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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 6 |
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A friend of mine made this for a Mardi Gras dinner. It was so delicious, I just had to have the recipe. Ingredients:
3 1/2 cups chicken stock |
3/4 cup old fashioned grits |
1/4 cup heavy cream, plus more as needed |
1 cup shredded smoked gouda cheese, or more to taste |
1/4 cup butter |
8 slices bacon, chopped |
3 tablespoons butter |
1 tablespoon minced shallot |
1 tablespoon minced garlic |
1 splash white wine |
1 pound jumbo shrimp, peeled and deveined |
2 cups chopped spinach |
1 cup chopped portobello mushrooms |
1/4 cup sliced green onions |
2 cups heavy cream |
1 dash hot pepper sauce, or to taste |
salt and ground black pepper to taste |
Directions:
1. Bring the chicken stock to a boil in a saucepan over high heat.
2. Slowly pour the grits into the stock while stirring constantly.
3. Reduce heat to low; simmer until the grits are tender and thick, 15 to 20 minutes, stirring occasionally.
4. Stir in 1/4 cup heavy cream to thin the grits.
5. Stir in the Gouda cheese and 1/4 cup butter until melted and smooth.
6. While the grits are cooking, place the bacon in a large, deep skillet over medium heat; cook until the bacon fat is rendered, about 3 minutes.
7. Stir in the shallot and garlic; cooking and stirring until the shallots are tender, about 5 minutes.
8. Pour in the white wine and stir in 3 tablespoons butter, cooking and stirring until the butter has melted.
9. Drop the shrimp in the skillet; cook and stir until they are bright pink on the outside and the meat is no longer transparent in the center, about 3 minutes.
10. Stir in the spinach, mushrooms, and green onions; cook and stir until the spinach wilts, about 2 minutes more.
11. Remove the shrimp with a slotted spoon.
12. Stir in 2 cups heavy cream. Simmer until the cream is reduced by about a third, about 10 minutes.
13. Season with hot sauce, salt, and pepper.
14. Return the shrimp to the skillet to heat through.
15. Serve shrimp and sauce over the prepared grits.
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