
- 2/3 cup quick-cooking grits (not instant)
- 1 large egg (beaten)
Proteins
- 1 pound large shrimp (16–20 count, peeled, deveined, and cooked)
- 2 slices bacon (cooked and crumbled)
Dairy and Fats
- 2 tablespoons butter (plus more for buttering the baking dish)
- 1 1/4 cups shredded Gouda cheese (divided)
Seasonings
- Salt and freshly ground black pepper (to taste)
Instructions
- Prepare the baking dish: Preheat your oven as recommended (typically 350°F/175°C). Butter a baking dish generously to prevent sticking.
- Sauté aromatics: In a skillet, melt 2 tablespoons of butter over medium heat. Add the chopped scallions (white and light green parts), chopped red bell pepper, finely chopped jalapeño, and minced garlic. Cook until softened and fragrant, about 3-4 minutes.
- Add tomatoes: Stir in the drained diced tomatoes with green chiles and cook for another 2-3 minutes to meld the flavors together.
- Cook the grits: Slowly add the 2 cups of chicken broth to the vegetable mixture and bring to a simmer. Stir in the 2/3 cup quick-cooking grits and cook according to package directions until thickened, usually around 5 minutes. Season with salt and freshly ground black pepper to taste.
- Add proteins and mix: Fold in the cooked shrimp and crumbled bacon to the grits mixture. Remove from heat and let cool slightly.
- Combine with egg and cheese: Stir the beaten egg and about three-quarters of the shredded Gouda cheese into the grits and shrimp mixture until evenly combined.
- Assemble casserole: Transfer the mixture into the prepared buttered baking dish. Sprinkle the remaining Gouda cheese evenly over the top.
- Bake: Place the casserole in the preheated oven and bake for approximately 25-30 minutes, or until the cheese on top is melted and bubbly and the casserole is heated through.
- Serve: Remove from the oven and let the casserole rest for a few minutes before serving to allow it to set slightly.
Notes
- Use wild-caught U.S. Gulf shrimp to ensure shrimp remain tender when baked again in casserole; farmed shrimp may turn rubbery.
- If using stone-ground grits, cook them separately with the chicken broth per package instructions before combining with vegetables and shrimp.
- Quick-cooking grits (not instant) are preferred; instant grits can become mushy in this dish.
- This casserole can be assembled up to 24 hours ahead. Baking time may increase if baking straight from the refrigerator.
- Freeze by cooling the casserole completely, wrapping securely, and freezing. Thaw in the refrigerator for 24 hours before baking.
- Allow thawed casserole to sit at room temperature for about 30 minutes before baking. Increase baking time if casserole is very cold.
Keywords: shrimp and grits, spicy shrimp casserole, gouda cheese casserole, southern comfort food, shrimp casserole recipe, quick-cooking grits recipes
