Shrimp & Grits


2 cups chicken broth
2 tbsp butter
1 cup grits
1 tbsp tomato paste
3/4 cup heavy cream
3 1/2 ounces smoked Gouda


2 tbsp butter
1 1/2 lbs Gulf shrimp
1/4 tsp cayenne pepper
1 tbsp paprika
1 tbsp Italian seasoning
pepper to taste


2 tbsp butter
3 tbsp all-purpose flour
1 cup chicken broth
1/2 cup heavy cream
1 tbsp garlic, minced
1/4 tsp cayenne pepper

Prepare the grits by bringing the chicken broth and butter to a boil, then add the grits and lower the heat to medium. Allow the grits to cook for 30 min, then stir in the remaining ingredients.

Once the grits are prepared, place a shallow pan over the burner and add the butter for the shrimp. Once melted, add the shrimp through pepper and cook for 5 min until the shrimp are cooked.

While the shrimp are cooling, prepare the sauce in the same shallow pan over medium heat. Add the butter and flour to create a light brown roux, then add the remaining ingredients and cook until the sauce begins to coat the back of a spoon.

To plate, add the grits, sauce, then shrimp and serve.

Recipe printed from Le Grand Fromage:

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