Grits A Ya Ya
Serves: 6
Callie Medhurst
1 January 1970
Based on User reviews:
56
Spice
49
Sweetness
56
Sourness
38
mins
Prep time (avg)
4.4
Difficulty
Ingredients:
3.5 cups
Chicken Stock3 cup
Grits (old fashioned)2 cups
Heavy Cream3 tbsps
Butter1 tbsp
Shallot (minced)1 tbsp
Garlic (minced)2 cups
Spinach (chopped)1 cup
Green Onion (sliced)1
SaltDirections:
1
Bring the chicken stock to a boil in a saucepan over high heat
2
Slowly pour the grits into the stock while stirring constantly
3
Reduce heat to low; simmer until the grits are tender and thick, 15 to 20 minutes, stirring occasionally
4
Stir in 1/4 cup heavy cream to thin the grits
5
Stir in the Gouda cheese and 1/4 cup butter until melted and smooth
6
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
7
Stir in the shallot and garlic; cooking and stirring until the shallots are tender, about 5 minutes
8
Pour in the white wine and stir in 3 tablespoons butter, cooking and stirring until the butter has melted
9
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
10
Stir in the spinach, mushrooms, and green onions; cook and stir until the spinach wilts, about 2 minutes more
11
Remove the shrimp with a slotted spoon
12
Stir in 2 cups heavy cream
13
Simmer until the cream is reduced by about a third, about 10 minutes
14
Season with hot sauce, salt, and pepper
15
Return the shrimp to the skillet to heat through
16
Serve shrimp and sauce over the prepared grits