Recipe: Gouda Grits with Shrimp

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Shrimp and grits are a classic in the south and this Florida gal can’t get enough of them! Gooey cheesy grits with plump juicy shrimp all tied together with enough salt and butter to make Paula Dean proud. This recipe is a little different using Gouda cheese – I personally like using smoked Gouda to add a new depth of flavor to the dish but truly any flavor cheese works well here. This dish adds spinach for a touch of color but using kale, or Swiss chard works well too. Keep this one in the bank for a dish everyone will love.

Ingredients

  • Grits:
  • 2 cups vegetable broth
  • 1/4 cup heavy cream
  • 1/4 cup evaporated milk [or regular milk]
  • 1 cup of old fashioned grits
  • 4 TBSP unsalted butter
  • 1/4 lb smoked gouda cheese, freshly grated
  • Sauce:
  • 1/4 cup heavy cream
  • 1/4 cup evaporated milk
  • 2 TBSP butter
  • 3 TBSP minced onion
  • 1/2 tbsp minced garlic [approx. 2 cloves]
  • 1 cup spinach, chopped or torn
  • 1 cup portobello mushroom, chopped or sliced
  • 2 TBSP green onion, chopped
  • salt, pepper, and hot sauce to taste
  • a drizzle of oil, for sauteing
  • Shrimp:
  • 1/2 pound shrimp, peeled and deveined [tail on or off - up to you!]
  • cayenne pepper
  • garlic powder
  • parsley
  • salt, to taste

Instructions

  1. Bring vegetable broth to a boil in medium-sized pot.
  2. At a rolling boil, add in grits and stir constantly.
  3. Reduce heat to lowest setting and simmer for 30-40 minutes, stirring occasionally. When the grits start to soak up the broth, add in the evaporated milk and stir.
  4. Then fold in the butter and heavy cream.
  5. Lastly, add the grated Gouda and stir thoroughly until smooth and creamy.
  6. While the grits are cooking, bring a large non-stick pan to medium heat and sauté the white/yellow onion and garlic in a olive oil until translucent and tender.
  7. Once tender, add in butter, mushrooms, and shrimp and sauté until the shrimp are barely opaque and set aside on a plate. The shrimp will be heated again and you do not want to overcook them.
  8. After removing the shrimp, add spinach, green onion, and heavy cream and allow it to simmer while you stir to reduce the sauce.
  9. Once it reaches desired thickness, season with a pinch of salt and pepper and a dash of hot sauce, to taste.
  10. Pour sauce into a bowl and add a drizzle of oil to the empty pan.
  11. Turn up the heat and finish cooking the shrimp, seasoning it with garlic powder, cayenne, parsley and salt, if desired.
  12. To serve, spoon the sauce and shrimp onto the Gouda cheese grits and top with chopped green onion and a pinch of red pepper flakes.