Description
A comforting dish of creamy Gouda grits paired with succulent smoky brown butter shrimp, perfect for family gatherings.
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
Instructions
- In a medium saucepan, bring the low-sodium chicken stock to a boil.
- Slowly whisk in the quick-cooking grits.
- Reduce the heat to low and cook according to package instructions until thickened.
- Stir in the grated Gouda cheese, 2 tablespoons of unsalted butter, salt, and black pepper. Mix until creamy and smooth.
- Fold in the grilled corn kernels and chives. Keep the mixture warm.
- In a bowl, toss the shrimp with salt, pepper, smoked paprika, chipotle chili powder, and cumin.
- In a large skillet, melt 4 tablespoons of unsalted butter over medium heat until foamy and slightly browned.
- Add the minced garlic and cook for about 30 seconds.
- Add the seasoned shrimp to the skillet. Cook for 2 to 3 minutes per side until the shrimp becomes opaque and cooked through.
- Spoon a generous amount of creamy Gouda grits onto plates, top with the shrimp, and drizzle any remaining brown butter from the pan over the dish.
- Garnish with extra chives if desired.
Notes
Using freshly grated Gouda ensures a creamy finish. Grilled corn adds a lovely smokiness.
