A friend of mine made this grits a ya ya dish for a Mardi Gras dinner. It was so delicious, I just had to have the recipe.
Ingredients
- ½ cups chicken stock: 3 piece
- old fashioned grits: 0.75 cup
- heavy cream: 0.25 cup (plus more as needed)
- smoked Gouda cheese: 1 cup (to taste, shredded)
- butter: 0.25 cup
- slices bacon: 8 piece (chopped)
- shallot: 1 Tbsp (minced)
- garlic: 1 Tbsp (minced)
- splash white wine: 1 piece
- butter: 3 Tbsp
- jumbo shrimp: 1 pound (peeled and deveined)
- spinach: 2 cups (chopped)
- portobello mushrooms: 1 cup (chopped)
- green onions: 0.25 cup (sliced)
- heavy cream: 2 cups
- dash hot pepper sauce: 1 piece (to taste)
- salt and ground black pepper: (to taste)
Metric Conversion
Stages of cooking
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Prepare the grits: Bring chicken stock to a boil in a saucepan over high heat.
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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.
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Stir in heavy cream to thin out the grits. Stir in Gouda cheese and butter until melted and smooth.
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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.
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Stir in shallot and garlic; cooking and stirring until shallots are tender, about 5 minutes.
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Pour in white wine and stir in butter, cooking and stirring until butter has melted.
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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.
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Stir in spinach, mushrooms, and green onions; cook and stir until the spinach wilts, about 2 minutes more.
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Remove shrimp with a slotted spoon.
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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.
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Serve shrimp with sauce over the prepared grits.
