I like to give credit where credit is due. I thought this recipe came from this group, but I can't find it in the seafood section. When I first saw it a couple weeks ago, I saved it in "Evernote", but failed to list where I got it. If anyone recognizes it as their recipe, speak up please. Fifty one years ago tonight, my wife and I had our first date. The old gray mare and the old stallion ain't what they use to be, so I told her I would fix something different/special rather than going out to eat. This was a very tasty dish.
Edit: I'll add the recipe - The only thing I did differently was I did not use any corn on the cob.
Gouda Grits with Smoky Brown Butter Shrimp
YIELD: SERVES 2 TO 4
TOTAL TIME: 35 MINUTES
ingredients:
4 cups low-sodium chicken stock
1 cup quick-cooking grits (I like the Quaker 5 minute grits, but you can definitely use the stone ground if you're a grit purist! - just follow the directions they come with.)
8 ounces gouda cheese, freshly grated
2 tablespoons unsalted butter
1/4 teaspoon salt
1/4 teaspoon pepper
2 ears grilled sweet corn, cut from the cob
2 tablespoons freshly snipped chives
shrimp
1 pound raw peeled and deveined shrimp (I like the larger grilling shrimp)
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon smoked paprika
1/4 teaspoon chipotle chili powder
1/4 teaspoon ground cumin
4 tablespoons unsalted butter
2 garlic cloves, finely minced or pressed
directions:
gouda grits
Bring the stock to a boil in a medium saucepan. Once boiling, add the grits and whisk constantly until they are fully mixed into the stock, about a minute or two. Reduce the heat to low and cover, stirring once or twice more, until the grits are thicker and creamy, about 5 minutes. Stir in the grated cheese, salt and pepper. Taste and season more if desired - this will depend on the salt in your stock and cheese.
shrimp
Pat the shrimp completely dry with paper towels. Once it's dry, season it with the salt, pepper, paprika, chili powder and cumin. Heat a large skillet over medium-high heat and add the butter. Once it's melted and begins to sizzle, add the shrimp in batches (don't overcrowd it!) and cook on both sides until pink. The butter will brown as the shrimp cooks and you can whisk it occasionally to prevent it from burning. When the shrimp is finished, stir in the garlic (I stir a little in each batch of the shrimp) and cook for a second then place the shrimp on a plate. Repeat.
To serve the grits, spoon them into a bowl and add the shrimp on top. I like to drizzle any of the butter in the pan on top too. Cover with spoonsful of grilled corn (you can toss it in butter, salt and pepper!) and a sprinkling of chives. Eat immediately.
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