About the Recipe
Timoteo's Spicy Shrimp and Grits Casserole with Gouda Cheese is Arizona's most perfect comfort food made into an easy to make and make-ahead casserole!
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
1 tsp Timoteo's Black Scorpion Rub
2 tbsp Timoteo's Black Scorpion Popcorn Seasoning
2 cloves garlic - minced
1 can (10-ounce) diced tomatoes with green chiles - drained
2 cups chicken broth
⅔ cup quick-cooking grits - not instant
Salt and freshly ground black pepper - to taste
1 pound large shrimp - 16-20 count, peeled, deveined and cooked
2 slices bacon - cooked and crumbled
1 large egg - beaten
1 ¼ cups shredded Gouda cheese - divided
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 in a large saucepan. 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 and Timoteo's Black Scorpion Rub.
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.
Serving: 1 | Calories: 474kcal | Carbohydrates: 26g | Protein: 39g | Fat: 24g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 275mg | Sodium: 1706mg | Potassium: 450mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1442IU | Vitamin C: 40mg | Calcium: 611mg | Iron: 2mg