Shrimp And Gouda Grits Recipes

SMOKY GOUDA GRITS AND SHRIMP

Steps:

• Bring chicken broth to a boil over medium-high heat; stir in grits. Cook, stirring occasionally for 5 to 7 minutes or until thickened. Remove from heat; stir in salt, pepper, butter, and shredded Gouda. Stir until the cheese melts. Set aside and keep warm.
• While the grits are cooking, start cooking the bacon in a large nonstick skillet over medium-high heat until crisp; remove bacon from pan.
• Cook shrimp in the same pan over medium-high heat for 3 minutes or until almost pink, stirring occasionally. (I do this in batches)
• When all shrimp are to the almost pink stage, add all back to pan, if you have removed any to cook in batches. Add lemon juice, Worcestershire sauce, chopped parsley, green onions, and garlic. Cook for 3 minutes. Stir in bacon.
• Spoon grits onto individual serving plates or shallow bowls; top with the shrimp mixture. Serve immediately.

SHRIMP AND GOUDA GRITS

Steps:

• Bring chicken stock, milk and water to a boil. Add grits, stir, lower and simmer covered until done. Add gouda and stir. If grits are thicker than desired, thin with a little water or milk. Heat olive oil and sauté onion and ham until ham is crispy. Add shrimp and sauté until shrimp is done, turning once. Remove all from pan. Melt butter and sauté scallions and spinach until spinach is wilted. Return shrimp mixture to pan and toss together. Serve with salt and pepper.

SHRIMP AND GOUDA GRITS

Steps:

• Preheat the oven to 350ºF, and line a sheet pan with parchment paper or a silicone baking sheet.
• Peel and devein your shrimp if you haven't already. Look them all over to make sure there are no veins or bits of shell missed. These are no fun to bite into.
• Drizzle the shrimp with olive oil and toss in the garlic, cajun seasoning, and paprika. Lay them on the lined sheet pan in a single layer, and bake for 10 - 15 minutes. They should form a "C" shape when they are cooked.
• In a medium saucepan over medium heat, whisk together the water, milk, grits, and salt. Continue whisking until it begins to thicken, about 5 minutes.
• Stir in the smoked gouda until melted in and gooey. If your grits become paste-like, add more milk to thin them out. Sprinkle in one sliced green onion, and save the other for garnish.
• To serve, spoon grits into a bowl and top with hot shrimp and some of their juices. Sprinkle with green onion to garnish and hit it with a few dashes of hot sauce to finish.

THE BEST SHRIMP AND GRITS

Steps:

• Bring the milk, 2 cups water, 2 3/4 teaspoons salt and the sugar to a boil in a large saucepan over medium-high heat. Vigorously whisk in the grits until the liquid comes back to a boil. Reduce the heat to low, cover and simmer, whisking occasionally and scraping the bottom and sides of the pan to prevent sticking, until the grits are tender and thick, 35 to 45 minutes. Whisk in the butter until melted. Cover and set aside until ready to serve.
• Meanwhile, heat 1 tablespoon of the oil a large skillet over high heat until you see wisps of smoke rising from the pan. Cook half the shrimp until lightly browned on both sides, about 1 minute per side. Transfer to a large bowl. Repeat with 1 more tablespoon of the oil and the remaining shrimp.
• Reduce the heat to medium-high and add the andouille in an even layer. Cook undisturbed until browned on one side, about 1 minute. Transfer to the bowl with the shrimp.
• Heat the remaining 2 tablespoons oil in the same skillet and add the garlic, bell peppers, onions, jalapeno, 1 teaspoon salt and 1/4 teaspoon pepper. Cook, stirring occasionally, until caramelized and tender, 8 to 10 minutes. Add the tomato paste and cook, stirring constantly, until brick-red colored, about 1 minute. Add the wine to deglaze the skillet, scraping up any browned bits from the bottom. Cook until the sauce reduces and you can no longer smell any alcohol, 2 to 3 minutes. Add the shrimp, andouille, any accumulated juices and 1/4 cup water and cook until the sauce is slightly reduced and the shrimp are cooked through, about 2 minutes. Season with salt and pepper.
• Divide the warm grits among plates. Serve the shrimp and andouille over the grits. Garnish with the scallions.