Grits a Ya Ya
Ingredients
- 3 ½ cups chicken stock
- ¾ cup old fashioned grits
- ¼ cup heavy cream, plus more as needed
- 1 cup shredded smoked Gouda cheese, or more to taste
- ¼ cup butter
- 8 slices bacon, chopped
- 1 tablespoon minced shallot
- 1 tablespoon minced garlic
- 1 splash white wine
- 3 tablespoons butter
- 1 pound jumbo shrimp, peeled and deveined
- 2 cups chopped spinach
- 1 cup chopped portobello mushrooms
- ¼ cup sliced green onions
- 2 cups heavy cream
- 1 dash hot pepper sauce, or to taste
- salt and ground black pepper to taste
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Instructions
- Prepare the grits: Bring chicken stock to a boil in a saucepan over high heat.
- Slowly pour grits into stock while stirring constantly. Reduce heat to low; simmer until grits are tender and thick, 15 to 20 minutes, stirring occasionally.
- Stir in heavy cream to thin out the grits. Stir in Gouda cheese and butter until melted and smooth.
- While grits are cooking, make the shrimp sauce: Place bacon in a large, deep skillet over medium heat; cook until bacon fat is rendered, about 3 minutes.
- Stir in shallot and garlic; cooking and stirring until shallots are tender, about 5 minutes.
- Pour in white wine and stir in butter, cooking and stirring until butter has melted.
- Drop shrimp in the skillet; cook and stir until they are bright pink on the outside and the meat is no longer transparent in the center, about 3 minutes.
- Stir in spinach, mushrooms, and green onions; cook and stir until the spinach wilts, about 2 minutes more.
- Remove shrimp with a slotted spoon.
- Stir in heavy cream to the sauce. Simmer until the cream is reduced by about a third, about 10 minutes. Season with hot sauce, salt, and pepper. Return shrimp to the skillet to heat through.
- Serve shrimp with sauce over the prepared grits.
Source
Original recipe: View Original