Ingredients
2-1/4 cups water
1-1/2 teaspoons Creole seasoning, divided
1/2 cup uncooked old-fashioned grits
3/4 cup shredded smoked Gouda cheese
1/2 cup butter, melted
1/4 cup olive oil
4 garlic cloves, minced
1 teaspoon dried oregano
1/8 teaspoon plus 1/4 teaspoon cayenne pepper, divided
1 medium lemon, quartered
16 uncooked jumbo shrimp, deveined
2 cups chopped baby portobello mushrooms
5 bacon strips, finely chopped
2 tablespoons chopped shallot
1/2 cup white wine
2 cups chopped fresh spinach
1 cup half-and-half cream
Preparation
In a large saucepan, bring water and 1/2 teaspoon Creole seasoning to a boil. Slowly stir in grits. Reduce heat. Cover and cook for 12-14 minutes or until thickened, stirring occasionally. Add cheese; cook and stir for 2-3 minutes or until melted. Set aside and keep warm. Place the butter, oil, garlic, oregano, 1/8 teaspoon cayenne and remaining Creole seasoning in a 13-in. x 9-in. baking dish. Squeeze juice from lemon into dish; add lemon quarters. Bake, uncovered, at 400° for 4-6 minutes or until hot. Add shrimp; bake 10-12 minutes longer or until shrimp turn pink, stirring once. Meanwhile, in a large skillet, cook the mushrooms, bacon, shallot and remaining cayenne over medium heat until bacon is crisp. Add wine, stirring to loosen browned bits from pan. Bring to a boil; cook until liquid is evaporated. Reduce heat; stir in spinach and cream. Peel shrimp, leaving tails on. Spoon grits onto serving dishes; top each with sauce mixture and a shrimp. Yield: 16 appetizers.
Editor’s Note: The following spices may be substituted for 1 teaspoon Creole seasoning: 1/4 teaspoon each salt, garlic powder and paprika; and a pinch each of dried thyme, ground cumin and cayenne pepper.
