Creamy Smoked Gouda Cheese Grits

3 cups water

1 cup whipping cream

2 teaspoons salt (or whatever you prefer)

1 tablespoon sugar

½ stick butter

2 cups stone ground grits (white or yellow as desired)

½ cup Smoked Gouda Cheese


In a medium sized stock pot bring the first 5 ingredients to a boil stirring so that the whipping cream does not stick to the pot. Reduce heat to simmer and add the grits.  Still until the grits are fully cooked and creamy.  Add the Smoked Gouda Cheese and fold into the grits.  Remove from heat and set aside for plating. *Be sure to follow instructions on the package as different types of grits require different cook times.


Shrimp Topping

3 slices of bacon (diced)

2 cups yellow onion (sliced thin)

2 teaspoons of freshly minced garlic

½ cup red bell pepper (sliced thin)

3/4 cup water

1 tablespoon Worcestershire Sauce

Pinch of Cayenne pepper (or more if desired)

24 peeled and deveined shrimp (The Bigger The Better)


In a medium sized sauce pan cook the bacon until all the fat is rendered.  Add the garlic and sauté until golden brown.  Add the onion and red bell pepper and sauté over medium heat until the onion is translucent.  Add the water, Worcestershire Sauce and Cayenne pepper and cook until the liquid is reduced by 1/4th or until it thickens slightly.  You can test the consistency by dipping a spoon into the sauce and letting it run off the back side.  Look for a gravy like consistency.  Add the peeled and deveined shrimp and cook until the shrimp changes color – do not overcook the shrimp.  Remove from the heat and let rest while preparing your plates.


Plating for Service

Place 1 cup of the Smoked Gouda Cheese Grits centered in a bowl with a wide rim and top with 1/4th of the Shrimp Topping.  Sprinkle with fresh cut parsley and garnish with a thin slice of lemon if desired.


For a nice touch that adds flavor and crunch consider topping with roasted pecans or even honey roasted pecans.  Yummy!