grits a ya ya

Ingredients

• Servings: 6
• 3 1/2 cups chicken stock
• 3/4 cup old fashioned grits
• 1/4 cup heavy cream, plus more as needed
• 1 cup shredded smoked gouda cheese, or more to taste
• 1/4 cup butter
• 8 slices bacon, chopped
• 3 tablespoons butter
• 1 tablespoon minced shallot
• 1 tablespoon minced garlic
• 1 splash white
• 1 pound jumbo shrimp, peeled and deveined
• 2 cups chopped spinach
• 1 cup chopped portobello mushrooms
• 1/4 cup sliced green onions
• 2 cups heavy cream
• 1 dash hot pepper sauce, or to taste
• salt and ground black pepper to taste

Recipe

Preparation Time: 20 mins Cook Time: 30 mins Ready Time: 50 mins


• bring the chicken stock to a boil in a saucepan over high heat.
• slowly pour the grits into the stock while stirring constantly.
• reduce heat to low; simmer until the grits are tender and thick, 15 to 20 minutes, stirring occasionally.
• stir in 1/4 cup heavy cream to thin the grits.
• stir in the gouda cheese and 1/4 cup butter until melted and smooth.
• 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.
• stir in the shallot and garlic; cooking and stirring until the shallots are tender, about 5 minutes.
• pour in the white and stir in 3 tablespoons butter, cooking and stirring until the butter has melted.
• 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.
• stir in the spinach, mushrooms, and green onions; cook and stir until the spinach wilts, about 2 minutes more.
• remove the shrimp with a slotted spoon.
• stir in 2 cups heavy cream. simmer until the cream is reduced by about a third, about 10 minutes.
• season with hot sauce, salt, and pepper.
• return the shrimp to the skillet to heat through.
• serve shrimp and sauce over the prepared grits.