Shrimp and Grits
Classic shrimp and grits are a southern staple. We took the favorite family recipe and stepped it up just a bit with cheesy Gouda grits, bacon and a creole sauce. Easy recipe for lunch or weeknight dinner!
Gouda Grits1/4 cup instant grits1 cup water1/4 cup heavy cream1/4 Gouda cheese, shredded1 tablespoon unsalted butter1/2 teaspoon kosher salt1/2 teaspoon freshly ground black pepper
Creole Sauce1/4 cup bacon, chopped8 shrimp, 21/25 size, wild caught, peeled and deveined1/8 teaspoon kosher saltpinch freshly ground black pepper1 cup chopped green bell pepper1 cup chopped celery1 cup chopped onion1 tablespoon fresh minced garlic1 tablespoon Redpack® Tomato Paste 6 oz1 (14.5 ounce) can Redpack® Petite Diced Tomatoes 14.5 oz, drained1/2 cup chicken stock1/8 teaspoon dried oregano1/8 teaspoon fresh basil1/8 teaspoon fresh thyme1/8 teaspoon cayenne pepper1/8 teaspoon smoked paprika1/8 teaspoon chili powder1 bay leaf
To make the Gouda Grits:
- In a medium sauce pan over medium/high heat, bring water and heavy cream to a boil. Slowly add the grits, Gouda cheese and butter while whisking until blended with grits. Reduce heat to low and cover for five to seven minutes whisking about every minute. Remove from heat, add salt and pepper and set aside.
To make the Creole Sauce:
- In a medium sauce pan over medium high heat, add chopped bacon and cook for three minutes. Add shrimp, salt and pepper, cook for another three minutes until shrimp are pink. Remove shrimp leaving the bacon in the pan.
- To the pan add green pepper, celery and onion and sauté until tender and fragrant. Add garlic and continue to sauté for another two minutes. Add the tomato paste and cook for 1 to 2 minutes. Add the petite diced tomatoes, chicken stock, oregano, basil, thyme, cayenne pepper, paprika, chili powder and bay leaf. Reduce heat to medium and stir until desired reduced and thickened. Remove from heat.
- To a shallow, rimmed bowl or rimmed plate, ladle a generous amount of sauce into the plate or bowl. Top with a scoop of the Gouda grits in the middle. Place 2 to 3 shrimp around the grits tucking into the creole sauce. Garnish with your favorite herbs and lemon wedge.