Grits A Ya Ya

Grits A Ya Ya


1. Bring the chicken stock to a boil in a saucepan over high heat.

2. Slowly pour the grits into the stock while stirring constantly.

3. Reduce heat to low; simmer until the grits are tender and thick, 15 to 20 minutes, stirring occasionally.

4. Stir in 1/4 cup heavy cream to thin the grits.

5. Stir in the Gouda cheese and 1/4 cup butter until melted and smooth.

6. 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.

7. Stir in the shallot and garlic; cooking and stirring until the shallots are tender, about 5 minutes.

8. Pour in the white wine and stir in 3 tablespoons butter, cooking and stirring until the butter has melted.

9. 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.

10. Stir in the spinach, mushrooms, and green onions; cook and stir until the spinach wilts, about 2 minutes more.

11. Remove the shrimp with a slotted spoon.

12. Stir in 2 cups heavy cream. Simmer until the cream is reduced by about a third, about 10 minutes.

13. Season with hot sauce, salt, and pepper.

14. Return the shrimp to the skillet to heat through.

15. Serve shrimp and sauce over the prepared grits.

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Nutrition

Ingredients