Smoked Gouda Shrimp And Grits Recipes
SMOKED GOUDA CHEESE GRITS
Delicious side dish for breakfast or dinner. The Gouda gives a taste unlike other cheese grits I have had. Of course, cheddar or other cheese can be substituted. I got this from a lady in Louisiana.
Provided by LSU Tiger
Categories Breakfast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Bring broth, milk and seasoning to boil.
- Stir in grits.
- Reduce heat and simmer.
- Stir occasionally (about 5-10 minutes).
- Add cheese and butter.
- Stir until melted and the consistency is to your liking.
- I like my grits on the runny side.
- Easily doubled or tripled or more.
SMOKY GOUDA GRITS AND SHRIMP
Provided by Amye Melton
Yield 4
Number Of Ingredients 13
Steps:
- Bring chicken broth to a boil over medium-high heat; stir in grits. Cook, stirring occasionally for 5 to 7 minutes or until thickened. Remove from heat; stir in salt, pepper, butter, and shredded Gouda. Stir until the cheese melts. Set aside and keep warm.
- While the grits are cooking, start cooking the bacon in a large nonstick skillet over medium-high heat until crisp; remove bacon from pan.
- Cook shrimp in the same pan over medium-high heat for 3 minutes or until almost pink, stirring occasionally. (I do this in batches)
- When all shrimp are to the almost pink stage, add all back to pan, if you have removed any to cook in batches. Add lemon juice, Worcestershire sauce, chopped parsley, green onions, and garlic. Cook for 3 minutes. Stir in bacon.
- Spoon grits onto individual serving plates or shallow bowls; top with the shrimp mixture. Serve immediately.
SHRIMP AND GOUDA GRITS
Shrimp and Gouda Grits combines the humble origins of the dish with smoky spices and gouda for a belly-filling dish sure to please everyone.
Provided by Elle Jay
Categories Main Course
Number Of Ingredients 12
Steps:
- Preheat the oven to 350ºF, and line a sheet pan with parchment paper or a silicone baking sheet.
- Peel and devein your shrimp if you haven't already. Look them all over to make sure there are no veins or bits of shell missed. These are no fun to bite into.
- Drizzle the shrimp with olive oil and toss in the garlic, cajun seasoning, and paprika. Lay them on the lined sheet pan in a single layer, and bake for 10 - 15 minutes. They should form a "C" shape when they are cooked.
- In a medium saucepan over medium heat, whisk together the water, milk, grits, and salt. Continue whisking until it begins to thicken, about 5 minutes.
- Stir in the smoked gouda until melted in and gooey. If your grits become paste-like, add more milk to thin them out. Sprinkle in one sliced green onion, and save the other for garnish.
- To serve, spoon grits into a bowl and top with hot shrimp and some of their juices. Sprinkle with green onion to garnish and hit it with a few dashes of hot sauce to finish.
SMOKED GOUDA GRITS
Provided by Hans Rueffert
Time 10m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Prepare grits per package directions, replacing half of the required water with half-and- half. When grits begin to thicken, stir in a large handful of Gouda. Add more as desired. Top with a pat of butter and season with sea salt and pepper.
SMOKED GOUDA SHRIMP AND GRITS RECIPE
Provided by á-1568
Number Of Ingredients 21
Steps:
- Directions 1. For the grits: 2. Bring first 4 ingredients to a boil in a medium saucepan 3. Gradually whisk in grits and red pepper. DO NOT ADD ANY SALT. 4. Cover, reduce heat, and simmer, stirring occasionally, 5 minutes or until thickened (I cook them longer because I like them a little thicker). 5. Add cheese, butter, and hot sauce, stirring until melted. 6. For the shrimp & sauce: 7. Heat a large skillet until very hot and add olive oil and two tablespoons of bacon grease. 8. As the oil begins to smoke, toss in shrimp. 9. Stir shrimp until it begins to turn pink. 10. Stir in minced garlic and bacon bits. 11. Toss in mushrooms. 12. Add lemon juice and wine, stir to about 30 seconds until all is covered well. 13. Toss in scallions and cook until done. 14. Serve shrimp over cheese grits.
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CAJUN SHRIMP WITH SMOKED GOUDA GRITS | EASY SHRIMP …
From joyfulhealthyeats.com
5/5 (3)Category DinnerCuisine SeafoodTotal Time 25 mins
- Heat a medium skillet to medium high heat. Add diced bacon and cook until crispy, about 4-6 minutes. Remove and place bacon on a paper towel lined plated. Set aside.
