Hilton Head Seafood Recipe List

Crazy Crab - Jarvis Creek

104 William Hilton Pkwy, Hilton Head, SC 29928

Smoked Gouda Cheese Grits

Smoked Gouda Cheese Grits


• 1 pound shrimp uncooked, peeled (tail on) and deveined
• 3 Tbs. olive oil
• 1 clove garlic, minced
• 1/2 Tbs. blackening seasoning

Smoked Gouda Cheese Grits
• 1 quart chicken stock
• 1 cup heavy cream
• 2 cups Freeman’s Mill grits (local stone ground NOT instant)
• 1/4 pound butter
• 1 can creamed corn (14-16 ounces)
• ½ pound shredded smoked Gouda cheese

The Gravy
• 1 Portobello mushroom cap, sliced
• 8 strips applewood smoked bacon, diced
• 1 Tbs. minced garlic
• 1 Tbs. minced shallots
• 3 Tbs. butter
• 2 cups chopped fresh spinach
• 2 cups heavy cream
• Salt, pepper and hot sauce to taste

Lets Get Cooking:

To Make the Grits:
• Run the chicken stock into a thick-bottomed saucepan and turn on high until boiling.
• Mix in the grits and stir like crazy.
• Reduce to a simmer and allow to cook for 40 minutes, stirring occasionally.
• Move on to make the gravy and shrimp (below) for the time that the grits are cooking.
• Add cream if more liquid is needed.
• Tumble in the butter, add creamed corn.
• Drizzle in the rest of the cream and stir until everything comes together like a happy family.
• Shake in the shredded cheese and stir very well until it''''s all nice and smooth.

To Make the Gravy:
• While your grits cook, bring a large saucepan to medium heat.
• Add bacon and cook for about 3 minutes.
• Add garlic and shallots.
• Saute and add butter.
• When the butter is melted, and shallots are somewhat opaque, add the mushrooms, scallions and spinach.
• Saute for 2 minutes.
• Pour in heavy cream and let simmer while stirring.
• When reduced by 1/3, add salt and pepper to taste.

To Make the Shrimp:
• Heat the olive oil in a skillet over medium heat.
• Add garlic and saute for one minute.
• Add shrimp, turning to cook evenly, and cook until the shrimp is cooked through and no longer opaque.
• Sprinkle with blackening seasoning and stir to coat evenly.
• Remove from heat and set aside until ready to plate.

Put it all Together:

• Warm the shrimp (if it has cooled - be careful to not overcook!)
• Place heaping mounds of grits into bowls (preferred) or onto plates.
• Spoon the sauce on top of the grits.
• Place the desired amount of cooked shrimp on top.
• Enjoy!

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