I am totally a grits girl. I grew up eating grits for breakfast. Sometimes as a snack after school.
If you didn’t think I was Southern before now, that should prove my Southern roots.
And my favorite kind of grits growing up: cheese grits.
Lots of cheddar cheese melted into a bowl of piping hot grits.
Last night I took my love of cheese grits to a whole new level with Gouda Grits with Smoky Brown Butter Shrimp.
Applewood smoked gouda was whisked into the grits until they become a dreamy bed for the browned butter shrimp.
The shrimp (local, wild caught) were seasoned with salt, pepper, smoked paprika, chili powder and cumin.
The shrimp are cooked in a bath of melted butter that browns as the shrimp cook (I had to cook my shrimp in two batches – you don’t want to overcrowd the pan).
On top of the shrimp and grits – sauteed corn. This was the last of the summer corn that I had frozen back in July (oh, how I’m going to miss having that on hand).
In the bowl, ladle in a good amount of gouda grits. Perfectly creamy. On top, smoky browned butter shrimp and sauteed corn along with a sprinkle of chives.
A bowl of Heaven.
I seriously could eat gouda grits for breakfast, lunch, snack or dinner.