"LITTLE BIT MORE" GRILLED SHRIMP & SMOKED GOUDA CHEESE GRITS

by Chef Scotty


RISE AND SHINE  KAUT43  OKC

8.9.16

 Oh, how I love cheese grits… even when it’s 100 degrees outside. As with my three cheeseMac N Cheese and Three Cheese Grilled Cheese Sandwich, you guys should know by now I am not “skeered” to go outside the norms of any one cheese in my cheesy dishes. Naturally, cheese grits are no exception.

 

While you’re heating up the house boiling those grits (use Quick Grits by the way….cuts the cooking time in half) heat up that outdoor grill, pour yourself a nice cool Sangria, and spend less than ten minutes grilling off my Little Bit More spiced shrimp. The other tents minutes can be spent relaxing with the Sangria. 

"Little Bit More Blackening Spice" and shrimp ready for grilling

 

“Little Bit More” Grilled Shrimp 

Any size shrimp you like… from Prawns, U15, 16-20 count. Peeled, Tail on or off, and deveined

In The Kitchen With Scotty “Little Bit More Blackening Spice” 

Grapeseed oil 

Tossed, Coated, and On The Grill

Tossed, Coated, and On The Grill

Don't forget to stop by the "SHOP" section of this website to purchase any In The Kitchen With Scotty handcrafted sauces and spice blends that you may need for this recipe. Happy Cooking, and thank-you for supporting my small business! -Scotty

In a bowl combine the shrimp along with a bit of the oil, and toss to coat. Add a generous about of Little Bit More Spice and toss. 

Skewer the shrimp on a bamboo skewer. I used 16-20 count and was able to fit three per skewer. Bend your shrimp into a “C” shape, and piercing up from the under end of the tail, guide the skewer up through the head end. You will have the same “C” shape while grilling. You could also butterfly the shrimp and pierce up through the butterfly opening.

Place on a hot grill. Depending on the size of your shrimp cook approximately 6 minutes on one side 4 minutes on the other. You’re looking for a nice firm , but not solid shrimp, with grill marks and a nice char of the blackening spice. 

Place on a plate and serve immediately with your cooked grits. 

 

Smoked Gouda Cheese Grits

1 quart ( 4 cups) chicken stock

1 cup Quick-Instant grits

3 cups shredded smoked Gouda cheese 

4 tablespoons butter

½ cup minced yellow onion 

3 cloves garlic, smashed and minced

2 tablespoons In The Kitchen With Scotty “Soul-Licious Soul Food Seasoning”

Grapeseed oil for frying

Thinly sliced onion or leek for frying

chopped parsley or chive for garnish

  1. In a heavy bottom pot, begin to slowly melt your butter. when it starts to pop, add the onions and garlic. Slowly cook (sweat) until tender and translucent. Add the Soul-Licious Seasoning and mix in. Pour in the chicken stock and bring to a boil.
  2. Add the quick grits and stir. Bring the heat down to a simmer, constantly simmer as not to let the grits sink and scorch the bottom of the pot. 
  3. Add the smoked gouda and mix in. Stir the cheesy goodness, taste for seasoning and doneness. remove from the heat and cover. 
  4. Before serving with your grilled shrimp, heat a shallow amount of grapeseed oil in a sauté pan. Heat the oil until it shimmers. Gently add sliced/julienned onion or Leek to fry. Fry until golden and crispy. Remove to a paper towel to absorb excess oil. 
  5. Plate a large scoop of the smoked gouda cheese grits onto a plate. Top with your grilled shrimp, and top that with fried onion. Garnish with chopped parsley or chive for added color. Dig in, Child!