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Sometimes you just need a good ol', down home, southern style dinner. If that's your sentiment right now, you're welcome, because this dish will not disappoint. I could down spoonfuls of these grits anytime of day for breakfast, lunch, dinner, heck, I may even heat some up for a midnight snack I love them so much. It's always a sad day when these cheesy leftovers are gone.
If you're looking for something healthy with lots of vegetables, you may want to swipe left on this one...or add some asparagus as a side. I was lazy tonight though. We've been craving some shrimp and grits for quite a while now and when I saw the hunk of Gouda cheese in my refrigerator I knew it was time.
It's important to understand that the seasoning measurements are an estimate and are based on the amount of heat I can handle, which may be more or less than you, so you need to season to taste and add a little at a time. It's always easier to add heat then take it away. If, you happen to make the same mistake I did tonight, and dump WAY too much Cajun seasoning in, you can remove the shrimp to a bowl, add milk to the sauce and reduce it down. Nothing like a little milk to tame the heat.
6 strips bacon, fried and crumbled
1/2 c. frozen corn kernels, thawed
2 c. chicken broth
2 c. skim milk plus 1/2 c. for sauce
1 c. yellow cornmeal
1 3/4 c. grated Gouda cheese
1 shallot, finely diced
1 garlic clove, minced
16 oz raw, peeled and deveined large shrimp
2-3 t. Cajun seasoning
In a large fry pan, cook bacon, remove to paper towel to drain. Discard all but 2 T. of the bacon grease. Add the corn kernels and cook over medium high heat until starting to brown. Remove to a paper towel to drain.
In a large sauce pan, bring chicken stock and 2 cups of the milk to a boil. Add browned corn. Reduce heat to low and slowly whisk in cornmeal. Cook over low heat whisking frequently for about 10 minutes or until cornmeal reaches desired consistency.
In the same pan used to cook the bacon and corn, add the shrimp, shallots, garlic and Cajun seasoning. Cook over medium high heat until shrimp are just about cooked through. Add milk, bring to boil stirring occasionally and then reduce to a low simmer.
Add grated Gouda to grits and mix to distribute evenly and melt. Serve shrimp and sauce over grits and top with your choice of garnish. Green onions, chives and parsley are all good options.