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
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Total: 35 Minutes
- 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
- 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.
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