3 pounds of shrimp are luxuriously swimming in a pool of rich and creamy soup ladled over pan-seared Gouda grits. The dish takes a few steps to complete but a little prep work ahead of time goes a LONG ways. Peel the shrimp and make the stock the day before. The shrimp stock simmers for 20 minutes, cools, strain and reserve in refrigerator. The Gouda grits need to chill for at least 4 hours before cutting into triangles.
This one dish dinner is hearty, filled with layers of flavor and fun to present. The recipe was adapted from Will Hughes of Catering & Market.
Shrimp with Pan-Seared Gouda Grits
(Makes 6 servings)
3 pounds unpeeled large fresh shrimp
1/2 c. plus 2 T. butter, divided
1 T. bacon drippings (I always have a jar used for collecting bacon grease in the refrigerator)
3 stalks celery, coarsely chopped
3 green onions, coarsely chopped
1 small red bell pepper, coarsely chopped
1 small green bell pepper, coarsely chopped
1 small yellow bell pepper, coarsely chopped
1/2 c. fresh parsley
2 t. dried thyme
2 t. Old Bay Seasoning or seafood seasoning of your choice
2 t. hot chili sauce (I used Sriracha hot chili sauce)
2 cloves garlic, minced
1/2 c. all-purpose flour
6 cups Shrimp stock (recipe follows)
2 c. whipping cream
1 T. fresh lemon juice
2 T. vegetable oil, divided
1 c. shredded Parmesan cheese
1/2 t. salt
1/2 t. ground black pepper
Pan-seared Gouda Grits (recipe follows)
Peel and devein shrimp, reserving shells and tails for Shrimp Stock.
In a large Dutch oven, add 1/2 cup butter and bacon drippings; place Dutch oven over medium-high heat until butter melts and mixture is hot. Stir in celery, green onion, bell peppers,parsley, thyme, seafood seasoning, hot chili sauce, and garlic; reduce heat to medium, and cook, stirring constantly, for 8 minutes or until onions are tender.
Add flour, stirring until smooth and blended; cook, stirring constantly, for 1 minute. Add stock, cream, and lemon juice. Bring to a boil; reduce heat, and simmer for 10 minutes or until thickened and bubbly. Remove from heat and cool.
In the container of a blender, process cream mixture, in batches, until smooth. Return cream mixture to Dutch oven.
In a large skillet, add 1 Tablespoon butter and 1 Tablespoon oil; place skillet over medium-high heat until hot. Add half of peeled shrimp and cook, stirring frequently, until pink and firm. Repeat procedure with remaining 1 Tablespoon butter and oil and remaining shrimp.
Add shrimp to cream mixture; cook over medium-high heat for 3 minutes or until hot and bubbly. Remove from heat, and stir in Parmesan cheese, salt and pepper. Serve immediately with Pan-Roasted Gouda Grit wedges.
Reserved shrimp shells and tails from previous recipe
8 cups water
In a large pot, combine shrimp shells, tails and water; bring just to a simmer. Cook uncovered for 20 minutes. Cool. Strain mixture through a fine wire-mesh sieve, discarding shells and tails.
Pan-Seared Gouda Grits
(Makes about 30 grits triangles)
4 cups water
1/4 c. plus 2 T. butter, divided
1/4 t. salt
1 1/2 c. quick-cooking grits
1/2 c. whipping cream
1 c. shredded Gouda cheese
2 T. vegetable oil, divided
In a medium pot, combine water, 1/4 cup butter, and salt; bring to a boil over medium-high heat. Slowly whisk in grits. Reduce heat and simmer, stirring frequently, for 25 minutes or until thickened. Add cream and Gouda cheese; cook, stirring frequently, until cheese melts and mixture is blended.
Pour grits mixture into an 11x7-inch baking dish. Cover and chill at least 4 hours or until firm.
Cut grits into 15 rectangles. Cut each rectangle into triangles.
In a large skillet, add 1 tablespoon butter and 1 tablespoon oil; place skillet over medium-high heat until hot. Add grits triangles, in batches; cook for 2 minutes per side or until golden brown. Repeat procedure with remaining triangles, and remaining 1 tablespoon butter and oil.