A TASTE OF ISLAND RECIPES
THE CRAZY CRAB SMOKED GOUDA CHEESE GRITS Courtesty of The Crazy Crab Photo Courtesy: Brody Kenneweg
INGREDIENTS Serves: 4 Sautéed Shrimp: 1 pound shrimp uncooked, peeled (tail on) and deveined 3 tbsp. olive oil 1 clove garlic, minced ½ tbsp. blackening seasoning Smoked Gouda Cheese Grits 1 quart chicken stock 1 cup heavy cream 2 cups Freeman’s Mill grits (local stone ground NOT instant) 1/4 pound butter 1 can creamed corn (14-16 ounces) ½ pound shredded smoked Gouda cheese The Gravy 1 Portobello mushroom cap, sliced 8 strips applewood smoked bacon, diced 1 tbsp. minced garlic 1 tbsp. minced shallots 3 tbsp. butter 2 cups chopped fresh spinach 2 cups heavy cream Salt, pepper and hot sauce to taste 60
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To Make the Grits: 1. Run the chicken stock into a thick-bottomed saucepan and turn on high until boiling. 2. Mix in the grits and stir like crazy. 3. Reduce to a simmer and allow to cook for 40 minutes, stirring occasionally. Move on to make the gravy and shrimp (below) for the time that the grits are cooking. 4. Add cream if more liquid is needed. 5. Tumble in the butter, add creamed corn. 6. Drizzle in the rest of the cream and stir until everything comes together like a happy family. 7. Shake in the shredded cheese and stir very well until it's all nice and smooth. To Make the Gravy: 1. While your grits cook, bring a large saucepan to medium heat. 2. Add bacon and cook for about 3 minutes. 3. Add garlic and shallots. 4. Saute and add butter. 5. When the butter is melted, and shallots are somewhat opaque, add the mushrooms, scallions and spinach. 6. Saute for 2 minutes. 7. Pour in heavy cream and let simmer while stirring. 8. When reduced by 1/3, add salt and pepper to taste. To Make the Shrimp: 1. Heat the olive oil in a skillet over medium heat. 2. Add garlic and sauté for one minute. 3. Add shrimp, turning to cook evenly, and cook until the shrimp is cooked through and no longer opaque. 4. Sprinkle with blackening seasoning and stir to coat evenly. 5. Remove from heat and set aside until ready to plate. Put it all Together: 1. Warm the shrimp (if it has cooled - be careful to not overcook!) 2. Place heaping mounds of grits into bowls (preferred) or onto plates. 3. Spoon the sauce on top of the grits. 4. Place the desired amount of cooked shrimp on top. 5. Enjoy!