2 cups vegetable broth
1/4 cup heavy cream
1/4 cup evaporated milk [or regular milk]
1 cup of old fashioned grits
4 TBSP unsalted butter
1/4 lb gouda cheese, freshly grated
for the sauce:
1/4 cup heavy cream
1/4 cup evaporated milk
2 TBSP butter
3 TBSP minced onion
1/2 tbsp minced garlic [approx. 2 cloves]
1 cup spinach, chopped or torn
1 cup portobello mushroom, chopped or sliced
2 TBSP green onion, chopped
salt, pepper, and hot sauce to taste
a drizzle of oil, for sauteing
for the shrimp:
1/2 pound shrimp, peeled and deveined [tail on or off - up to you!]
salt, to taste
Top with extra chopped green onion and a pinch of red pepper flakes
Adapted from Chef Jim Shirley
brontosaurus chefs feel free to add grilled or sauteed portobello mushroom slices in place of the shrimp or simply whip up a heaping pile of the gouda grits!
t-rex chefs feel free to use chicken broth and add in some crispy crumbled applewood smoked bacon to the mix – the original has both!
First bring vegetable broth to a boil in medium-sized pot. At a rolling boil, add in grits and stir constantly [this doubles as an arm workout - score!]. Reduce heat to lowest setting and simmer for 30-40 minutes, stirring occasionally. When the grits start to soak up the broth, add in the evaporated milk and stir. Once their time is just about up, fold in the butter and heavy cream. Lastly add the grated gouda and stir thoroughly until smooth and creamy.
While the grits are simmering away, bring a large non-stick pan to medium heat and saute the white/yellow onion and garlic in a teeny drizzle of your favorite healthy oil, taking care not to burn the garlic. Once tender, add in butter, mushrooms, and shrimp and saute until the shrimp are just barely opaque before scooping out the shrimp and setting them aside. This way when you add the shrimp back to the pan they can continue cooking without overcooking. You can also choose to simply saute the shrimp at the very end, if desired!
After removing the shrimp, add spinach, green onion, and heavy cream and allow it to simmer while you stir to reduce the sauce. Once it reaches desired thickness, season with a pinch of salt and pepper and a dash of hot sauce, to taste. Pour sauce into a bowl and add a drizzle of oil to your now-empty pan. Turn up the heat and finish cooking the shrimp, seasoning it with garlic powder, cayenne, parsley and salt, if desired.
so… how was it!?
The finished product was as fabulous as the original! It was also super filling. File this baby under flavorful, stick-to-your-ribs comfort food!