Name: Spicy Shrimp and Grits Casserole with Gouda Cheese
Prep time: 25 min
Cook time: 40 min
Total time: 1 h 5 min
Yield: 6 servings
Cuisine: Southern
Ingredients: 1 pound large shrimp, peeled and deveined; 1 cup stone-ground grits; 3 cups low-sodium chicken broth; 1 cup smoked Gouda cheese, shredded; 2 tablespoons unsalted butter; 1/2 cup heavy cream; 2 cloves garlic, minced; 1 small onion, finely chopped; 1 red bell pepper, chopped; 1 jalapeño, minced; 1 teaspoon smoked paprika; 1/2 teaspoon cayenne pepper; Salt and black pepper to taste; 2 tablespoons olive oil; 2 green onions, sliced, for garnish

Well, Here’s Why You Need to Try This (Trust Me)

I’ve made a lot of casseroles, but nothing gets my folks buzzing like this Spicy Shrimp and Grits Casserole with Gouda Cheese. There was a potluck last spring (everyone said bring your best, but you know how it really gets competitive) and I thought—let’s see if my take on this southern classic still holds up. Long story short: not a single crumb left and, oddly, I lost my favorite serving spoon in the process (if anyone from book club is reading this, fess up!). Anyway, this dish just sings—warm, gooey, and with a cheeky little kick that I apparently inherited from my Aunt Jo. She adds hot sauce to her oatmeal, so, maybe it’s a family thing?

Why I Keep Making This… (and Maybe You Will Too)

I get it, you’ve probably made ‘shrimp and grits’ before, but when the weather turns or I just want something hearty, this casserole never fails. My family goes crazy for it because the cheese gets all bubbly around the edges (and yes, I scrape the corners when no one’s looking). Also, it’s a lifesaver when I don’t feel like hovering over the stove, which let’s be honest, is most weeknights. I make this when I need comfort food that looks more impressive than it actually is. Sometimes the grits get clumpy—drives me a bit nuts—but I realized, just stir it one more time and move on. No one’s judging (except maybe my mother-in-law, hi Barb!).

Here’s What You’ll Need (But Honestly… Swap as Needed)

Shrimp (500g/1 lb, peeled & deveined)—Jumbo is great, but I honestly use whatever’s on sale.
Stone-ground grits (1 cup)—My grandmother always insisted on Anson Mills, but instant grits have saved me more than once.
Gouda cheese (about 200g/2 cups shredded). Sometimes I toss in a little smoked cheddar if I’m feeling wild.
Whole milk (2 cups)—Have tried oat milk. It works, just a bit earthier.
Chicken or seafood broth (2 cups)—I’ve made it with just water when the cupboard’s bare. Still tasty—just a little less oomph.
Salted butter (3 Tbsp)—Or margarine in a pinch, but don’t tell my neighbor Carol.
Hot sauce (a good splash)—Crystal is my go-to but Tabasco does the job.
Black pepper (a heap), paprika (about 1 tsp)
Scallions (a couple, sliced)—Chives work too if you’re feeling fancy.
Red pepper flakes (optional but, honestly, why not?)
Olive oil or any good neutral oil

Step-by-Step: My Kind of Instructions (Loosely Speaking!)

Prep the Grits: Bring your milk and broth to a simmer over medium heat. Right as you see those little bubbles, dump in your grits. Keep stirring. I mean it—don’t walk away, or you’ll end up with a lumpy mess like I did once when the timer distracted me. When it thickens (takes around 12-15 mins), stir in butter, half the cheese, a big pinch of salt, and black pepper. If it looks like wallpaper paste, add a splash more milk—no shame.
Sauté the Shrimp: Toss the shrimp with olive oil, black pepper, and paprika (plus red pepper flakes if you’re in the mood). Heat a skillet, toss them in, and cook just until pink—don’t overdo it! Shrimp gets tough quicker than you think. This is usually where I sneak a bite—quality control, right?
Combine the Good Stuff: Pour the grits into a buttered (or oiled, let’s not split hairs) casserole dish. Layer the shrimp on top. I like to tuck a few right into the grits because, surprise shrimp bites are the best bites. Sprinkle over scallions and douse with a bit of hot sauce—less if you’re timid, more if you’re brave.
Cheese Time: Scatter the rest of the cheese on top. Sometimes I add more than I should, but, I mean, who’s watching? Gouda’s the star, but mix in other melty friends if you want.
Bake: 180ºC (350ºF) oven, about 20-25 mins. You just want bubbly edges and a golden cheesy crown. Goes fast; keep an eye after 20 mins. Oh, if it starts browning too quick, tent with foil. Or don’t—crisp cheese is a lifestyle, not a mistake.

