Shrimp and Grits
Ya-Ya

Sauce

Ingredients

• 8 strips bacon, small diced

• 1 Tbsp. garlic, minced

• 1 Tbsp. shallots, minced

• 3 Tbsp. butter

• White wine

• 1 lb. peeled and deveined jumbo shrimp   

• 1 portabello mushroom cap, sliced

• 1/4 cup diced scallions   

• 2 cups chopped fresh spinach

• 2 cups heavy cream

• 3 cups smoked gouda cheese grits (recipe follows)

• 1/2 recipe Frizzed Onions 

• Salt, pepper and hot sauce to taste

Preparation

1. Heat a large saucepan over medium heat. 

2. Add bacon and cook for about 3 minutes, then add garlic and shallots. 

3. Saute and then add butter and a splash of white wine. 

4. When the butter is half melted, add the shrimp. When the downsides of the shrimp become white, flip them and add mushrooms, scallions and spinach. 

5. Saute for 2 minutes. 

6. Remove the shrimp. 

7. Pour in the heavy cream and let simmer while stirring. When reduced by one third, add salt, pepper and hot sauce to taste. 

8. While reducing the sauce make the smoked Gouda cheese grits. (below)

Smoked Gouda Cheese Grits:

Ingredients

• 1 cup stone ground grits

• 1 lb smoked Gouda 

• 1 1/2 c heavy cream

• 1 1/2 c chicken broth

• 4 tbs butter

Preparation

1. Bring 1 1/2 cups chicken stock and 1 cup heavy cream to a boil. 

2. Add 1 cup grits and cook on high heat for 5 minutes stirring rapidly. 

3. Add 4 tbs. butter, cover and cook on low heat for 20-30 minutes or until done. 

4. Add 1/2 lb. diced smoked gouda cheese. 

5. Stir to incorporate to smooth consistency.

6. Final Assembly

7. Return shrimp to the sauce and combine. 

8. Spoon the grits onto warm plates and cover with sauce (reserving 2-4 tbsp)

9. Arrange shrimp on top of grits drizzling with reserved sauce.

10. Top with frizzed onion strings (optional) and serve with warm crusty french bread  

Serves 6

Recipe courtesy of The Fish House, Pensacola Fl 

Urban Cowgill 2018 updated 2024