Chef notes
This dish actually represents my Southern roots and my household. Rising up, I might at all times stay up for my mom’s smoked Gouda grits paired with my father’s barbecue shrimp.
Approach suggestions: Cook dinner grits till there isn’t any grit/grain style. Ought to be easy and creamy prepare dinner low to gradual. When cooking shrimp pay shut consideration to the colour and opaqueness to keep away from overcooking. As quickly because the thick a part of the shrimp has turned pink and gone from that translucent look to opaque, it is performed.
Swap possibility: You should use avocado oil as a substitute of butter. An non-obligatory protein to make use of scallops, blackened or grilled fish ideally catfish, sea-bass, cod or lobster tail.
Preparation
For the smoked Gouda grits:
1.
In a medium saucepan, convey the rooster broth and butter to a boil over medium-high warmth.
2.
Add the grits in a gradual stream and whisk shortly.
3.
Flip the warmth right down to medium-low and prepare dinner the grits till tender and creamy, 7 to eight minutes.
4.
Add extra liquid, if wanted, to attain the specified consistency.
5.
Fold within the smoked Gouda and season with salt and pepper to style.
For the barbecue shrimp:
1.
Soften collectively the olive oil and butter over medium-high warmth.
2.
Add the bell peppers, minced garlic and onion, and sauté till tender, about 5 minutes. Season with salt and pepper to style. Add the sausage and stir to mix.
3.
Season the shrimp on all sides with the smoked paprika and Creole seasoning.
4.
Make room within the pan so as to add the shrimp and nestle them into the peppers, onion and sausage combination. Add Worcestershire sauce and brown sugar.
5.
Cook dinner the shrimp for 4 minutes, then flip them, and proceed cooking till the shrimp are pink and tender, 1 to 2 minutes extra.
6.
Place grits in bowl, layer shrimp with greens and sauce within the middle, then garnish with somewhat shredded Gouda, minced inexperienced onions and salt and pepper to style.
