Shrimp and Smoked Gouda Grits is one of our favorite shrimp dinners. Recently, we took a road trip from New York to Mississippi. Along the way, from Virginia to Mississippi, we sampled so many great versions of shrimp and grits. So, ever since we returned to New York, I’ve been inspired to make shrimp and grits all different ways. I start this dish by making creamy, cheesy grits, filled with smoked gouda cheese. Next, I make a rich roux, and then add peppers and onions. Finally, I cook the shrimp in this wonderful sauce. All together, this makes a truly fantastic meal.

The Equipment I Used

• Dutch ovens- I used two Dutch ovens, one for the shrimp, and the other for the grits. If you don’t have Dutch ovens, any four quart saucepans will do.
• A Whisk- Use a whisk to stir your grits.
• A Wooden Spoon- I use this to stir my roux and shrimp sauce.

The Ingredients Needed for Shrimp and Smoked Gouda Grits

• Shrimp- If possible, please use Gulf shrimp. They really have the best flavor and are the most appropriate for this dish. I buy frozen shrimp, since I find them to taste fresher than some of the fresh shrimp. Since in New York, we are no where near the Gulf.
• Grits- Use white corn grits, but not the instant or quick cooking grits. I always buy the Bob’s Red Mill brand.
• Bacon- I like the Niman Ranch brand.
• Cheese- I like the Yancey’s Fancy brand of smoked gouda cheese.
• Chicken Stock- My homemade stock recipe is attached below.
• Hot Sauce- I used Crystal hot sauce.

How I Made my Shrimp and Grits

• First, I cooked the grits. These are very easy to make, and reheat wonderfully.
• Next, I made the roux. You need to cook the roux until it turns the color of peanut butter. Then, to keep it from burning, add the vegetables.
• Then, add the shrimp and seasonings. and cook this just until the shrimp are no longer pink, and are cooked through.
• Finally, I serve the shrimp over the grits.

If you like shrimp, you need to try this delicious Shrimp and Smoked Gouda Grits.

Shrimp and Smoked Gouda Grits

Southern shrimp and grits, featuring smoked gouda grits.

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Prep Time 10 minutes mins

Cook Time 40 minutes mins

Total Time 50 minutes mins

Course Main Course

Cuisine American

Servings 4

Ingredients

  

1x2x3x

• 1 cup chopped bacon
• 4 tbsp. unsalted butter
• 2 tbsp. all purpose flour
• 1 cup each chopped onion and bell peppers
• 2 tbsp. minced garlic
• ¼ tsp. each kosher salt and black pepper
• ½ cup chicken stock
• 1 tbsp. each Worcestershire sauce and hot sauce
• 2 tbsp. lemon juice
• 1 tbsp. each fresh parsley and thyme
• 1 tsp. paprika
• 1 pound peeled and deveined Gulf shrimp

For the Smoked Gouda Grits:

• 2 cups each whole milk and water
• 1½ tsp. kosher salt
• 1 cup white corn grits (not quick cooking grits)
• 2 tbsp. unsalted butter
• 2 cups smoked gouda cheese, shredded

Instructions

 

• Begin by making the Smoked Gouda Grits: In a four quart Dutch oven, bring the water, salt, and milk to an almost boil. Stir in the grits and cook over low heat for 15 minutes, whisking occasionally. Stir in the butter. Cover the pot and set aside until the shrimp are ready.
• In a second Dutch oven, cook the bacon on medium heat until it's crispy. Remove the bacon and dry it on paper towels.
• To the bacon grease add the butter. Cook on low heat until the butter melts, then add the flour and cook and stir until the roux is the color of peanut butter.
• As soon as you achieve this color add the onion, peppers, garlic, and salt, and pepper. Cook on medium heat for about 12 minutes, until the veggies are soft and tender. Add the chicken stock and simmer for two minutes.
• Add the shrimp, Worcestershire, hot sauce, paprika, lemon juice, paprika, parsley, thyme, and the cooked bacon. Cook on medium heat for about six minutes, or until the shrimp turn pink and are cooked through. Also, stir the cheese into the grits.

Keyword seafood

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Chicken Stock

Homemade chicken stock

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Prep Time 15 minutes mins

Cook Time 3 hours hrs

Total Time 3 hours hrs 15 minutes mins

Course Soup

Cuisine American

Servings 8 cups

Ingredients

  

1x2x3x

• 4½ lbs. chicken breasts and wings with skin and bones
• 10 cups water
• 2 peeled onions
• 2 peeled carrots
• 3 peeled parsley roots
• 1 tbsp. kosher salt
• 4 stalks celery
• 1 peeled parsnip
• 2 tbsp. garlic cloves
• 1 cup fresh parsley and fresh dill

Instructions

 

• Put the chicken and the salt in a large, tall pot and cover with ten cups of cold water. Bring to a boil and then simmer for 30 minutes, skimming any scum that forms.
• Add all the vegetables and herbs and simmer for two and a half hours. Pour the soup through a strainer to remove everything but the broth.

Keyword chicken soup, chicken stock, stock

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