I go through phases with Friday nights. Sometimes I love to whip up a great meal on Friday nights; sometimes I like to order pizza.
Lately, I’ve been in a cooking mood, or maybe it’s an eating mood. Are the two mutually exclusive? I don’t think so.
Anyway, I made this Southern delight one Friday night, and it was a huge hit. The smoky, creamy grits beautifully complemented the savory shrimp.
I made this with stone-ground grits and just followed the directions on the package for cooking them with the chicken stock. However, you can really use any kind you want.
I had visions of a restaurant in historic New Orleans when I made these shrimp and grits. I’d love to eat these at an outdoor café with moss hanging from the cypress trees.
Gouda Grits with Brown Butter Shrimp
4 cups low-sodium chicken stock
1 cup quick-cooking grits
8 oz Gouda cheese, freshly grated
2 Tbs unsalted butter
1/4 tsp salt
1/4 tsp pepper
2 ears grilled sweet corn, cut from the cob
2 Tbs chives, freshly snipped
1 lb raw shrimp, peeled and deveined
1/2 tsp salt
1/2 tsp pepper
1/2 tsp smoked paprika
1/4 tsp chipotle chili powder
1/4 tsp ground cumin
4 Tbs unsalted butter
2 garlic cloves, finely minced or pressed
Bring the stock to a boil in a medium saucepan. Once boiling, add the grits and whisk constantly until they are fully mixed into the stock, about 1 or 2 minutes. Reduce the heat to low and cover, stirring once or twice more, until the grits are thicker and creamy, about 5 minutes. Stir in the grated cheese, salt and pepper. Taste and season more if desired. This will depend on the salt in your stock and cheese.
Pat the shrimp completely dry with paper towels. Once it’s dry, season it with the salt, pepper, paprika, chili powder and cumin. Heat a large skillet over medium-high heat and add the butter. Once it’s melted and begins to sizzle, add the shrimp in batches and cook on both sides until pink. The butter will brown as the shrimp cooks, and you can whisk it occasionally to prevent it from burning. When the shrimp is finished, stir in the garlic and cook for a few seconds. Then, place the shrimp on a plate.
To serve the grits, spoon them into a bowl and add the shrimp on top. Drizzle leftover butter from the pan on top. Cover with spoonfuls of grilled corn and a sprinkling of chives. Eat immediately.
Nutritional Information: Calories Per Serving: 566, Calories from Fat: 319, Fat: 35 g, Cholesterol: 291 mg, Sodium: 2010 mg, Potassium: 309 mg, Carbohydrates: 25 g, Fiber: 3 g, Sugar: 5 g, Protein: 41 g
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