Take your taste buds on a trip down south with this tried-and-true Southern classic. This traditional dish of tender shrimp and cheesy grits gets a new twist with the addition of barbecue’s subtle, smoky flavor.
Marinate the shrimp in the Cajun seasoning for 5-30 minutes.
For the sauce, start with a small saucepan on medium-low heat, slowly cooking oil with onions and garlic for 5 minutes, stirring occasionally.
Add bay leaves, Cajun seasoning, thyme, paprika and salt to the onions and then add water, Worcestershire sauce, white wine and lemon juice. Bring mixture to a boil and reduce until there is about a cup remaining.
Strain the sauce and return to saucepan. Add heavy cream and bring to a simmer for 5 minutes. Then turn the flame on low and finish the sauce with butter.
For the shrimp, start with a sauté pan on high heat. Add the oil to pan. Once the pan is hot, add the shrimp. Cook the shrimp 1 minute on one side, then turn the shrimp and turn off the heat. The residual heat in the pan will finish cooking the shrimp. After a minute, add the sauce and coat shrimp.
Serve on top of Gouda Grits.
Heat milk, cream, butter and salt in a saucepan over medium heat.
Once mixture simmers, add the grits while stirring continuously. Stir and cook until the grits have thickened to a cream of wheat texture.
Turn off the heat, incorporate the shredded Gouda cheese and serve.