Shrimp and Grits

Serves 4-6 

Shrimp and Grits is one the easiest and most impressive dishes that you can make for your friends and family. I love to make this in the winter when all I want to do is wrap up in a cozy blanket and drink a great glass of red wine. The smoked gouda adds a great smoky flavor, but if you don’t love that you can swap it for regular gouda. 

Grits: 

• 2 tablespoons unsalted butter 

• 2 tablespoons extra virgin olive oil 

• 1/4 cup chopped onion

• 1 tablespoon minced garlic 

• 1 1/2 teaspoons kosher salt 

• 3/4 teaspoon freshly cracked black pepper 

• 1/2 teaspoon red pepper flakes 

• 4 cups homemade vegetable stock 

• 1 cup stone ground grits 

• 1 cup shredded smoked Gouda cheese, plus more for garnish

• 1/2 cup chopped scallions 

• Fleur de Sel 

Shrimp

• 1 pound 10-12 shrimp, peeled and deveined 

• 1 1/2 teaspoons Old bay seasoning 

• 1/2 teaspoon kosher salt 

• 1/4 teaspoon freshly cracked black pepper

• 4 tablespoons unsalted butter

• 1/4 cup white wine like Sauvignon Blanc

Heat the butter and olive oil in a large dutch oven over medium-high heat. Add the onion and cook for 5-7 minutes, stirring occasionally, until translucent. Add the garlic and cook for one more minute then mix in the salt, black pepper, red pepper flakes and vegetable stock. Bring the vegetable stock to a boil, turn the heat to medium and whisk in the grits. Cook the grits over medium heat, stirring regularly for 35-40 minutes, until the grits are creamy and thoroughly cooked. Turn off the heat and whisk in the smoked gouda. 

Mix the shrimp with the old bay seasoning, salt and pepper. Set aside. 

Heat the butter in a large saute pan over medium-high heat. Add the shrimp and cook for two minutes on one side then turn over and cook for an additional minute. Add the wine and cook for another two minutes.