Spicy Shrimp and Grits Casserole with Gouda Cheese
From McGough's Recipes
| Prep | Cook | Total | Servings |
|---|---|---|---|
| 15 Min | 50 Min | 1 Hr 5 Min | 2-3 |
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
- 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
Instructions
- Preheat oven to 375 degrees. Butter an 8 x 8 baking dish or another similar-sized baking dish. Set aside.
- Heat butter over medium-high heat. Add the scallion, red bell pepper and jalapeño pepper. 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. Slowly stir in grits.
- 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.
- Stir in shrimp, bacon, egg and 1 cup cheese. Transfer to prepared baking dish. Sprinkle with remaining cheese.
- Bake for 30-35 minutes or until heated through and bubbling. Let stand 5-10 minutes before serving.
Notes
- 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.
- Recipe updated 10-27-19. Increased amount of grits from 1/2 cup to 2/3 because of reported "soupiness
- Which grits to use for a shrimp and grits casserole: For this recipe, use the type of grits you’re most comfortable with. If using stone-ground, cook them separately first, then add the vegetable combination and the remaining ingredients. Quick-cooking (not instant) also work in a casserole such as this because of the other textures. I don’t recommend instant for this dish. Here’s a great explanation of the subtle differences from http://www.thekitchn.com/grits-demystified-189543.
