Preheat your oven to 375°F (190°C) and grease a 1.5 to 2-quart baking dish with cooking spray, butter, or oil.

In a large pot, bring salted water to a boil, add shrimp, and cook for 2-3 minutes until pink and opaque. Drain and cool.

In a medium saucepan over medium heat, sauté chopped bacon until crispy, about 5-7 minutes. Let drain on paper towels.

In the same saucepan, add butter and melt. Sauté scallions, red bell pepper, and jalapeño for 3-5 minutes until soft.

Stir in minced garlic and cook for 30 seconds. Add diced tomatoes and broth, bringing to a gentle boil.

Slowly whisk in the grits, stirring continuously to avoid lumps. Simmer for 5-7 minutes until thickened.

After cooling, add beaten egg, cornstarch, salt, and pepper to grits, mixing until well combined.

Fold in cooked shrimp and 1 cup of shredded Gouda. Transfer mixture to the greased baking dish.

Sprinkle remaining Gouda on top of the casserole.

Bake for 30-35 minutes until bubbling and cheese is lightly browned. Let stand for 5-10 minutes before serving.

Optionally, garnish with fresh parsley before serving.