Shrimp And Gouda Grits Recipes

SHRIMP AND GOUDA GRITS

Shrimp and Gouda Grits image

Shrimp and Gouda Grits combines the humble origins of the dish with smoky spices and gouda for a belly-filling dish sure to please everyone.

Provided by Elle Jay

Number Of Ingredients 12

Ingredients

1 pounds shrimp (peeled and deveined)
1 Tbsp olive oil
1 Tbsp minced garlic
1½ tsp cajun seasoning
1 tsp smoked paprika
¼ cup quick grits
2 cups water
1 cup milk
½ tsp pink himalayan sea salt
½ cup smoked gouda (grated)
2 large green onions (thinly sliced)
hot sauce (optional)

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.

SMOKY GOUDA GRITS AND SHRIMP

Smoky Gouda Grits and Shrimp image

Provided by Amye Melton

Yield 4

Number Of Ingredients 13

Ingredients

32 oz. chicken broth
1 c. uncooked quick-cooking grits (not instant)
½ tsp. salt
¼ tsp. freshly ground black pepper
2 tbsp. butter
2 c. (8-oz.) shredded smoked Gouda cheese
6 slices bacon, chopped
2 pounds medium shrimp, peeled and deveined
1 tbsp. fresh lemon juice
2 tsp. Worcestershire sauce
2 tbsp. chopped fresh parsley
6 green onions, chopped
2 garlic cloves, minced

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

SHRIMP AND GOUDA GRITS image

Categories Shellfish Appetizer Sauté Quick & Easy

Yield 2 servings

Number Of Ingredients 12

Ingredients

1/2 lb peeled raw shrimp
1T finely chopped onion
2 scallions, sliced
2C chopped fresh spinach
1t olive oil
2T butter
1 oz chopped ham
1/2 c instant grits
3/4 c chicken stock
3/4 c lowfat milk
1/2 c water
1 oz grated smoked gouda

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.

SMOKED GOUDA SHRIMP AND GRITS RECIPE

Smoked Gouda Shrimp and Grits Recipe image

Provided by á-1568

Number Of Ingredients 21

Ingredients

For the shrimp & sauce:
* 2 cups chopped bacon, cooked and chopped
* 3 T olive oil
* 1 ½ lbs shrimp
* salt/pepper to taste
* 3 t minced garlic
* 3 cups slice white mushrooms
* 3 T white wine
* 2 T lemon juice
* 2 cups chopped scallions
* For the smoked gouda grits:
* 6 cups chicken broth
* 2 cups milk
* 1/2 t pepper
* garlic to taste (I usually use roasted garlic)
* 2 cups uncooked quick cooking grits
* 1 2/3 cups shredded smoked Gouda cheese (a 7 oz.
wheel is about right)
* 3 T butter
* Red pepper to taste
* Louisiana hot sauce to taste

Steps:

Directions 1. For the grits: 2. Bring first 4 ingredients to a boil in a medium saucepan 3. Gradually whisk in grits and red pepper. DO NOT ADD ANY SALT. 4. Cover, reduce heat, and simmer, stirring occasionally, 5 minutes or until thickened (I cook them longer because I like them a little thicker). 5. Add cheese, butter, and hot sauce, stirring until melted. 6. For the shrimp & sauce: 7. Heat a large skillet until very hot and add olive oil and two tablespoons of bacon grease. 8. As the oil begins to smoke, toss in shrimp. 9. Stir shrimp until it begins to turn pink. 10. Stir in minced garlic and bacon bits. 11. Toss in mushrooms. 12. Add lemon juice and wine, stir to about 30 seconds until all is covered well. 13. Toss in scallions and cook until done. 14. Serve shrimp over cheese grits.

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