yayagrits

Grits a Ya Ya (Shrimp and Grits - Fish House style):

• 8 strips bacon, 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)

• Salt, pepper and hot sauce to taste

Heat a large saucepan over medium heat. Add bacon and cook for about 3 minutes, then add garlic and shallots. Saute and then add butter and a splash of white wine. 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. Saute for 2 mintues. Remove the shrimp. Pour in the heavy cream and let simmer while stirring. When reduced by one third, add salt, pepper and hot sauce to taste. Return shrimp to the sauce and combine. Spoon the sauce and shrimp onto heaping mounds of cheese grits.

Serves 4

Smoked Gouda Cheese Grits:

• 1 cup stone ground grits

• 1 1/2 c heavy cream

• 1 1/2 c chicken broth

• 4 tbs butter

Bring 1 1/2 cups chicken stock and 1 cup heavy cream to a boil. Add 1 cup grits and cook on high heat for 5 minutes stirring rapidly. Add 4 tbs. butter, cover and cook on low heat for 20 minutes or until done. Add 1 lb. diced smoked gouda cheese. Stir to incorporate to smooth consistency.

Fish House, Pensacola Fl