Taste of the Tides

Shrimp & Gravy with Smoked Gouda Grits

I can’t remember where I found the original recipe, more than a decade ago, and I’ve altered it so many times it doesn’t even really resemble the original. One thing I changed initially but later went back to was the use of smoked gouda cheese. For a while I used extra sharp cheddar in the grits because it seemed crazy to pay twice as much for smoked gouda. But let me tell you, I won’t make that mistake again. Get the smoked gouda! Remember to support your local seafood markets or catch it yourself! INGREDIENTS Grits 1 6-8 ounce block of smoked gouda, shredded 2-4 slices bacon, diced 1 tbsp butter ¼ cup white cooking wine 1 large clove garlic, minced 3 tbsp flour ½ tsp onion powder ½ tsp ground celery seed 1 tsp paprika ½ tsp Creole seasoning 1 cup chicken stock ½ cup heavy cream ¼ cup cilantro, finely chopped 1 tbsp chives, finely chopped 1 pound fresh local shrimp, peeled and deveined In a zippered bag or small bowl, mix: 1 tsp paprika 1 tsp garlic powder 1 tsp onion powder 1 tsp white pepper (can substitute black) ½ tsp salt ¼ - ½ tsp cayenne pepper (to taste) 1 tsp oregano

DIRECTIONS • Start grits. I would never presume to tell you how to make grits, so make them as you normally would. • Cook diced bacon over medium heat until lightly crispy. Remove from grease and drain on paper towel. • Remove all but about two tablespoons of grease from skillet and set aside. • Add minced garlic and butter to skillet with bacon grease. Saute over medium heat for about two minutes. • Add white cooking wine to skillet and simmer over medium low heat until reduced by half. • Whisk in flour, onion powder, celery seed, paprika and Creole seasoning and continue whisking for about two minutes, being careful not to scorch. • Whisk in chicken stock, stirring frequently until sauce begins to thicken. • Stir in heavy cream and cilantro. • Cover and reduce heat to low (or, if stove runs hot, remove from heat). Stir occasionally. • Add a tablespoon or two of the leftover bacon grease to another skillet and set heat to medium high. • Add shrimp to plastic bag of spices and shake to coat. • When skillet is hot, add shrimp and saute a couple minutes on each side until done. Remove to a plate. • Return skillet with gravy to heat, stirring frequently until warm. • Add shrimp and bacon pieces to gravy, stirring to coat. • Add shredded gouda cheese to grits, stirring until melted and combined well. • Serve shrimp and gravy over grits and sprinkle with chives.

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