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Shrimp & Gouda Grits

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.

Ingredients

  • 1 1/2 lbs shrimp, raw, peeled and deveined
  • 2 tbsps cajun seasoning
  • 1/2 tbsp vegetable oil

Barbeque Sauce

  • 1 tbsp vegetable oil
  • 1/2 yellow onion, diced
  • 2 cloves garlic, minced
  • 2 bay leaves
  • 2 tbsps creole seasoning
  • 2 tbsps lemon juice
  • 1/2 cup white wine
  • 1/2 cup Worcestershire sauce
  • 2 cups water
  • 1 tbsp thyme, dried
  • 1/2 tbsp smoked paprika
  • 1/4 tsp kosher salt
  • 2 cups heavy cream
  • 1/4 cup Crystal Farms® Butter, unsalted

Gouda Grits

Instructions

Barbeque Sauce

  • 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.

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.

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