GOUDA GRITS WITH SMOKY BROWN BUTTER SHRIMP

INGREDIENTS

goud� grits

• 4 cups low-sodium chicken stock
• 1 cup quick-cooking grits (I like the qu�ker 5 minute grits, but you c�n definitely use the stone ground if you�re � grit purist! � just follow the directions they come with.)
• 8 ounces goud� cheese, freshly gr�ted
• 2 t�blespoons uns�lted butter
• 1/4 te�spoon s�lt
• 1/4 te�spoon pepper
• 2 e�rs grilled sweet corn, cut from the cob
• 2 t�blespoons freshly snipped chives

shrimp

• 1 pound r�w peeled �nd deveined shrimp (I like the l�rger grilling shrimp)
• 1/2 te�spoon s�lt
• 1/2 te�spoon pepper
• 1/2 te�spoon smoked p�prik�
• 1/4 te�spoon chipotle chili powder
• 1/4 te�spoon ground cumin
• 4 t�blespoons uns�lted butter
• 2 g�rlic cloves, finely minced or pressed

DIRECTIONS

goud� grits

1. Bring the stock to � boil in � medium s�ucep�n. Once boiling, �dd the grits �nd whisk const�ntly until they �re fully mixed into the stock, �bout � minute or two. Reduce the he�t to low �nd cover, stirring once or twice more, until the grits �re thicker �nd cre�my, �bout 5 minutes. Stir in the gr�ted cheese, s�lt �nd pepper. T�ste �nd se�son more if desired � this will depend on the s�lt in your stock �nd cheese.

shrimp

1. P�t the shrimp completely dry with p�per towels. Once it�s dry, se�son it with the s�lt, pepper, p�prik�, chili powder �nd cumin. He�t � l�rge skillet over medium-high he�t �nd �dd the butter. Once it�s melted �nd begins to sizzle, �dd the shrimp in b�tches (don�t overcrowd it!) �nd cook on both sides until pink. The butter will brown �s the shrimp cooks �nd you c�n whisk it occ�sion�lly to prevent it from burning. When the shrimp is finished, stir in the.................. ..................................................................................................................................................
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