Quite tasty. My family loved this recipe and insisted I make it a "keeper". Be sure to use SMOKED gouda, not regular. I added 1/2 tablespoon of Tony Chachere's Creole seasoning to the shrimp to give a bit more flavor. Otherwise they're kind of bland. This is an outstanding recipe for company. Serve with Butter Beans or a green salad.
Shrimp and Grits
Yield: Makes 4 to 6 servings
Total:
Recipe from
More From Southern Living
Recipe Time
Prep Time:
Total:
35 Minutes
Ingredients
- 1 pound large peeled raw shrimp (31/40 count)
- 1/3 cup dry vermouth
- 2 tablespoons butter, melted
- Salt and ground white pepper to taste
- Smoked Gouda Cheese Grits
Preparation
- 1. Soak shrimp in vermouth 10 minutes; drain. Sauté shrimp in melted butter in a skillet 2 to 3 minutes or until done. Season with salt and ground white pepper to taste. Serve over Smoked Gouda Cheese Grits.
Shrimp and Grits Recipe at a Glance
- COURSE: Breakfast/Brunch, Main Dishes
- CONVENIENCE: Entertaining
- CUISINE: American
- MAIN INGREDIENT: Rice/Grains, Shellfish
- OCCASION: Autumn, Spring, Summer, Thanksgiving
- PUBLICATION: Southern Living
More Recipes for Breakfast/Brunch
-
Southern Shrimp and Grits
Cooking Light -
Shrimp and Grits
Southern Living -
Gruyère Grits
Oxmoor House
advertisement
Find out what we've got cooking...
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy