Ingredients
- 2 cups water
- 2 cups milk
- 1 cup yellow corn grits
- ½ cup heavy cream
- ½ stick unsalted butter
- 1 heaping cup shredded smoked Gouda
- Salt & pepper to taste
- 4 Tbsp butter
- ½ cup onion, diced
- ½ cup red bell pepper, diced
- 3 cloves garlic, minced
- ½ tsp dried oregano
- ½ tsp smoked paprika
- ¼ tsp dried thyme
- 2 tsp Chef Ciara’s creole seasoning
- 2 bay leaves
- 2 tbsp Worcestershire
- 1 cup heavy cream
- 1 pound peeled and deveined jumbo shrimp (seasoned with blackened or creole seasoning)
- 4 green onions, sliced +more for garnish
- 1 cup chopped fresh spinach
- 10 cherry tomatoes, sliced in half
- Crystal hot sauce to taste (optional)
Directions
Grits Directions
- Bring water and milk to a boil, add couple pinches of salt
- Slowly stream in the grits while whisking continuously
- Reduce to a low simmer and cook ~30 min, stirring often
- When the grits are cooked, mix in remaining cream and butter
- Lower heat and add smoked Gouda, stir until smooth
- Taste, adjust with salt & white pepper as desired (1 tsp each at a time)
Creole Shrimp Directions
- Add butter to skillet, sauté onion, bell pepper, and garlic until tender ~3-5 min
- Add spices and bay leaves to veggies and toast until fragrant 2 min
- Add Worcestershire and heavy cream, cook stirring often until mixture has reduced and thickened about 7 min
- Add in shrimp & cherry tomato halves, allow shrimp to cook in sauce medium to low heat 3-4 min
- Add in spinach, cook 1 min
- Adjust seasoning to taste with salt, pepper, hot sauce
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