Shrimp and Gouda Grits (N'awlins Style!

Name: Shrimp and Gouda Grits (N'awlins Style!
Cuisine: American
Ingredients: ● ½ teaspoon salt ● 2 Tablespoons olive oil ● 2 cup water ● 1 cup dry white wine ● 2lb medium-large shrimp, shells reserved ● 1 Tablespoon tony chachere's seasoning ● ¼ teaspoon pepper ● 2 Tablespoons minced garlic ● ¼ cup yellow onions ● 3 lemons squeeze; 6 cups of chicken broth or water ● 2 cups milk ● 1 tsp. salt ● 1/2 tsp. pepper ● 2 cups quick grits ● 1 ½ cups smoked Gouda cheese, shredded ● 3 Tbsp. butter

2 steps

While Shrimp and Grits did not originate in New Orleans, it got here as fast as it could. This is a classic lowcountry recipe that's been modified to add a New Orleans kick. I use smoked gouda in my grits, but you can use any kind of cheese you feel would go with it, or just serve them plain. And, if you're afraid of "grits", just call it polenta. 6-8 servings.

Updated at: Sun, 20 Aug 2023 16:06:16 GMT

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Ingredients

6 servings

½ teaspoonsalt

2 Tableolive oil

2 cupwater

1 cupdry white wine

2 lbshrimp

0.25 teaspopepper

¼ cupyellow onions

3lemons

squeeze

6 cupschicken broth

or water

2 cupsmilk

1 tspsalt

½ tsppepper

2 cupsquick grits

1 ½ cupssmoked Gouda cheese

3 Tbspbutter

Instructions

Step 1

For the Grits: Bring broth, milk, salt and pepper to a boil in a medium saucepan over medium-high heat. Whisk in the grits, slowly. Cover, reduce the heat, and simmer for about 5 minutes, stirring occasionally (grits are sticky!). You want the grits to just start to thicken, then add the cheese and butter. Stir until it's all melted, then cover to keep warm while you make the shrimp.

Step 2

For the BBQ Shrimp ("BBQ shrimp" is a common phrase in NOLA, but you don't throw 'em on a BBQ): Season shrimp with Tony's and about 1/8 tsp. pepper. Set aside. Heat 1 TBSP oil in a large pot on high heat. Add the onions and garlic and saute for 1 minute. Add the shells, remaining seasonings, lemon juice, water, Worcestershire, wine, salt and rest of the pepper. Stir well and bring to a boil. Reduce the heat and simmer for 30 minutes. Remove from heat and allow to cool for about 15 minutes. Strain into a smaller saucepan. This should yield about 1.5 cups. Heat to a boil on high and cook until it reduces to a dark, syrupy brown sauce (about another 15 minutes). You want about 3/4 cup so don't reduce more than that. Whisk butter into the sauce. Heat the rest of the oil in a large skillet over high heat. Add the shrimp and saute them until just pink, about 2 minutes. Don't let the shrimp stick to the skillet. Add the cream and all of the brown sauce. Stir well and simmer for about 3 minutes. Remove from the heat. Spoon grits onto the plate, then ladle your shrimps and sauce over and enjoy!