Shrimp & Very Gouda Grits

By exdircomp

Ingredients

• 24 each jumbo shrimp
• 4 ounces onion, julienned
• 4 ounces red and green bell peppers, julienned
• 4 ounces tomato, grape, halved
• 1 tablespoon garlic, minced fine
• 4 ounces sausage, andouille
• 1 cup white wine
• 8 tablespoons butter
• 2 tablespoons chives, chopped
• 1 quart milk
• 1 cup grits, yellow, stone ground
• 1 cup gouda cheese, shredded
• salt and pepper, to taste

Preparation

Step 1

Add one tablespoon of salt to the milk and bring to a simmer over medium heat.
Once the milk is simmering add the grits in a steady stream, whisking constantly.
Reduce the heat to low. Allow the grits to cook for 45 minutes, stirring occasionally.
Adjust the seasoning and add water to adjust consistency, if needed.
Whisk in the shredded gouda cheese and half of the butter. Keep warm, but do not cook further.
In a medium sized skillet over high heat, add the olive oil and sauté the shrimp, peppers, onions, and sausage until the shrimp
is almost cooked through.
Add the tomato and garlic. Continue to cook for 20 seconds.
Deglaze with white wine and whisk in the rest of the butter.
Serve in a large bowl over the gouda grits. Garnish with chives.