Shrimp and Smoked Gouda Cheese Grits
Shrimp and Smoked Gouda Cheese Grits
Sauce ingredients:
2 lbs shrimp
1/2 – 1 lb sausage (I use Rabideaux’s pork) (I chop the sausage – slice into rounds and then quarter)
1/2 bag of pict sweet seasoning blend (or 1/2 onion, 1/4 bell pepper, 1-2 ribs celery)
2-3 cloves minced garlic
2 tbsp butter
1-2 tbsp flour
1/4-1/2 cup whipping cream (to taste)
1 cup (or so) chicken broth
Cajun seasoning and white pepper
Grits
2 cups chicken broth
2 cups milk
1 cup grits (real or quick, NOT instant)
1 round of smoked Gouda cheese shredded
2 tbsp butter
(Heat broth and milk to low boil, add grits, stir frequently and cook until grits almost done, stir in cheese and butter. Continue to heat in low until serve)
Sauce
####SIKI####
Sauté/brown sausage, then remove from pan. Flash fry/sauté shrimp in the sausage drippings (maybe 2 tbsp – I add Cajun seasoning and white pepper to taste with a clove of minced garlic). Stir and cook quickly – only a couple of minutes until shrimp are pink and remove from pan. (Even if not cooked through, they are hot and will continue cooking when removed from heat. Try not to overcook.)
Add 1-2 tbsp of butter to pan and sauté vegetables to clear. Adding another clove of garlic after a few minutes. Add 1-2 tbsp of flour to veggies and stir well for several minutes to incorporate. Slowly add chicken broth and whipping cream (alternating) to make a thick stock. Cook several minutes. Add shrimp and sausage to the pan. (You may need to increase broth and cream for more sauce. My measurements are estimates, I cook by feel.). Stir and cook a few more minutes. Add seasoning to taste. (I season throughout the process.)
You do not want to overcook shrimp.
Serve sauce over the Gouda cheese grits. The sauce is a good base – you could add mushrooms and/or spinach to it and it would be great over pasta. Of course, this is a very rich, not on anyone’s light and healthy eating diet kind of dish, but it’s oh so good.
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