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This picture was a hit when I posted it on Facebook. Here’s the recipe and you’ll want to run home and try it! Full of flavor not to mention easy to make. My only complaint I wish I would have doubled the recipe. I think if you grilled the shrimp it would also give it a well balanced flavor. I cooked mine in the bacon grease which was good, just made it a little more salty, but it could have been the crab boil seasoning I sprinkled on the shrimp.

Spicy Shrimp and Grits Casserole with Gouda Cheese

(Adapted from A Chef’s Kitchen)


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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

1/2 cup quick-cooking grits (not instant)

salt and freshly ground black pepper, to taste

12 ounces 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


Preheat oven to 375 degrees. Butter an 8 x 8 baking dish. Set aside.


Heat butter over medium-high heat. Add the scallion, red bell pepper and jalapeño pepper.


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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.


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Slowly stir in grits.


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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.


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Stir in shrimp, bacon, egg and 1 cup cheese. Transfer to prepared baking dish. Sprinkle with remaining cheese.


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Bake for 30-35 minutes or until heated through and bubbling. Let stand 5-10 minutes before serving


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MAKE AHEAD: Can be assembled 24 hours in advance. Baking time may be longer if casserole is super cold from the refrigerator. FREEZER-FRIENDLY: Cool, wrap securely and freeze. Thaw at least 24 hours in the refrigerator. Increase baking time if casserole is super cold.

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