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Shrimp and grits are comfort food perfection! Enjoy them together in this easy to make and make-ahead casserole!



Total time

65 minutes




  • 2 tablespoons butter plus more for baking dish
  • 1 bunch scallions, white and light-green part only (chopped)
  • ½ 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
  • ½ cup quick-cooking grits (not instant)
  • salt and freshly ground black pepper (to taste)
  • 12 ounces large shrimp ( peeled, deveined and cooked )
  • 2 slices bacon ( cooked and crumbled)
  • 1 large egg (beaten)
  • 1¼ cups shredded Gouda cheese (divided)


  1. Preheat oven to 375 degrees.  Butter an 8 x 8 baking dish.  Set aside.
  2. 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.
  3. 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.
  4. 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.
  5. Stir in shrimp, bacon, egg and 1 cup cheese.  Transfer to prepared baking dish.  Sprinkle with remaining cheese.
  6. Bake for 30-35 minutes or until heated through and bubbling.  Let stand 5-10 minutes before serving.
  7. View the recipe instructions at From a Chef's Kitchen

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