Some Notes From My Own Mishaps

I’ve learned (the hard way) that runny grits before baking equals actual soup later. Let them thicken up more than you think necessary and then just trust the oven will finish the job.
If someone in your house hates shrimp, I’ve subbed in shredded rotisserie chicken and nobody grumbled. Okay, my cousin did, but he also complained about the tablecloth.
Cheese on top is essential for the right crust but, if you forget and mix it all in, it still tastes great—just a different vibe.

Variations I’ve Experimented With (Some Better Than Others…)

Once tried andouille sausage slices with the shrimp—oh man, game changer. So good if you want it extra hearty.
Did mushrooms instead of shrimp one time for a crowd; it kinda worked, but honestly I missed the seafood vibe. Wouldn’t do that again unless I had to.
Swapping in sharp white cheddar for Gouda was…fine. Nothing to write home about (unless your home is cheddar country, I guess).

Do You Really Need Special Gear?

I use a trusty casserole dish (mine’s seen better days), but any oven-safe pan will do—have even used a Dutch oven when my dish was in hiding. For mixing grits, a solid whisk helps. If you don’t have one, a fork and elbow grease work. Keep an eye on your oven: a little thermometer inside is smart if yours runs hot like mine.

Spicy Shrimp and Grits Casserole with Gouda Cheese

Let’s Talk Storage (Or, More Accurately, Disappearance)

Technically, this will keep in the fridge about two days. Just scoop into a container once cooled, cover, and reheat gently. But honestly, in my house it rarely survives more than a day. If you happen to have leftovers, it reheats well in the microwave or oven—splash a little milk over the top so it doesn’t dry out. I think this actually tastes even better the next day; the flavors get to mingle and, well, cheese just improves with age.

How I Like to Serve This (And My Family Keeps Doing, Too)

Okay, so we serve big spoonfuls with greens on the side—collards or kale sautéed with garlic if I’ve got my act together. Sometimes, I add a soft poached egg on top for truly over-the-top brunch vibes. Oh, and cornbread if it’s a special Sunday (or if I need to use up old cornmeal).

A Few “Pro Tips” I Learned the Hard Way

I once tried rushing the baking step and regretted it; you want that top cheesy layer to set, not droop.
Stir the grits until smooth before pouring in the pan—“grainy” was the not-so-kind feedback I got the first time I made this for friends.
Taste for salt before you bake. Seriously. Sometimes Gouda is saltier than you’d think. On second thought, maybe that’s a plus?

FAQ: You Asked, I’m Answering (with a Few Asides)

Can I use frozen shrimp?: Yep, all the time. Just thaw and pat ’em dry so you don’t water down the whole thing. And, hey, here’s a cool shrimp thawing trick I found on Serious Eats.
What if I only have quick grits?: No crime in that! Works fine—just follow the timing on the box and cut the cooking time a bit.
Can I make this ahead?: Sure, just assemble the dish and pop in the fridge (unbaked) for up to a day. Bake a few extra minutes from cold. Actually, I think it gets even more flavorful if you do it this way.
What’s with all the hot sauce?: I love a good kick, but sub sweet chili sauce or skip if you want it mild; my nephew puts ketchup on his (don’t ask).
I’m dairy-free—what now?: Full disclosure: I haven’t tried every non-dairy cheese, but this vegan cheese sauce from Minimalist Baker worked for a friend.
Why does my casserole look runny?: It thickens as it cools. If it’s still soupy after a rest, next time just cook the grits longer before oven-time. That tripped me up my first go, too.
Does Gouda really make a difference?: In my book, yes! Gouda melts dreamily and has this mellow, nutty thing going on. But use cheddar or monterey jack if that’s what’s in your cheese drawer (I mean, who hasn’t found a forgotten wedge or two back there?).

And just so you know, if you want more casserole wisdom (or to argue about grits consistency), I sometimes browse the Southern Living recipe section for inspiration. Highly recommend!

So go on, give it a whirl. And if your serving spoon goes missing, well, welcome to the club.

Spicy Shrimp and Grits Casserole with Gouda Cheese