Spiced Shrimp with Smoked Gouda Grits | James Beard Foundation
Jim Shirley served this flavor-packed Southern classic at a Beard House dinner that celebrated the food of Pensacola, Florida. He recommends using Dixie Lily brand grits if you can find them.
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Ingredients
- 2 cups chicken stock
- 1 1/4 cups grits
- 1/2 cup heavy cream
- 1/2 stick butter
- 2 heaping cups shredded smoked Gouda
- 8 strips applewood-smoked bacon, diced
- 1 tablespoon minced garlic
- 1 tablespoon minced shallots
- 3 tablespoons butter
- 2 tablespoons white wine
- 1 pound peeled and deveined jumbo shrimp
- 2 cups chopped fresh spinach
- 1 portobello mushroom cap, sliced
- 1/4 cup diced scallions
- 2 cups heavy cream
- Salt, pepper, and hot sauce to taste
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