Directions
- 1Bring two cups of chicken broth to a boil with butter.
- 2Add half a cup of grits and mix.
- 3Lower the heat and let it simmer for about 15 minutes, stirring every few minutes.
- 4Season the shrimp with garlic powder, Tony's no salt garlic or herb, black pepper, and cayenne pepper, then mix with avocado oil and let it marinate.
- 5Check the grits; they should be cooked.
- 6Add heavy cream, cayenne pepper, salt to taste, and garlic powder to the grits.
- 7Add butter to the grits and let it melt.
- 8Shred fresh smoked gouda into the grits and add a little more heavy cream to make it creamy.
- 9Add avocado oil to a separate pan and cook the seasoned shrimp until done.
- 10Remove the cooked shrimp from the pan, leaving the pan drippings.
- 11Add peppers and shallots to the pan with drippings, along with a little garlic powder, heavy cream, Tony's no salt, and cayenne pepper.
- 12Once the sauce starts to thicken, add some Gouda cheese and taste test.
- 13Serve the creamy Gouda grits with the big dog shrimp on top, garnished with green onion.
Ingredients
- 0.5 cup Old-fashioned grits
- 2 cups Chicken broth
- Butter
- Peppers
- Red bell pepper
- 1 Shallot
- Shrimp
- Garlic powder
- Tony's no salt garlic or herb seasoning
- Black pepper
- Cayenne pepper
- Avocado oil
- Heavy cream
- Salt
- Smoked gouda
- Green onion
Equipment
PotSkillet
Tips
- Stir grits every few minutes to prevent clumping.
- Marinate the shrimp while the grits cook.
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