Ingredients
- 1 cup stone-ground grits
- 4 cups water
- 1 cup whole milk
- 1 cup shredded Gouda cheese
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 pound large shrimp, peeled and deveined
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper (optional)
- 3 tablespoons unsalted butter
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 tablespoon lemon juice
- Chopped fresh parsley, for garnish
- Lemon wedges, for serving
If you can’t find stone-ground grits, feel free to use quick-cooking grits for a faster preparation. And if you’re not a fan of Gouda, sharp cheddar is a great substitute that adds a different layer of flavor to the dish.
Instructions
- In a medium saucepan, bring water and milk to a boil. Add the grits and reduce the heat to low. Cook, stirring frequently, for about 20-25 minutes until the grits are thick and creamy. It’s during these moments I often reflect on my childhood, stirring pots alongside my abuela.
- Once the grits are cooked, stir in the Gouda cheese, salt, and black pepper. Keep warm over low heat while you prepare the shrimp.
- In a large skillet, heat olive oil over medium heat. Season the shrimp with smoked paprika, garlic powder, cayenne pepper, and a pinch of salt.
- Add the shrimp to the skillet and cook for 2-3 minutes on each side until they turn pink and opaque. Remove the shrimp and set aside.
- In the same skillet, add butter and minced garlic. Cook over medium heat until the butter turns a golden brown and releases a nutty aroma, about 3 minutes. This rich, smoky aroma always reminds me of the transformative power of simple ingredients.
- Return the shrimp to the skillet and toss to coat in the brown butter. Squeeze in the lemon juice and sprinkle with fresh parsley.
- Serve the shrimp over the creamy Gouda grits, garnished with additional parsley and lemon wedges on the side.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International