Shrimp and Gouda Grits

Shrimp & Gouda Grits

4 servings

Ingredients

·       1 Lemon - halved

·       ½ tsp kosher salt

·       ¼ tsp cayenne pepper

·       3/4 lb. jumbo shrimp, deveined and peeled

·       6 oz Andouille sausage

·       3 strips of applewood smoked bacon,  diced

·       ½ onion diced

·       1 T minced garlic

·       2 tablespoons unsalted butter

·       juice of half a lemon (2 tablespoons)

Grits:

·       ¾ C Grits

·       3 C Milk

·       ¾ cup grated smoked gouda cheese

·       Salt to season

Directions:

1.     Cook the grits according to the package directions. Should take about 15 minutes.

2.    Mix shrimp, ½ lemon juiced, kosher salt & cayenne pepper in a bowl and set aside

3.    Sauté andouille sausage in a pan until slightly browned, remove and set aside

4.     Add the bacon to the pan and sauté until cooked through, remove and place on a paper towel. Reserve the drippings for the next step

5.    Add onions to the pan and sauté for 5 minutes, add minced garlic

6.    Add the butter to the pan and allow it to melt.

7.    Add the bacon and andouille sausage back to the pan.

8.    Add the lemon / shrimp mixture. Cook until the shrimp are opaque.

9.    Remove the grits from the stove. Mix in the gouda. 

10.  Plate with grits on bottom, topped with shrimp mixture, squeeze some lemon juice on top just before serving.

I originally had bell peppers in the recipe. They did not add anything to the dish, so I removed them from the recipe.