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Smoked Gouda Shrimp and Grits à Ya Ya

Dinner 🍽️Lunch 🥪 Cajun and Creole 🇺🇸Southern Recipes 🇺🇸 High-Protein 💪Low-CarbSugar-FreeComfort-Food

Smoked Gouda Shrimp and Grits à Ya Ya layers creamy, cheese-enriched grits with bacon-kissed shrimp, sautéed mushrooms, and wilted spinach in a silky cream sauce. The dish balances smoky, salty notes with a gentle heat and lush texture, perfect for a cozy weekend dinner or a special brunch centerpiece.

  • Prep20 mins
  • Cook30 mins
  • Serves6
  • DifficultyMedium
Smoked Gouda Shrimp and Grits à Ya Ya
  1. 1

    Prepare the grits: Bring the chicken stock to a boil in a saucepan over high heat.

  2. 2

    Slowly pour the grits into the stock while stirring constantly. Reduce the heat to low; simmer, stirring occasionally, until the grits are tender and thick, 15 to 20 minutes.

  3. 3

    Stir in heavy cream to loosen the grits. Add the Gouda cheese and butter, stirring until melted and smooth.

  4. 4

    While the grits cook, make the shrimp sauce: Place the bacon in a large, deep skillet over medium heat; cook until the fat renders, about 3 minutes.

  5. 5

    Stir in the shallot and garlic; cook, stirring, until the shallots are tender, about 5 minutes.

  6. 6

    Pour in the white wine and add the butter, cooking and stirring until the butter melts.

  7. 7

    Add the shrimp to the skillet; cook and stir until they turn bright pink on the outside and the centers are no longer translucent, about 3 minutes.

  8. 8

    Stir in the spinach, mushrooms, and green onions; cook and stir until the spinach wilts, about 2 minutes more.

  9. 9

    Remove the shrimp with a slotted spoon.

  10. 10

    Stir heavy cream into the sauce. Simmer until the cream reduces by about one-third, about 10 minutes. Season with hot sauce, salt, and pepper. Return the shrimp to the skillet to heat through.

  11. 11

    Serve the shrimp with the sauce over the prepared grits.