Shrimp and Grits
This classic and oh-so-delicious Shrimp and Grits recipe is the perfect comfort food for the whole family.
Equipment
- medium sauce pan
- Skillet
Ingredients
For the Gouda Grits
- 1.25 cup water
- ⅓ cup heavy cream
- ⅓ cup instant grits
- ⅓ cup Gouda cheese, shredded
- 1 tbsp butter
- salt & pepper
For the Shrimp and Creole Sauce
- 4 slices bacon, chopped
- 9 large easy peel shrimp, raw and deveined You can also use peeled shrimp for this recipe
- 1 cup green bell pepper, diced
- 1 cup celery, diced
- 1 medium onion, diced
- 1 tbsp freshly minced garlic
- 1 tbsp Red Gold Tomato Paste
- 1 14.5 oz can Red Gold Petite Diced Tomatoes, drained
- ½ cup chicken stock
- ⅛ tsp dried oregano
- ½ tsp fresh basil, chopped
- ½ tsp fresh thyme
- ⅛ tsp cayenne pepper
- ⅛ tsp smoked paprika
- ⅛ tsp chili powder
- 1 bay leaf
Instructions
- Prep your ingredients. Chop the vegetables, measure out the spices, grate the cheese, etc. The set aside.
- Make the Gouda grits by adding water and heavy cream to a sauce pan and bringing to a boil over medium high to high heat. Then slowly add the grits, cheese and butter. Whisk until well combined. Then reduce the heat to low and cover the pot. Cook on low heat for 5-7 minutes, whisking every minute or so. Remove from the heat and add salt and pepper to taste. Then set aside while you prepare the shrimp and Creole sauce.
- Add chopped bacon to a large deep skillet and cook for about 3 minutes. Then add the shrimp into the same pan in a single layer. Season both sides with salt and pepper and cook for a couple minutes on each side until pink and cooked through. Remove the shrimp to a plate and set aside, leaving the bacon in the pan.
- To the pan with the bacon add green pepper, celery and onion and cook over medium high heat until tender and fragrant. Add garlic and cook for another minute or two until fragrant. Then add in the tomato paste and cook for an additional 1-2 minutes. Pour in the petite diced tomatoes, chicken stock, oregano, basil, thyme, cayenne pepper, paprika, chili powder and bay leaf. Reduce heat to medium and stir together. Cook for a few minutes until reduced and thickened to your preferred consistency. Remove from the heat.
- To a shallow rimmed bowl or rimmed plate, ladle in a generous scoop of the Creole sauce. Top with a scoop of Gouda grits in the middle. Then place 3 shrimp around the grits, tucking them into the Creole sauce. Garnish with herbs and a lemon wedge if desired. Enjoy!
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