Grits a Ya Ya

Name: Grits a Ya Ya
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: Serves 6
Cuisine: american
Ingredients: 3.5 cups chicken stock; 0.75 cup old fashioned grits; 0.25 cup heavy cream, plus more as needed; 1 cup shredded smoked Gouda cheese, or more to taste; 0.25 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; 0.25 cup sliced green onions; 2 cups heavy cream; 1 dash hot pepper sauce, or to taste; salt and ground black pepper to taste

4.90 (58)

⏱ 50 mins 🍽 Serves 6 🌶 american 🏷 Side dish

This classic American dish combines creamy smoked Gouda cheese grits with a rich sauce. The sauce features jumbo shrimp, bacon, spinach, and portobello mushrooms, all simmered in a creamy reduction. It's a hearty and flavourful meal perfect for a special dinner, bringing together smoky, creamy, and savoury elements in one impressive plate. The recipe serves six and takes about 50 minutes to prepare from start to finish.

Ingredients

3.5 cups chicken stock
0.75 cup old fashioned grits
0.25 cup heavy cream, plus more as needed
1 cup shredded smoked Gouda cheese, or more to taste
0.25 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
0.25 cup sliced green onions
2 cups heavy cream
1 dash hot pepper sauce, or to taste
salt and ground black pepper to taste

Method

To make the grits, heat the chicken stock in a saucepan until it reaches a boil.
Gradually add the grits to the stock, stirring continuously. Lower the heat and let it simmer for 15 to 20 minutes, stirring now and then, until the grits are thick and tender.
Mix in the heavy cream to loosen the grits. Add the Gouda cheese and butter, stirring until they have fully melted and the mixture is smooth.
As the grits cook, start the shrimp sauce. Cook the chopped bacon in a large, deep skillet for about 3 minutes until the fat is released.
Add the minced shallot and garlic, cooking and stirring for about 5 minutes until the shallot is soft.
Pour in the white wine and add the butter, continuing to stir until the butter is completely melted.
Add the shrimp to the skillet. Cook and stir them for about 3 minutes until they turn pink and are opaque throughout.
Stir in the chopped spinach, mushrooms, and green onions. Cook for about 2 minutes more until the spinach has wilted.
Use a slotted spoon to take the shrimp out of the skillet.
Pour the heavy cream into the sauce. Let it simmer for about 10 minutes until it has reduced by roughly a third. Season with hot sauce, salt, and pepper. Put the shrimp back into the skillet to warm through.
Plate the prepared grits and top them with the shrimp and sauce to serve.

Nutrition (per serving)

Calories839 kcal

Fat71 g

Sugars2 g

Protein30 g

Sodium1109 mg

Recipe details

CategorySide dish

Cuisineamerican

AuthorIrene