Smoky Brown Butter Shrimp and Gouda Grits
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Main Dish
Cuisine: Southern
Serves: 2-4 servings
Ingredients
Gouda Grits
  • 4 cups low-sodium chicken stock
  • 1 cup Quaker 5 minute grits
  • 8 ounces gouda cheese, freshly grated
  • 2 tablespoons unsalted butter
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • 2 ears grilled sweet corn, cut from the cob
  • 2 tablespoons freshly snipped chives
Shrimp
  • 1 pound raw peeled and deveined shrimp
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • ½ teaspoon smoked paprika
  • ¼ teaspoon chipotle chili powder
  • ¼ teaspoon ground cumin
  • 4 tablespoons unsalted butter
  • 2 garlic cloves, finely minced or pressed
Instructions
Gouda Grits
  1. Bring the stock to a boil in a medium saucepan.
  2. Once boiling, add the grits and whisk constantly until they are fully mixed into the stock, about a minute or two.
  3. Reduce the heat to low and cover, stirring once or twice more, until the grits are thicker and creamy, about 5 minutes.
  4. Stir in the grated cheese, salt and pepper.
  5. Taste and season more if desired
Shrimp
  1. Pat the shrimp completely dry with paper towels.
  2. Once it's dry, season it with the salt, pepper, paprika, chili powder and cumin.
  3. Heat a large skillet over medium-high heat and add the butter.
  4. Once it's melted and begins to sizzle, add the shrimp in batches (don't overcrowd it!) and cook on both sides until pink.
  5. The butter will brown as the shrimp cooks and you can whisk it occasionally to prevent it from burning.
  6. When the shrimp is finished, stir in the garlic and cook for a second then place the shrimp on a plate.
  7. To serve the grits, spoon them into a bowl and add the shrimp on top. You can drizzle any of the butter in the pan on top too. Cover with spoonfuls of grilled corn.
Recipe by FoodPhreaque at https://www.foodphreaque.com/index.php/2016/10/02/smoky-brown-butter-shrimp-and-gouda-grits/