Shrimp And Creamy Gouda Grits Recipe
Fresh shrimp, roasted jalapeños and andouille sausage served over creamy gouda grits.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Grits
In a medium saucepan, bring the chicken broth to a boil. Slowly whisk in the grits and reduce heat to low. Cook the grits for about 20-25 minutes, stirring occasionally until thickened.
- 2
Add the Cream and Cheese
Once the grits are cooked, stir in the heavy cream, butter, and shredded Gouda cheese until creamy. Season with salt and black pepper to taste. Keep warm.
- 3
Cook the Sausage and Shrimp
In a large skillet, heat olive oil over medium heat. Add the sliced andouille sausage and cook until browned, about 5 minutes. Add minced garlic and diced roasted jalapeños, cooking for an additional 2 minutes.
- 4
Add Shrimp
Add the shrimp to the skillet, cooking until pink and opaque, about 3-4 minutes. Stir well to combine with sausage and jalapeños. Season with salt and black pepper.
- 5
Serve
Spoon the creamy gouda grits onto plates and top with the shrimp and sausage mixture. Garnish with sliced green onions before serving.