- To make the cajun shrimp: add smoked paprika, garlic powder, sea salt, and chipotle chili powder to a medium bowl. Mix and add shrimp to the bowl with the spice mixture, toss to coat the shrimp in the mixture.
- Heat a medium skillet to medium high heat. Add butter to the skillet, once melted add seasoned shrimp. Make sure the shrimp is in a single layer in the skillet. Saute shrimp on one side for 2-3 minutes, flip and cook an additional 1-2 minutes. Add lemon juice, fresh thyme, roasted red pepper, and bacon. Saute for 30 seconds, sitr and remove from heat.
- To make the Smoked Gouda Grits: add water to a sauce pan and bring to a boil. Slowly whisk in the grits. Reduce heat to medium low, cover and let cook for 5-7 minutes stirring throughout until the grits are thick. Add in the cheese, 1/4 teaspoon garlic powder, and salt to taste. Continue to stir until the cheese is melted.
SPICED SHRIMP WITH SMOKED GOUDA GRITS RECIPE | JAMES …
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SMOKED GOUDA AND ANDOUILLE GRITS RECIPE | SOUTHERN LIVING
From southernliving.com
Servings 4Total Time 35 minsCategory Food, Grains, Grits
- Bring 4 cups water, 1 cup whole milk, and 1 1⁄4 tsp. kosher salt to a boil in a medium saucepan over medium-high. Gradually whisk in 1 cup uncooked stone-ground grits; return to a boil. Reduce heat to medium-low, and simmer, stirring occasionally, until creamy and thickened, 25 to 30 minutes.
- Cook 8 oz. chopped andouille sausage in a large skillet over medium until lightly browned, about 4 minutes; drain on paper towels.
- Remove from grits heat, and stir in 3⁄4 cup whole buttermilk, 2 Tbsp. unsalted butter, and cooked sausage. Add 8 oz. smoked Gouda cheese, 2 Tbsp. chopped fresh flat-leaf parsley, and 1 Tbsp. hot sauce. Stir until Gouda cheese is melted and smooth.
CHIPOTLE SHRIMP AND SMOKED GOUDA CAULIFLOWER GRITS ...
From dwardcooks.com
Servings 6Estimated Reading Time 7 mins
- Pulse the raw cauliflower florets until they are small granules, smaller than cauliflower rice. You want it into small, well, grits. Depending on how large your food processor is, you may have to do it in batches.
- Fry up the bacon in whatever pan you are making your grits in. Use your biggest frying pan (the recipe will make six cups). Once you crisp the bacon, remove it for later, but leave the bacon grease in the pan!
- Add all the cauliflower into the pan with the bacon grease. Cook it for about one minute, then add the cashew/almond milk. Stir it up a little and bring it to a boil.
- While the cauliflower is cooking, toss the shrimp, lime juice, garlic, chipotle, and a pinch of salt in a bowl. Let that marinate for about ten minutes.
SMOKED GOUDA CHEESE GRITS RECIPE | MYRECIPES
From myrecipes.com
4/5 (1)Total Time 25 minsServings 4-6
- Bring chicken broth and 2 1/2 cups water to a boil in a medium saucepan over medium-high heat. Gradually whisk in grits; reduce heat to low. Cook, stirring occasionally, 10 minutes or until creamy.
- Gradually stir in cheese, and cook, stirring occasionally, 5 minutes or until cheese is melted and smooth. Stir in butter and salt; season with pepper to taste.
- Try This Twist! Shrimp and Grits: Soak 1 lb. large peeled raw shrimp (31/40 count) in 1/3 cup dry vermouth 10 minutes; drain. Sauté shrimp in 2 Tbsp. melted butter in a skillet 2 to 3 minutes or until done. Season with salt and ground white pepper to taste. Serve over Smoked Gouda Cheese Grits. Makes 4 to 6 servings. Hands-on time: 10 min., Total time: 35 min. (including grits).
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From bakerstable.net
Cuisine SouthernTotal Time 55 minsCategory Main CourseCalories 776 per serving
BLACKENED SHRIMP AND GRITS (WITH SMOKED GOUDA CHEESE ...
