Shrimp and Grits

15 minutes Prep Time
20 minutes Cook Time
3 Servings

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!

Ingredients

  • GOUDA GRITS
  • 1/4 cup instant grits
  • 1 cup water
  • 1/4 cup heavy cream
  • 1/4 Gouda cheese, shredded
  • 1 tablespoon unsalted butter
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • CREOLE SAUCE
  • 1/4 cup bacon, chopped
  • 8 shrimp, 21/25 size, wild caught, peeled and deveined
  • 1/8 teaspoon kosher salt
  • pinch freshly ground black pepper
  • 1 cup chopped green bell pepper
  • 1 cup chopped celery
  • 1 cup chopped onion
  • 1 tablespoon fresh minced garlic

  • 1 tablespoon Red Gold Canned Tomato Paste 6 oz

  • 1 can Red Gold Canned Petite Diced Tomatoes 14.5 oz, drained

  • 1/2 cup chicken stock
  • 1/8 teaspoon dried oregano
  • 1/8 teaspoon fresh basil
  • 1/8 teaspoon fresh thyme
  • 1/8 teaspoon cayenne pepper
  • 1/8 teaspoon smoked paprika
  • 1/8 teaspoon chili powder
  • 1 bay leaf

Instructions

To Make the Gouda Grits – Step one

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 – Step two

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.

Step three

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.

Step four

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.

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