Smoked Gouda Shrimp and Grits

Comfort food is just so amazingly comforting! It’s like a warm hug for your taste buds.

I just recently was introduced to Shrimp and Grits (honestly the idea of those two ingredients together made me a bit  nervous). I had never tried them at a restaurant or had any desire, my knowledge of grits was limited to the instant white kind that my mom would make for breakfast. Not to mention I grew up in Alaska, so my exposure to southern dishes was limited to what my family and friends cooked and Shrimp and Grits was never on the menu. Of course since I’ve left home all kinds of different restaurants have popped up and are offering numerous cuisines. All I can say to those that live there now, Lucky!!!!  It wasn’t until I hit one of my “I’m tired of eating the same dishes every night” mood did I decide to give this recipe a try. And of course because I’m sharing it, it was a hit.

The shrimp and mushroom combo marry the cheesy grits beautifully.  The bacon gives it an exciting splash of flavor.

Most recipes I found called for cheddar cheese to be added to the grits but I just love the smoky creamy texture of smoked Gouda so I decided to experiment with that cheese instead. Sure enough, it complimented the dish wonderfully. Don’t like or have smoked Gouda? By all means go for cheddar or another one of your favorite cheeses like I did.

This is very easy to make and can feed a larger crowd if you double or triple the recipe.

Smoked Gouda Shrimp and Grits

Serving Size: 4 servings

Smoked Gouda Shrimp and Grits

Ingredients

  • 3 1/4 cup Chicken Broth
  • 1 cup Polenta/Corn Grits
  • 3/4 grated smoked Gouda
  • 1/4 cup Parmesan
  • 2 TBS unsalted butter
  • 4 slices of bacon, chopped
  • 1 lb. medium shrimp, peeled
  • 12 baby bella/cremini mushrooms, sliced
  • 1 garlic clove, minced
  • 1 TBS lemon juice
  • 1/2 tsp hot sauce
  • 4 scallions, sliced

Instructions

  • In a saucepan, bring 3 1/4 cups of chicken broth to a boil over high heat. Reduce heat to low and whisk in grits, cheese, parmesan, and 1 tbsp. of butter. Cook slowly, whisking frequently, until grits are tender and creamy, about 3-5 minutes. Season with salt; cover and set aside. (If you desire your grits to be thinner whisk in more broth/water)
  • Add chopped bacon to a skillet over medium heat. Cook until brown and crisp, about 10 minutes. Transfer the bacon from the skillet and let drain on a towel lined plate. Reserve cooking fat in skillet.
  • Add shrimp to the skillet and cook Over medium-high heat and cook shrimp until slightly pink, about 2 minutes. Transfer shrimp to a plate and set aside.
  • Add mushrooms to skillet and cook until tender about 3 minutes. Add garlic and cook for about a 1 minute. Raise heat to high, and add the ½ cup chicken broth, scraping the bottom of the skillet with a wooden spoon. Cook until broth reduces by half, about 3-5 minutes.
  • Reduce heat to medium and return shrimp to skillet and add the lemon juice, remaining butter, and hot sauce. Cook stirring frequently, until sauce thickens, about 2 minutes.
  • Divide grits between 4 bowls; top each with shrimp mushroom mixture and garnish each bowl with bacon and scallions. Serve lemon wedges on the side.

 

Recipe adapted from Crooks Corner Shrimp and Grits recipe.


 

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Christina

Christina is a wife and mother to three beautiful children. She holds a degree in culinary arts and is currently enrolled in Bible college to become that much more effective for the Kingdom. Her passions include working with teens, cooking, and all things avocado. She and her family currently reside in the country of Japan.

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