Prep time: 10 mins | Cook time: 20 mins | Total time: 30 mins | Yield: 2
This scrumptious shrimp and Gouda grits is a game changer! Serve a bowl of wonderfully creamy, tangy grits loaded with Gouda cheese and topped with plump shrimp and crispy Brussels sprouts anytime with this easy recipe. You can never resist these Shrimp and Gouda Grits especially if you love crispy sprouts and Gouda!
Ingredients
1 tsp olive oil
1/2 lb peeled and deveined shrimp
1 tsp garlic powder
1 tsp oregano
1 c. Brussels Sprouts, very thinly sliced (about 6-8 sprouts)
2 c. chicken broth
2 oz. reduced-fat cream cheese
1/3 c. Gouda cheese
2-3 tbsp chopped green onions
1/3 c. shredded sharp cheddar
1/2 c. yellow corn grits
2 slices bacon, chopped
1/4 tsp cayenne
1/4 tsp garlic salt
How to make Shrimp and Gouda Grits
Toppings:
Step 1: Cook two slices of bacon in a large skillet over medium heat until crisp. Then, roughly chop the bacon.
Step 2: After removing the bacon from the skillet, wipe the skillet clean, then add 1 tsp olive oil along with the shredded sprouts. Cook for about 3 minutes, stirring often, or until the sprouts are crispy and lightly browned.
Step 3: Take the skillet off the heat and set the sprouts aside.
Grits:
Step 4: Bring the broth to a boil in a medium to a large saucepan. Then, add the grits and adjust the heat to low. Put the lid on and allow the grits to simmer for about 7 minutes, stirring often.
Step 5: Add the cream cheese once the grits have absorbed the liquid along with the cheeses. To taste, season with salt and pepper.
Step 6: Stir well. Put the lid on and take the pan off the heat.
Shrimp:
Step 7: In a large plastic bag or mixing bowl, place the shrimp, then add the garlic powder, oregano, cayenne, and garlic salt. Mix well until the shrimp is completely coated.
Step 8: In a large pan, heat the olive oil over medium-high heat. Once the oil is hot, add the shrimp to the pan and cook for about 3 minutes per side or until the shrimp is tender and pink.
To serve:
Step 9: To two shallow bowls, add a heaping serving of grits and top with shrimp followed by the chopped green onions, chopped bacon, and extra pepper.
Nutrition Facts:
YIELD: 2 SERVING SIZE: 1
Amount Per Serving: CALORIES: 657 | TOTAL FAT: 30.9g | CHOLESTEROL: 282.2mg | SODIUM: 1995.6mg | CARBOHYDRATES: 45.1g | FIBER: 3.9g | SUGAR: 5.4g | PROTEIN: 50.3g
Ingredients
- 1 tsp olive oil
- 1/2 lb peeled and deveined shrimp
- 1 tsp garlic powder
- 1 tsp oregano
- 1 c. Brussels Sprouts, very thinly sliced (about 6-8 sprouts)
- 2 c. chicken broth
- 2 oz. reduced-fat cream cheese
- 1/3 c. Gouda cheese
- 2-3 tbsp chopped green onions
- 1/3 c. shredded sharp cheddar
- 1/2 c. yellow corn grits
- 2 slices bacon, chopped
- 1/4 tsp cayenne
- 1/4 tsp garlic salt
Instructions
Toppings:
Step 1: Cook two slices of bacon in a large skillet over medium heat until crisp. Then, roughly chop the bacon.
Step 2: After removing the bacon from the skillet, wipe the skillet clean, then add 1 tsp olive oil along with the shredded sprouts. Cook for about 3 minutes, stirring often, or until the sprouts are crispy and lightly browned.
Step 3: Take the skillet off the heat and set the sprouts aside.
Grits:
Step 4: Bring the broth to a boil in a medium to a large saucepan. Then, add the grits and adjust the heat to low. Put the lid on and allow the grits to simmer for about 7 minutes, stirring often.
Step 5: Add the cream cheese once the grits have absorbed the liquid along with the cheeses. To taste, season with salt and pepper.
Step 6: Stir well. Put the lid on and take the pan off the heat.
Shrimp:
Step 7: In a large plastic bag or mixing bowl, place the shrimp, then add the garlic powder, oregano, cayenne, and garlic salt. Mix well until the shrimp is completely coated.
Step 8: In a large pan, heat the olive oil over medium-high heat. Once the oil is hot, add the shrimp to the pan and cook for about 3 minutes per side or until the shrimp is tender and pink.
To serve:
Step 9: To two shallow bowls, add a heaping serving of grits and top with shrimp followed by the chopped green onions, chopped bacon, and extra pepper.
