Shrimp & Grits with Gouda and Horseradish
Shrimp & Grits with Gouda and Horseradish
Andrea Richter
2
20 minutes
25 minutes
American
Main Course
Make this Shrimp & Grits with Gouda and Horseradish recipe using St. Elmo Steak House Blackened Seasoning and Coarse-Cut Horseradish.
Ingredients
- 2 tbsp. St. Elmo Blackened Seasoning
- 2 tbsp. St. Elmo Coarse-Cut Horseradish
- 2 c. water
- 2 tbsp. unsalted Butter
- 1 tsp. Kosher Salt
- ½ c. grits
- ¼ c. gouda cheese, shredded
- 2 tbsp. onions, diced
- 2 tbsp. green bell pepper, diced
- 1 tsp. garlic, minced
- 1 c. tomatoes, diced with juices
- 2 tbsp. all-purpose flour
- 1 lb raw 13/15 Shrimp, peeled and deveined
- 4oz chicken sausage, diced
- ¼ c. chicken stock
- ¼ c. heavy cream
- 2 eggs
- 1 tsp. chives
Directions
1. In a large pot, bring water, butter and salt to a boil.
2. Once water is boiling, reduce heat to a simmer and add grits, whisk to prevent lumps. Cover and simmer for 5-7 minutes. Stir constantly.
3. Once grits are done, whisk in cheese and Coarse-Cut Horseradish until well blended.
4. While grits are cooking, heat a large frying pan over medium-high heat and add butter.
5. Add onions, pepper, garlic to the frying pan and sauté until soft, about 3-4 minutes. Add tomatoes with juice, bring to a simmer, cook for about 3 minutes. Sprinkle in flour and stir well.
6. Season shrimp with Blackened Seasoning and add to the frying pan and cook until shrimp turns pink, about 2 minutes. Mix constantly. Add sausage and cook for 1 minute.
7. Pour in chicken stock, heavy cream and Blackened Seasoning to taste. Cook until mixture begins to simmer.
8. In a separate, non-stick pan, cook an egg over easy.
9. Spoon the hot grits in the center of a serving plate, ladle the shrimp mixture over grits and top with an egg. Garnish with chives and enjoy!