Tuesday, April 17, 2018

Gouda Grits and Shrimp

Recently, I was down in the San Diego area and ended up having one of the best brunches of my life at Breakfast Republic. Like, for real. The place was packed, but we walked right in and got a place at the bar, which is probably very unheard of. We then proceeded to share two of the most delicious meals ever - the mascarpone and strawberry french toast, and the shrimp and grits breakfast.

Now, what I've made below isn't as good as their shrimp and grits, but when you don't have a Breakfast Republic in your area, you've got to make do with some homemade stuff.

Recipe for Gouda Grits and Shrimp by freshfromthe.com.

You could just make the shrimp and grits with the corn and call it good, but you could go the extra distance and make your life even better by adding some fried eggs. Just look at that yolk run...

Recipe for Gouda Grits and Shrimp by freshfromthe.com.

Now, I didn't actually have corn on the cob to use as the recipe calls for. I ended up just using some frozen corn and cooking it in the skillet in some butter with some salt and pepper after I did the shrimp, so that's totally an option if you don't have corn on the cob either.

What's also nice is that this is really a very simple recipe to make. Grits? Super easy. Shrimp? Also easy. And the eggs? Well, don't you know it, those are easy too! The only thing that really took time for me was defrosting the shrimp and cleaning the skillet in between (the woes of only having one skillet) the shrimp and the eggs.

Recipe for Gouda Grits and Shrimp by freshfromthe.com.

Seriously, though, if you're in the San Diego area, get yourself to a Breakfast Republic! You won't be disappointed. Well, maybe you'll be annoyed by the wait, but not by the food. Otherwise, make some shrimp and grits at home and get a little bit of the experience!

Write recipe photo description here

Add a fried egg to cheesy grits and shrimp with a touch of spice, and you've got an irresistible breakfast or brunch!

    for the grits
  • 3 cups low-sodium chicken broth
  • 1 cup quick-cooking grits
  • 8 ounces gouda cheese, grated
  • 2 Tablespoons unsalted butter
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 ears grilled sweet corn, cut from the cob

  • for the shrimp
  • 1 pound raw peeled and deveined shrimp
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon paprika
  • 1/4 teaspoon chili powder
  • 2 garlic cloves, minced

  • optional eggs
  • 2 teaspoons vegetable oil
  • 4 large eggs
  • salt and pepper
  • 2 teaspoons unsalted butter, cut into four cubes and chilled

    for the grits
  1. Bring the chicken broth to a boil in a large saucepan. Once boiling add in the grits, reduce heat, and stir until fully mixed. Cook for five minutes, stirring occasionally. Remove from heat, cover, and let stand for a couple minutes.
  2. Stir in the gouda, salt, and pepper. You can add more salt and pepper if needed, depending on your tastes!

  3. for the shrimp
  4. Pat the shrimp dry with paper towels. Once dry, season with the salt, pepper, paprika, and chili powder. Heat a large skillet over medium-high heat and add the butter. Once it begins to sizzle, add half the shrimp and cook on both sides until pink and cooked through. When the shrimp is finished cooking, stir in half the garlic and cook for 30 seconds until fragrant. Remove to a plate and repeat for the second half of the shrimp.
  5. You could stop here and serve up the gouda grits with the shrimp and grilled corn on top, or you could go a step further and add some fried eggs. Trust me, it makes it way better.

  6. for the fried eggs
  7. Heat oil in a large skillet over low heat for five minutes. Meanwhile, crack 2 eggs into a small bowl and season with salt and pepper. Do the same with the other two eggs in a separate bowl.
  8. Increase heat to medium and heat until oil is shimmering. Add the butter and swirl to coat the pan. Quickly pour 1 bowl of eggs in one side of the pan, and the other bowl in the other side of the pan. Cover and cook for 1 minute. Remove skillet from burner and let stand, covered, for 15-45 seconds for runny yolks, 45-60 for soft but set yolks, or 2 minutes for medium-set yolks. Serve on top of your shrimp and grits for extra yummy richness.
Recipe adapted from How Sweet Eats and Cooks Country

Recipe for Gouda Grits and Shrimp by freshfromthe.com.

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