Grits a ya ya brings bacon, spinach, and mushrooms together with jumbo shrimp in a creamy sauce — served over a platter of smoked Gouda cheese grits.
Preparation Time
20 mins
Cooking Time
30 mins
Total Time
50 mins
Calories
839 Calories
Recipe Instructions
Step 1
Prepare the grits: Bring chicken stock to a boil in a saucepan over high heat.
Step 2
Slowly pour grits into stock while stirring constantly. Reduce heat to low; simmer until grits are tender and thick, 15 to 20 minutes, stirring occasionally.
Step 3
Stir in heavy cream to thin out the grits. Stir in Gouda cheese and butter until melted and smooth.
Step 4
While grits are cooking, make the shrimp sauce: Place bacon in a large, deep skillet over medium heat; cook until bacon fat is rendered, about 3 minutes.
Step 5
Stir in shallot and garlic; cooking and stirring until shallots are tender, about 5 minutes.
Step 6
Pour in white wine and stir in butter, cooking and stirring until butter has melted.
Step 7
Drop shrimp in the skillet; cook and stir until they are bright pink on the outside and the meat is no longer transparent in the center, about 3 minutes.
Step 8
Stir in spinach, mushrooms, and green onions; cook and stir until the spinach wilts, about 2 minutes more.
Step 9
Remove shrimp with a slotted spoon.
Step 10
Stir in heavy cream to the sauce. Simmer until the cream is reduced by about a third, about 10 minutes. Season with hot sauce, salt, and pepper. Return shrimp to the skillet to heat through.
Step 11
Serve shrimp with sauce over the prepared grits.
Ingredients
3 tablespoons butter
2 cups heavy cream
salt and ground black pepper to taste
1 tablespoon minced garlic
1 cup chopped portobello mushrooms
1 tablespoon minced shallot
1 dash hot pepper sauce, or to taste
2 cups chopped spinach
1 pound jumbo shrimp, peeled and deveined
8 slices bacon, chopped
1 splash white wine
1 cup shredded smoked Gouda cheese, or more to taste
