Chef Jerome Brown From Dockside Restaurant Cooks Up Some Gouda and Cheddar Grits With Spiced Shrimp
Gouda and Cheddar grits w/ spiced shrimp
Gouda and cheddar Grits
2 cups chicken stock
1 1/4 cups grits
1/2 cup heavy cream
1/2 stick butter
2 heaping cups of shredded Gouda
2 heaping cups of shredded cheddar
8 strips of bacon diced
1 tablespoon of minced garlic
1 tablespoon of minced shallots
3 tablespoons butter
2 tablespoons white wine
1 pound peeled and deveined jumbo shrimp
3 portobello mushrooms cap, sliced
1/4 cup diced scallions
2 cups heavy cream
Sal, pepper to taste
To make the grits, bring chicken stock to a boil in a large saucepan. Slowly stream in the grits while whisking vigorously. Reduce to a low simmer and stir frequently for 4o minutes. Add some cream if the grits become to thick. When grits are cooked, mix in remaining cream and butter. Add cheeses and stir until smooth. Remove from heat and cover to keep warm.
To make shrimp, sauté bacon in a large sauce pot over medium heat until crispy. Add garli and shallots and sauté until fragrant. Add butter and wine; when butter is half melted add the shrimp. After two minutes add mushrooms and scallions.
To serve, spoon the sauce and shrimp onto heaping mounds of cheese grits.