- 3 1/2 cups chicken stock
- 3/4 cup old fashioned grits
- 1/4 cup heavy cream, plus more as needed
- 1 cup shredded smoked Gouda cheese, or more to taste
- 1/4 cup butter
- 8 slices bacon, chopped
- 3 tablespoons butter
- 1 tablespoon minced shallot
- 1 tablespoon minced garlic
- 1 splash white wine
- 1 pound jumbo shrimp, peeled and deveined
- 2 cups chopped spinach
- 1 cup chopped portobello mushrooms
- 1/4 cup sliced green onions
- 2 cups heavy cream
- 1 dash hot pepper sauce, or to taste
- salt and ground black pepper to taste
- Bring the chicken stock to a boil in a saucepan over high heat.
- Slowly pour the grits into the stock while stirring constantly.
- Reduce heat to low; simmer until the grits are tender and thick, 15 to 20 minutes, stirring occasionally.
- Stir in 1/4 cup heavy cream to thin the grits.
- Stir in the Gouda cheese and 1/4 cup butter until melted and smooth.
- While the grits are cooking, place the bacon in a large, deep skillet over medium heat; cook until the bacon fat is rendered, about 3 minutes.
- Stir in the shallot and garlic; cooking and stirring until the shallots are tender, about 5 minutes.
- Pour in the white wine and stir in 3 tablespoons butter, cooking and stirring until the butter has melted.
- Drop the 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.
- Stir in the spinach, mushrooms, and green onions; cook and stir until the spinach wilts, about 2 minutes more.
- Remove the shrimp with a slotted spoon.
- Stir in 2 cups heavy cream. Simmer until the cream is reduced by about a third, about 10 minutes.
- Season with hot sauce, salt, and pepper.
- Return the shrimp to the skillet to heat through.
- Serve shrimp and sauce over the prepared grits.
03/26/2017
recipepes.com
grits a ya ya, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
