Description
Delightful Gouda grits paired with tender shrimp in a smoky brown butter sauce, creating a comforting Southern dish.
Ingredients
- 4 cups low-sodium chicken stock
- 1 cup quick-cooking grits
- 8 ounces Gouda cheese, freshly grated
- 2 tablespoons unsalted butter (for the grits)
- ¼ teaspoon salt (for grits)
- ¼ teaspoon black pepper (for grits)
- 2 ears grilled sweet corn, kernels cut from the cob
- 2 tablespoons freshly snipped chives
- 1 pound raw peeled and deveined shrimp
- ½ teaspoon salt (for shrimp)
- ½ teaspoon black pepper (for shrimp)
- ½ teaspoon smoked paprika
- ¼ teaspoon chipotle chili powder
- ¼ teaspoon ground cumin
- 4 tablespoons unsalted butter (for shrimp)
- 2 garlic cloves, finely minced or pressed
Instructions
- In a medium saucepan, bring the low-sodium chicken stock to a boil.
- Slowly whisk in the quick-cooking grits.
- Reduce heat and cook according to package instructions until thickened.
- Stir in the Gouda cheese, 2 tablespoons butter, salt, and black pepper until creamy.
- Fold in the grilled corn and chives. Keep warm.
- In a bowl, toss the shrimp with salt, pepper, smoked paprika, chipotle chili powder, and cumin.
- In a skillet, melt 4 tablespoons butter over medium heat.
- Add garlic and cook for 30 seconds, then add shrimp; cook for 2-3 minutes per side until cooked through.
- Serve warm grits topped with shrimp and drizzle with remaining brown butter; garnish with extra chives.
Notes
For best results, use fresh shrimp and consider adding more garlic for enhanced flavor.