Grits à Ya Ya (a.k.a. Shrimp and Grits)
Grits à Ya Ya, made famous by the Fish House in Pensacola, takes cheesy smoked Gouda grits and tops it with perfectly seasoned shrimp and a creamy spinach and mushroom sauce. As an added bonus, finish it with a garnish of fried carrot strings just like the Fish House does. It’s absolutely incredible, albeit a bit on the high calorie side!
Servings: 4 servings
Fried Carrot Strings
- 1 large carrot peeled and shredded
- 1 teaspoon Kosher salt
- Vegetable oil for frying
Smoked Gouda Grits
- 3 ½ cups low sodium chicken broth
- ¾ cup quick grits do not use instant grits
- ¼ cup unsalted butter
- 1 cup shredded smoked Gouda cheese 4 ounces
Creamy Spinach and Mushroom Sauce, and Shrimp
- 8 slices bacon chopped
- 1 shallot minced (about 2 Tablespoons)
- 5 cloves garlic minced (about 1 Tablespoon)
- 2 Tablespoons dry white wine
- 1 pound large shrimp 16 to 20 peeled and deveined, with tails left on
- 2 cups fresh chopped spinach
- 1 cup chopped portobello mushrooms
- ¼ cup sliced green onions white and green parts
- 1 cup heavy cream
- Salt and freshly ground black pepper to taste
Smoked Gouda Grits
Bring the chicken broth to a boil in a saucepan over high heat. Slowly add grits to boiling chicken broth, stirring constantly. Reduce heat to low; simmer until the grits are tender and thick, about 30 minutes, stirring occasionally. Add butter and shredded cheese; stir until cheese is melted and grits are smooth.
Creamy Spinach/Mushroom Sauce and Shrimp
While the grits are cooking, cook bacon in a large, deep skillet over medium heat until the bacon fat is rendered, and the bacon is browned, about 10 minutes.
Add the shallots. Cook, stirring occasionally, until shallots are tender, about 5 minutes. Add the garlic; cook until garlic is fragrant, about 30 seconds. Pour in the white wine. Cook and stir for several minutes.
Add the shrimp in a single layer to skillet; cook and stir until they are bright pink on both sides on the outside and the meat is no longer transparent in the center, about 3 minutes. Remove shrimp with slotted spoon.
Stir in the spinach, mushrooms, and green onions. Cook and stir until the spinach wilts, about 2 minutes more.
Stir in 1 cup heavy cream. Simmer until the sauce has thickened and reduced by about a third, about 10 minutes.
Season to taste with salt, and pepper.
Return the shrimp to the skillet to heat through.
Place mound of Gouda grits on plate. Arrange shrimp around grits, and on spoon sauce. Garnish with fried carrot strings.
Yield: 4 servings.
Calories: 950kcal | Carbohydrates: 33g | Protein: 50g | Fat: 68g | Saturated Fat: 36g | Cholesterol: 483mg | Sodium: 2579mg | Potassium: 771mg | Fiber: 2g | Sugar: 3g | Vitamin A: 5540IU | Vitamin C: 13mg | Calcium: 703mg | Iron: 15.2mg