Shrimp and Smoked Gouda Grits

Ingredients

Jumbo shrimp

• 2 tablespoons canola oil

• 12 each jumbo shrimp (under 12 per pound), peeled and deveined

• 1 cup andouille sausage, (Substitute bacon if you like), small dice (approx 3-4 ounces)

• 1 cup red onion, cut into thin strips

• 1 cup red pepper, cut into thin strips

• 1 cup green pepper, cut into thin strips

• 1 cup grape tomatoes, cut in half

• 2 tablespoons parsley, chopped

• 3 ounces Tomato Shrimp Broth

• 2 ounces white wine

• 2 ounces butter, unsalted, cut in cubes

• 2 cups very gouda grits (see recipe below)

• Salt and pepper as needed

Smoked Gouda grits

• 10 ounces whole milk (1 1/4 cups)

• 1/4 cup quick-cooking grits

• 1/2 cup gouda cheese – grated

• 1 tablespoon butter

• Salt and pepper as needed

Preparation

Jumbo shrimp

Pat the shrimp dry with a paper towel and season with salt and pepper.

Heat canola in sauté pan (a 12" cast-iron skillet or nonstick pan is ideal) on medium high and add shrimp, sausage and onion. Cook approximately 1 minute and add the pepper. Cook 2-3 minutes.

Add tomatoes and parsley. Cook until shrimp is 75% cooked through. Add white wine and bring to a boil. Reduce wine by about half and fold in butter. Season as desired with salt and pepper. Serve in a hot bowl over very gouda grits.