As Forrest Gump would say, shrimp and grits go together like peas and carrots in this appetizer. You’ll love the rich sauce, the hint of heat and the refreshing citrus flavor. —Gene Peters, Edwardsville, Illinois
- 2-1/4 cups water
- 1-1/2 teaspoons Creole seasoning, divided
- 1/2 cup uncooked old-fashioned grits
- 3/4 cup shredded smoked Gouda cheese
- 1/2 cup butter, melted
- 1/4 cup olive oil
- 4 garlic cloves, minced
- 1 teaspoon dried oregano
- 1/8 teaspoon plus 1/4 teaspoon cayenne pepper, divided
- 1 medium lemon, quartered
- 16 uncooked jumbo shrimp, deveined
- 2 cups chopped baby portobello mushrooms
- 5 bacon strips, finely chopped
- 2 tablespoons chopped shallot
- 1/2 cup white wine
- 2 cups chopped fresh spinach
- 1 cup half-and-half cream
- In a large saucepan, bring water and 1/2 teaspoon Creole seasoning to a boil. Slowly stir in grits. Reduce heat. Cover and cook for 12-14 minutes or until thickened, stirring occasionally. Add cheese; cook and stir for 2-3 minutes or until melted. Set aside and keep warm.
- Place the butter, oil, garlic, oregano, 1/8 teaspoon cayenne and remaining Creole seasoning in a 13x9-in. baking dish. Squeeze juice from lemon into dish; add lemon quarters. Bake, uncovered, at 400° for 4-6 minutes or until hot. Add shrimp; bake 10-12 minutes longer or until shrimp turn pink, stirring once.
- Meanwhile, in a large skillet, cook the mushrooms, bacon, shallot and remaining cayenne over medium heat until bacon is crisp. Add wine, stirring to loosen browned bits from pan. Bring to a boil; cook until liquid is evaporated. Reduce heat; stir in spinach and cream.
- Peel shrimp, leaving tails on. Spoon grits onto serving dishes; top each with sauce mixture and a shrimp. Yield: 16 appetizers.
Originally published as Gump's Shrimp & Grits in Simple & Delicious February/March 2012, p59
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
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