Blackened Shrimp and Smoked Gouda Grits

Cookin Louisiane

Blackened Shrimp and Smoked Gouda Grits


1 cup seafood stock 
1 cup Shurfine milk
1 tsp. Shurfine Kosher salt
½ cup yellow corn grits
1 tsp garlic, minced
2 Tbs Shurfine butter
1 cup shredded smoked gouda cheese
Additional Kosher salt to taste

½ lb large shrimp peeled and deveined
1 tsp. Shurfine extra virgin olive oil
1 Tbsp. Jay D’s Spicy & Sweet Barbecue Rub
Sliced green onions for garnish


Bring seafood stock and milk with one tsp of kosher salt to a boil. Add grits and minced garlic and stir, then reduce heat to low and continue to cook for about 10 minutes, or until grits are fully cooked. Stir in the smoked gouda cheese, butter and more salt to taste. If the grits are too thick, stir in more stock (or water or milk) until desired consistency is reached.

Season the shrimp with olive oil and barbecue rub in a bowl, then toss to coat. Add the shrimp to a hot skillet over medium-high heat and cook 2-3 minutes per side.

Divide the cooked grits between two bowls. Divide the cooked shrimp between each bowl. Garnish with chopped green onions.

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