From thisgalcooks.com
5/5 (6)Category Main DishesServings 2Total Time 25 mins
- Make the grits. Bring two cups of water and 1/2 tsp salt to a boil. Add 1/2 C grits, cover and cook 5-6 minutes. Stir in the butter, smoked gouda cheese and more salt to taste. If the grits are too thick, stir in more water until desired consistency is reached.
- Cook the bacon. While the grits are cooking, cook 2 slices of bacon over medium high heat in a 10 inch skillet. When the bacon is done cooking, remove from the pan and set on top of paper towels. Reserve the bacon fat for cooking the shrimp. Once slightly cooled, chop into small pieces. (reduce skillet heat to medium).
- Cook the shrimp. Season the shrimp with blackened seasoning and toss to coat. Add the shrimp to the skillet with the reserved bacon fat and cook over medium heat 2-3 minutes per side. Divide the cooked grits between two bowls. Divide the cooked shrimp and chopped bacon between each bowl. Garnish with chopped pickled jalapenos.
SHORTCUT SHRIMP AND GRITS: NO ROUX - GRITS AND GOUDA
From gritsandgouda.com
Reviews 2Servings 4Cuisine AmericanCategory Main Course
- Measure out 3 cups of the broth in a 3-quart saucepan and add the milk and salt; bring it to a boil over medium-high heat stirring often. When it comes to a boil whisk in the grits. Whisk with one hand while slowly pouring the grits in with the other.
- Reduce the heat to medium-low and cook, stirring often, 5 minutes or until thickened. Remove from heat and stir in 2 tablespoons of the butter, and cheese, stirring until cheese melts.
- While broth mixture is coming to a boil, melt remaining 2 tablespoons of butter with the olive oil a large cast iron or nonstick skillet. Add the onion, bell pepper, and garlic; cook, stirring constantly over medium-high heat, 2 minutes or until onion is tender. Add the shrimp and cook 1 minute or just until shrimp turns pink and the end curls toward the tail. Remove the shrimp with tongs and set aside to prevent overcooking.
- Measure out 2 tablespoons of the remaining 1 cup of chicken broth and set aside in a very small bowl for the slurry. Add the remaining chicken broth, tomato paste, Worcestershire sauce and hot sauce to the skillet; bring to a boil over medium heat, stirring occasionally, and cook 3 minutes. Stir in remaining 2 tablespoons of butter until it melts.
CAJUN SHRIMP AND GRITS - THE BEST RECIPE FROM BLACKBERRY …
From blackberrybabe.com
5/5 (3)Servings 3Cuisine CajunTotal Time 30 mins
- Dethaw shrimp and drain of any liquid. In a medium sized bowl, mix together shrimp, lemon juice and several dashes of hot sauce. Add a few dashes of salt and pepper. Let marinate for at least 10 minutes in the refrigerator.
- Fill a medium sized pot with water and bring to boil. Add a dash of salt. Add grits to boiling water and immediately reduce burner heat to low. Cook for five minutes on low, stirring occasionally. Remove from heat, gently fold in shredded cheese. Cover with a cloth and let stand.
- In a medium sized skillet, saute the chopped bacon and onions for about 10 minutes, or until cooked through. Push the onions and bacon to one side of the pan. Do not drain the grease.
- Slowly add flour to mixture. I like to add one spoonful at a time, and then stir until there are no more lumps.
BARBECUE SHRIMP WITH SMOKED GOUDA GRITS - CARDAMOM …
From cardamomandcoconut.com
5/5 (2)Category Main CourseCuisine AmericanTotal Time 35 mins
- Add grits and water to a medium saucepan with a lid and heat over medium heat, stirring frequently with a fork to prevent clumps. Once the mixture starts to boil, turn the heat to medium-low, add a cover to the pan, and cook for 6 minutes. Then remove from heat, add the cheese and salt, stir, and cover. Continue to stir every couple of minutes while you prepare your shrimp.
- For the shrimp, heat a large nonstick skillet over medium heat. Add the butter and then the shrimp in a single layer. Cover and cook for 4 minutes. Then remove the cover, stir the shrimp, cover and cook for another minute or until shrimp is almost cooked. Add the barbecue sauce to the shrimp and heat through, about another minute.
- Stir the grits again before serving, ensuring that all of the cheese is mixed through. Then serve with the shrimp and green onions.
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5/5 (1)Servings 4Cuisine AmericanCategory Appetizer, Main Course
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