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Shrimp with pan-seared Gouda grits

March 6, 2013
By Capt. DICK MAY - Catch 'em & Cook 'em , Pine Island Eagle

This one takes a little time. First, make the shrimp stock, then the Gouda grits and finally the shrimp.


3 Lbs. unpeeled large fresh shrimp

1/2 C. + 2 Tbsp. butter divided

1 Tbsp. bacon drippings

3 stalks celery coarsely chopped

1 small red bell pepper coarsely chopped

3 green onions coarsely chopped

1 small green bell pepper coarsely chopped

1 small yellow bell pepper coarsely chopped

1/2 C. chopped fresh parsley

2 tsp. dried thyme

2 tsp. seafood seasoning (Old Bay)

2 tsp. hot chili sauce

1 clove garlic minced

1/2 C. flour

6 C. shrimp stock (recipe below)

2 C. whipping cream

1 Tbsp. fresh lemon juice

2 Tbsp. canola oil divided

1 C. shredded Parmesan cheese

1/2 tsp. salt

1/2 tsp. ground black pepper

1 recipe pan seared Gouda grits

How To:

1. Peel and devein shrimp reserving shells and tails for shrimp stock.

2. In a large Dutch oven, add 1/2 C. butter and bacon drippings.

3. Place Dutch oven over medium-high heat until butter melts and mixture is hot.

4. Stir in celery, green onion, bell peppers, parsley, thyme, Old Bay, chili sauce and garlic.

5. Reduce heat to medium and cook, stirring constantly for 8 minutes or until onions are tender.

6. Add flour, stirring until smooth and blended.

7. Cook, stirring constantly, for one minute.

8. Add stock, cream, and lemon juice and bring to a boil.

9. Reduce heat and simmer for 5 minutes or until thickened and bubbly.

10. Remove from heat and allow to cool.

11. In the container of a blender, process cream mixture, in batches, until smooth and return cream mixture to the Dutch oven.

12. In a large skillet, add 1 Tbsp. butter and 1 Tbsp. oil.

13. Place skillet over medium-high heat until hot.

14. Add half the peeled shrimp and cook, stirring frequently until pink and firm.

15. Repeat procedure with remaining 1 Tbsp. butter, 1 Tbsp. oil and remaining shrimp.

16. Add shrimp to cream mixture and cook over medium-high heat for three minutes or until hot and bubbly.

17. Remove from heat and stir in Parmesan cheese, salt and pepper.

18. Serve immediately with pan-seared Gouda grits wedges.

Serves 10

Pan-seared Gouda grits


4 C. water

1/2 C. + Tbsp. butter divided

1/2 tsp. salt

1 1/2 C. quick cooking grits

1/2 C. whipping cream

1 C. shredded Gouda cheese

2 Tbsp. canola oil divided

How To:

1. In a Dutch oven combine water, 1/2 C. butter and salt and bring to a boil over medium high heat.

2. Slowly whisk in grits.

3. Reduce heat and simmer, stirring frequently for 25 minutes or until thickened.

4. Add cream and Gouda cheese and cook, stirring frequently, until cheese melts and mixture is blended.

5. Pour grits mixture into an 11 x 7 inch baking dish. Cover and chill at least 4 hours or until firm.

6. Cut grits into 15 rectangles. Cut each rectangle in half to make triangles.

7. In a large skillet, add 1 Tbsp. butter and 1 Tbsp. oil and place skillet over medium high heat until hot.

8. Add grits triangles in batches and cook for 2 minutes each side or until golden brown.

9. Repeat procedure with remaining triangles, remaining 1 Tbsp. butter and remaining 1 Tbsp. oil.

Makes 30 grits triangles

Shrimp stock

1. In a large Dutch oven, combine water, shrimp shells and tails and bring just to a simmer.

2. Cook uncovered for 20 minutes.

3. Cool and strain mixture through a fine wire mesh sieve, discarding shells and tails.

Capt. Dick May is the owner of Easy Rider Charters in Bokeelia. He can be reached at 239-283-3247 or "Capt. Dick's Seafood & Southern Country Cooking" (new cookbook) can be ordered for $14.95 plus $3 postage by calling the number above or by mailing a check (made out to Dick May) to 7989 Judge Bean Road, Bokeelia, FL 33922.



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