Shrimp + Grits Recipe

Cooking Instructions

1. 1

   Prepare the Grits

   In a medium saucepan, bring 4 cups of water to a boil. Stir in the smoked Gouda grits and salt. Reduce heat to low and cook, stirring occasionally, for about 20-25 minutes until thickened. Add milk and butter, stirring until smooth. Stir in half of the smoked Gouda cheese until melted and creamy. Set aside.

2. 2

   Cook the Bacon and Sausage

   In a large skillet over medium heat, cook the chopped bacon until crispy. Remove the bacon and set aside, leaving the drippings in the skillet. Add the Irish banger sausage links to the skillet, browning them on all sides. Once cooked, remove from the skillet and slice them into bite-sized pieces.

3. 3

   Sauté the Shrimp and Mushrooms

   In the same skillet, add the sliced portobello mushrooms and sauté for about 3-4 minutes until tender. Add the shrimp and cook until they turn pink, about 2-3 minutes. Season with salt and black pepper.

4. 4

   Combine Ingredients

   Add the cooked bacon and sliced Irish banger back into the skillet with the shrimp and mushrooms. Stir to combine and heat through for another minute.

5. 5

   Serve

   To serve, spoon a generous portion of the smoked Gouda grits onto a plate. Top with the shrimp and sausage mixture. Drizzle with the remaining smoked Gouda cheese over the top and garnish with chopped green onions.