Shrimp and Gouda Grits
Recipe:
Grits…
4 C. Chicken Stock
2 C. Grits, such as Dixie Lily
1 C. Heavy Cream
4 Oz. Unsalted Butter
14 Oz. Can of Corn - drained
1 C. Shredded Smoked Gouda Cheese
The Shrimp…
8 Strips of Applewood Smoked Bacon - Diced
1 T. Minced Garlic
1 T. Minced Shallots
3 T. Unsalted Butter
White Wine
1 Lb. Peeled and Deveined Jumbo Shrimp
2 T. Old Bay Seasoning
2 C. Chopped Fresh Spinach
1/4 C. Diced Scallions
1 Pkg. Portabella Mushroom Caps - Sliced
2 C. Heavy Cream
Salt and Pepper to Taste
Pour the chicken broth stock into a saucepan and turn on high until it boils. Mix in the grits and stir vigorously. Reduce to a simmer and cook for 40 minutes. If choosing to use a quick-grits then this cook time is diminished greatly.
Add the butter, corn, drizzle in the cream and stir until it is mixed well. Shake in the shredded cheese and stir very well until nice and smooth.
While your grits cook, bring a large saucepan to medium heat. Add the bacon and cook for 3 minutes, then add the garlic and shallots and sauté.
In a large zip-closure bag, add shrimp and Old Bay Seasoning. Shake until well coated.
Add the butter and a splash of white wine to the bacon, garlic and shallots, cook until the butter is half melted then add the shrimp. Cook until the downsides of the shrimp become white, then flip them and add the spinach, scallions and mushrooms. Sauté for 2 minutes.
Remove the shrimp. Pour in the heavy cream and let simmer, stirring until reduced by one-third. Add salt and pepper to taste. Return the shrimp to combine.
To plate, spoon in a heaping mound of grits, then add sauce and arrange shrimp on top. Serve with French bread or (pictured - my Corn Casserole - recipe coming soon).
