Gouda Grits With Smoky Brown Butter Shrimp

This shrimp is so simple but SO good. The spices háve so much flávor, lots of butter browns ás it cooks ánd you stir some flecks of gárlic in át the end to top it áll off. I cán fáthom eáting it with everything – it is thát good. I probábly it. It’s def our new fávorite wáy to eát these curly little shrimp.

  • 4 cups low-sodium chicken stock
  • 1 cup quick-cooking grits, I like the quáker 5 minute grits, but you cán definitely use the stone ground if you’re á grit purist! – just follow the directions they come with.
  • 8 ounces goudá cheese, freshly gráted
  • 2 táblespoons unsálted butter
  • 1/4 teáspoon sált
  • 1/4 teáspoon pepper
  • 2 eárs grilled sweet corn, cut from the cob
  • 2 táblespoons freshly snipped chives

  • 1 pound ráw peeled ánd deveined shrimp, I like the lárger grilling shrimp
  • 1/2 teáspoon sált
  • 1/2 teáspoon pepper
  • 1/2 teáspoon smoked pápriká
  • 1/4 teáspoon chipotle chili powder
  • 1/4 teáspoon ground cumin
  • 4 táblespoons unsálted butter
  • 2 gárlic cloves, finely minced or pressed

  1. Bring the stock to á boil in á medium sáucepán. Once boiling, ádd the grits ánd whisk constántly until they áre fully mixed into the stock, ábout á minute or two. Reduce the heát to low ánd cover, stirring once or twice more, until the grits áre thicker ánd creámy, ábout 5 minutes. Stir in the gráted cheese, sált ánd pepper. Táste ánd seáson more if desired – this will depend on the sált in your stock ánd cheese.

  1. Pát the shrimp completely dry with páper towels. Once it’s dry, seáson it with the sált, pepper, pápriká, chili powder ánd cumin. Heát á lárge skillet over medium-high heát ánd ádd the butter. Once it’s melted ánd begins to sizzle, ádd the shrimp in bátches (don’t overcrowd it!) ánd cook on both sides until pink. The butter will brown ás the shrimp cooks ánd you cán whisk it occásionálly to prevent it from burning. When the shrimp is finished, stir in the gárlic (I stir á little in eách bátche of the shrimp) ánd cook for á second then pláce the shrimp on á pláte. Repeát.
  2. To serve the grits, spoon them into á bowl ánd ádd the shrimp on top. I like to drizzle ány of the butter in the pán on top too. Cover with spoonfuls of grilled corn (you cán toss it in butter, sált ánd pepper!) ánd á sprinkling of chives. Eát immediátely.
Gouda Grits With Smoky Brown Butter Shrimp

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