Categories Dinner Recipes, Easy Recipes, Main Dishes, Shrimp Recipes

Spicy Shrimp and Grits Casserole with Gouda Cheese

by Annmarie

Spicy Shrimp and Grits Casserole with Gouda Cheese is the ultimate Southern comfort food, transformed into a simple, make-ahead dish perfect for busy weeknights or weekend gatherings. Creamy grits, rich Gouda cheese, and just the right amount of heat come together to create a truly irresistible meal.

Whether you’re hosting a family dinner or just craving a warm, satisfying dish, this casserole is sure to be a hit. Plus, it reheats beautifully, making it perfect for leftovers—though you might not have any!

Spicy Shrimp and Grits Casserole with Gouda Cheese

Spicy Shrimp and Grits Casserole with Gouda Cheese

Spicy Shrimp and Grits Casserole with Gouda Cheese

Spicy Shrimp and Grits Casserole with Gouda Cheese is the ultimate Southern comfort food, transformed into a simple, make-ahead dish perfect for busy weeknights or weekend gatherings. Creamy grits, rich Gouda cheese, and just the right amount of heat come together to create a truly irresistible meal.

Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes

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-By-Step Instructions

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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.

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