Chef Tiffany Tisdale-Braxton’s New Orleans-inspired recipe for creamy shrimp and grits sure hits the spot. But her crispy fried grit cakes are a pretty compelling take on the classic recipe. Take your pick of grits, both enriched with plenty of smoked gouda and spices and, if you’re feeling fancy, give your dish an instant upgrade with her easy butterflied shrimp.
2 to 4
Creamy Smoked Gouda Grits with Sautéed Shrimp, Peppers and Onion
Bring chicken broth and water to a simmer in a medium saucepan over medium high heat.
Once mixture has begun to boil, stir in grits and cover the saucepan, turning the heat down to medium low. Stir occasionally to prevent sticking.
Allow grits to simmer until they soften, about 5 to 7 minutes. Stir in heavy cream, butter, garlic powder, smoked paprika, Old Bay, salt and pepper and smoked gouda cheese. Keep warm while making shrimp.
For the shrimp, heat butter in a medium skillet over medium-high heat. Add bell pepper, onion and garlic to skillet. Cook until they start to soften, about 4 minutes.
Add shrimp and cook until they are light pink and fully cooked, about 6 minutes.
Add vinegar, Tabasco, lemon juice, garlic powder and paprika. Season with salt to desired taste and give it a nice stir.
Pour grits into a large pasta bowl. Top with the onion and bell pepper mix, followed by the shrimp. Garnish with fresh micro cilantro, chopped cilantro or parsley.