Cheesy Shrimp and Grits Casserole with Smoked Gouda

Why You'll Love This Shrimp and Grits Casserole

If you have ever wondered how to make shrimp and grits casserole without babysitting a pot on the stove, this is the recipe for you. We take everything you love about classic Southern shrimp and grits and turn it into an easy, bake-and-serve casserole that is perfect for brunch, dinner, or anything in between. Creamy smoked Gouda grits form the base, and they are topped with a spicy, garlicky shrimp and bacon mixture that gets bubbly and golden in the oven.

This Shrimp and Gouda Grits Recipe takes all the best parts of the stovetop version, the smoky cheese, the plump shrimp, the little kick of heat, and turns it into something you can prep ahead and pop in the oven when you're ready to eat. It is comfort food through and through, but it still feels special enough for a weekend dinner party.

Before we get cooking, the right tools and ingredients really do make a difference here. A heavy bottomed saucepan keeps the grits from scorching while they cook low and slow, and good quality smoked Gouda melts into the grits far more smoothly than a pre-shredded blend. A sturdy 9x13 baking dish also helps the casserole cook evenly so every bite gets that golden, bubbling cheese on top.

The Secret to Creamy, Cheesy Grits

The foundation of any great Cheesy Shrimp and Grits Casserole is the grits themselves. We cook them in a mix of chicken broth and whole milk instead of plain water, which gives them a rounder, richer flavor right from the start. Stone-ground grits are worth seeking out here. They take a bit longer to cook than instant grits, but the texture is so much more satisfying, with just the right amount of bite.

Once the grits are thick and creamy, smoked Gouda gets stirred in until it melts completely. The smokiness of the cheese plays beautifully against the brininess of the shrimp, which is exactly why this Shrimp and Smoked Gouda Grits Recipe works so well as a casserole. Whisking in a couple of eggs before baking helps the grits set up just enough to hold their shape when sliced, while still staying creamy and soft.

Chef's Tip: Let the cooked grits cool for a few minutes before whisking in the eggs. If they are too hot, the eggs can scramble instead of blending in smoothly.

Building the Spicy Shrimp and Bacon Topping

While the grits are cooking, this is the perfect time to build the topping that makes this dish so craveable. Crisping up bacon first and cooking the shrimp in those flavorful drippings adds a smoky depth you just cannot get any other way. Sauteed onion, bell pepper, and garlic round things out with the classic Cajun trinity flavor, and a generous pinch of Cajun seasoning plus a dash of hot sauce make this a proper Spicy Shrimp and Grits Casserole.

The shrimp only need a few minutes in the pan since they will finish cooking briefly in the oven. Pulling them while they are just turning pink and opaque keeps them tender instead of rubbery once the casserole bakes.

A few keys to the best shrimp and grits casserole with Gouda cheese:

• Use large or jumbo shrimp so they hold up well during baking
• Pat the shrimp dry before cooking for better browning
• Don't skip the bacon fat. It carries so much flavor into the vegetables and shrimp
• Taste and adjust the Cajun seasoning and hot sauce to your spice preference

Ready to make it? Here is the full step-by-step recipe:

Cheesy Shrimp and Grits Casserole with Smoked Gouda

This Shrimp and Grits Casserole layers creamy smoked Gouda grits with spicy, garlicky shrimp for a baked, cheesy comfort food classic that's perfect for brunch or dinner.

Prep:20 mins

Cook:35 mins

Total:55 mins

Yield:6 servings

Cuisine:Southern

Yield: 6 servingsCalories: 480Protein: 28g

Carbs: 34gFat: 26gSat. Fat: 14gFiber: 2gSugar: 3gSodium: 760mg

Ingredients

Units

USM

Scale

1x2x3x

• 1 1/2 cup stone-ground grits, not instant
• 3 cup chicken broth, low sodium
• 1 1/2 cup whole milk
• 8 oz smoked gouda cheese, shredded, plus extra for topping
• 3 tbsp unsalted butter, divided
• 2 large eggs, lightly beaten
• 1 1/2 lb large shrimp, peeled and deveined, tails off
• 4 slice bacon, diced
• 1/2 cup yellow onion, finely diced
• 1/2 cup red bell pepper, finely diced
• 3 clove garlic, minced
• 1 1/2 tsp cajun seasoning, adjust to taste
• 1 tsp hot sauce, plus more for serving
• 2 green onions, thinly sliced, for garnish
• 1/2 tsp kosher salt, to taste
• 1/4 tsp black pepper, freshly cracked

Instruction

1

Preheat the oven to 375 degrees F (190 degrees C) and grease a 9x13 inch baking dish.

2

In a medium saucepan, bring the chicken broth and milk to a gentle boil over medium-high heat.

3

Whisk in the grits, reduce heat to low, and cook for 20 to 25 minutes, stirring often, until thick and creamy.

4

Remove the grits from heat and stir in 2 tablespoons of butter and the shredded smoked Gouda until melted and smooth.

5

Let the grits cool for 5 minutes, then whisk in the beaten eggs until fully incorporated.

6

Pour the grits mixture into the prepared baking dish and spread into an even layer.

7

In a large skillet over medium heat, cook the diced bacon until crisp, about 5 minutes, then remove and set aside, leaving the fat in the pan.

8

Add the remaining tablespoon of butter, onion, and bell pepper to the skillet and saute for 3 to 4 minutes until softened.

9

Add the garlic, Cajun seasoning, and shrimp to the skillet and cook for 3 to 4 minutes until the shrimp are just pink and opaque.

10

Stir in the hot sauce and cooked bacon, then remove from heat.

11

Spoon the shrimp mixture evenly over the grits in the baking dish.

12

Sprinkle the remaining smoked Gouda over the top.

13

Bake for 18 to 20 minutes, until the casserole is bubbling and the cheese is golden.

14

Let rest for 5 minutes, then garnish with sliced green onions and serve hot.

Equipment

• 9x13 inch baking dish
• Medium saucepan
• Large skillet
• Whisk
• Wooden spoon

Notes

This casserole is best assembled and baked fresh, but you can cook the grits and the shrimp mixture separately up to a day ahead, then combine and bake when ready. Leftovers reheat best in the oven or covered in the microwave with a splash of milk to loosen the grits.

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Serving, Storing, and Make-Ahead Tips

This casserole is hearty enough to serve on its own, but it also pairs wonderfully with a simple green salad or some crusty bread to soak up any extra sauce. For brunch, try serving smaller portions alongside scrambled eggs or fresh fruit.

If you are feeding a crowd, this Shrimp and Grits Casserole is easy to scale up in a larger baking dish, just keep an eye on the bake time since a deeper layer of grits will need a few extra minutes in the oven.

Chef's Tip: If you are prepping ahead, store the cooked grits and the shrimp topping in separate covered containers in the fridge. Assemble the casserole right before baking so the grits don't absorb excess moisture from the shrimp mixture.

Leftovers keep beautifully, which makes this a great option for meal prep too. Simply cover and refrigerate, then reheat gently with a splash of milk to bring the grits back to their original creamy texture. However you serve it, this Shrimp and Gouda Cheese Grits Recipe is bound to become a regular in your dinner rotation.