Ingredients: The Grits
1 quart chicken stock
1 cup heavy cream
2 cups Dixie Lily grits
1/4 lb butter
1/2 poind shredded smoked Gouda cheese
Ingredients: The Ya Ya
8 strips applewood-smoked bacon, diced
1 T minced garlic
1 T minced shallots
3 T butter
White wine
1 lb peeled and deveined jumbo shrimp
1 portabello mushroom cap, sliced
1/4 c. diced scallions
2 c. chopped fresh spinach
2 c. heavy cream
3 cups smoked Gouda cheese grits
Salt, pepper and hot sauce to taste
Directions:
First make your grits Run the chicken stock into a thick-bottomed saucepan and turn on high til it boils. Mix in the grits and stir like crazy. Reduce to a simmer and allow to cook for 40 minutes, stirring occasionally. Add cream if you need more liquid. Then tumble in the butter, drizzle in the rest of the cream and stire til it’s all in the family. Then shake in the shredded cheese and stir very well til it’s all nice and smooth.
Second, while your grits cook, bring a large saucepan to medium heat. Add bacon and cook for about 3 minutes, then add garlic and shallots. Saute and then add butter and a splash of wine. When the butter is half melted, add the shrimp. When the downsides of the shrimp become white, flip them and add mushrooms, scallions and the spinach. Saute for 2 minutes. Remove the shrimp. Pour heavy cream and let simmer while stirring. When reduced by one third, add salt, pepper and hot sauce. Return shrimp to the sauce and combine. Spoon the sauce and shrimp onto heaping mounds of cheese grits.
-Many Thanks to Milton Cowboy for sharing this recipe he found recently.
