Thursday, June 3, 2010

Shrimp and Gouda Grits

Continuing with my Louisiana posts, here's one from something we actually cooked. Shrimp and grits is always a good dish, but there weren't words to describe this one. This was one of the most delicious dishes I've ever tasted, but I feel like I should warn you: it's very rich. Butter, heavy cream, whole milk, half a pound of Gouda--watch out. It really didn't take long to cook, especially since there were three of us chopping the vegetables and measuring everything out. ("New Orleans Lady" just came on the radio as I'm typing this! Too perfect.) My sweet friends got this recipe from a John Folse cookbook, and he always knows what he's doing in the kitchen.

Shrimp and Gouda Grits

Ingredients for Shrimp:

2 dozen shrimp, peeled and deveined

1 stick butter

1/4 cup red bell pepper, minced

1/4 cup yellow bell pepper, minced

1/4 cup green bell pepper, minced

1/2 cup minced celery

1 Tbsp minced garlic

1/2 cup minced andouille sausage

1/4 cup flour

4 cups shrimp stock (we used seafood stock)

1/2 cup heavy whipping cream

1/4 cup chopped green onions

salt and black pepper to taste

In a large skillet, melt butter over medium high heat. Add all vegetables and andouille, and saute for 3-5 minutes, or until slightly golden. Slowly add shrimp stock, one cup at a time, stirring until a sauce-like consistency is achieved. Additional stock may be added if necessary. Blend in cream, bring to a low boil, and then add green onions and shrimp. Cook 3-5 minutes or until shrimp curl and turn pink. Season with salt and pepper.

Ingredients for Grits:

1 1/2 cup stone ground grits (we used quick grits)

3 1/2 cups whole milk

3 1/4 cups water

1 1/2 Tbsp salt

1/2 tsp white pepper

4 Tbsp butter

1/2 lb shredded Gouda cheese (not smoked)

In a one-gallon stockpot, combine the milk, water, salt, pepper, and butter. Bring to a low boil over medium-high heat. Add grits and stir well. Reduce heat to medium-low and cover. Cook 12-14 minutes, stirring occasionally until thickened (5-7 minutes for quick grits). Remove from heat and blend in cheese. Adjust seasonings, if necessary. Top each portion of grits with four shrimp and a generous serving of sauce.

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