Shrimp and Gouda Grits are a Great, Quick, Easy Weeknight Dinner
Ah, shrimp and gouda grits. Simple southern comfort food at its best. For me, it’s about packing the grits full of flavor from good smoky gouda, and then seasoning the shrimp so they pair well but also stand on their own. So, let’s get cooking!
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The Quick and Gritty History
So, the origins of shrimp and grits, like much of the South’s best food, need to acknowledged before we get too far. It’s been considered “trendy” since it hit the table at Crook’s Corner in 1982, and the recipe was subsequently published by the New York Times in ’85.
However, before then, it was just a basic breakfast staple that could be made to feed a family on little to no money. The roots of grits go back to the Muskogee tribe, who used the grain to trade with settlers. This was often then given as rations to slaves who made the most of it by catching shrimp to bulk it up.
It’s All About the Grits
So, we’ll talk about the shrimp, but honestly, this dish is nothing if your grits are not good. You want them to be creamy, salty, warm, cheesy, and just comforting.
Obviously, this starts with grits. While the first versions may have been made with creek water, we’re using milk instead. I have whole milk in the fridge because that’s what my daughter drinks, but whatever you have on hand will be fine. Just not vanilla almond milk.
Smoked Gouda Grits are the Best
The big flavor power house is going to be in the cheese. I will let you know that you can use cheddar or whatever, but I highly recommend that you look for smoked gouda.
They have it at Trader Joes, Aldi, and Sprouts. Most bigger grocery stores with a cheese counter will have it. If you’re just really struggling to find some, see if you can find Liquid Smoke and add a couple of drops to your grits with regular gouda or cheddar.
The smokiness is important because it plays off the paprika that will flavor the shrimp later. Even more importantly, it tastes absolutely fantastic.
The Secret to Creamy Dreamy Grits
While yes, there is milk and butter and cheese in these grits, the technique is what truly makes them creamy. Nutty, right?
And the secret is… you don’t stop stirring the grits until they are done. Hunker down and start stirring. It’s a lot of liquid to very little dry grits, but those little baby grains are going to soak it up. If you stop stirring, they’ll clump together.
No one likes clumpy grits. So, just keep stirring. You’ll know it’s done when it’s thick and creamy, but still pourable.
The Shrimp in Shrimp and Grits
Because the grits require you’re undivided attention, I’ve come up with an easy and flavorful way to cook the shrimp. All you have to do is line a sheet pan, drop your shrimp on, give them a little toss in olive oil, smoked paprika, garlic, salt, and pepper and bake them for 10 minutes.
Now, one thing I recommend is that you check every single shrimp to make sure it was deveined properly. I bought deveined shrimp, but still ended up needing to clean more than a few of them.
Consider, too, if you want to remove the tails or leave them on. They do provide a little extra flavor, but I’d rather not serve them. Instead, I pull the tails off while I’m deveining.
Serving Up Shrimp and Gouda Grits
The only other thing to note is how to serve it. I think a bowl is best. Pour your hot, smoky, creamy grits in and top with the shrimp. Give it a few dashes of Tabasco sauce or whatever your favorite hot sauce is. I also top mine with chopped green onion for a bit of green.
It’s really that simple. It tastes less than half an hour to put it together, and it’ll fill up your belly. What are you waiting for? Throw together a batch of garlic and cheddar biscuits for a quick and easy side for ultimate comfort.
Comment below and let me know how you like your shrimp and grits! And don’t forget to subscribe for weekly blog posts right to your inbox and a sweet meal planner freebie.
Shrimp and Gouda Grits
Equipment
- Sheet pan
- Parchment paper or silicone baking mat
- Medium saucepan
Ingredients
Baked Cajun Shrimp
- 1 pounds shrimp peeled and deveined
- 1 Tbsp olive oil
- 1 Tbsp minced garlic
- 1½ tsp cajun seasoning
- 1 tsp smoked paprika
Smoked Gouda Grits
- ¼ cup quick grits
- 2 cups water
- 1 cup milk
- ½ tsp pink himalayan sea salt
- ½ cup smoked gouda grated
- 2 large green onions thinly sliced
- hot sauce optional
Instructions
Baked Cajun Shrimp
- Preheat the oven to 350ºF, and line a sheet pan with parchment paper or a silicone baking sheet.
- Peel and devein your shrimp if you haven't already. Look them all over to make sure there are no veins or bits of shell missed. These are no fun to bite into.
- Drizzle the shrimp with olive oil and toss in the garlic, cajun seasoning, and paprika. Lay them on the lined sheet pan in a single layer, and bake for 10 – 15 minutes. They should form a "C" shape when they are cooked.
Smoked Gouda Grits
- In a medium saucepan over medium heat, whisk together the water, milk, grits, and salt. Continue whisking until it begins to thicken, about 5 minutes.
- Stir in the smoked gouda until melted in and gooey. If your grits become paste-like, add more milk to thin them out. Sprinkle in one sliced green onion, and save the other for garnish.
- To serve, spoon grits into a bowl and top with hot shrimp and some of their juices. Sprinkle with green onion to garnish and hit it with a few dashes of hot sauce to finish.
