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Spicy Shrimp with Gouda Grits in a Chocolate Wine Sauce

For the sauce

1 cup red wine - dry works best

1 ounce dark chocolate

½ cup shrimp broth (cook shrimp shells in water for about 15-20 minutes)

1-2 dried red chili peppers, crushed

1-2 tablespoons oyster sauce to taste preference

For the grits

2 cups whole milk

2 cups water

1 cup coarse grits

2 tablespoons butter

4 ounces Gouda cheese, shredded

1-2 teaspoons salt

Pepper

For the kale

1 bunch of kale

Olive oil

1 teaspoon sea salt

For the shrimp

2 pounds large shrimp

1 tablespoon olive oil

1 tablespoon butter

1 tablespoon chili paste

Cook wine and chocolate until melted, stir in shrimp broth, peppers and oyster sauce and cook slowly until slightly thickened, stirring frequently.

Bring the milk and water to a boil then slowly whisk in 1 cup coarse grits. Reduce the heat and simmer for about 20-25 minutes. Remove from heat and add 2 tablespoons butter. Slowly whisk in 4 ounces of shredded Gouda cheese. Adjust seasoning (salt and pepper if desired) to taste.

For the kale: Tear one bunch of kale into 1-2 inch pieces and place in large bowl. Toss lightly with 1-2 tablespoons of olive oil and 1 teaspoon sea salt until leaves are evenly coated. Spread on a large cookie sheet and bake in 400 degree oven for about 10-15 minutes or until crisp. Watch carefully so it does not burn.

For the shrimp: Peel and devein 2 pounds large shrimp. Leave the ends of the tail shells on. Saute the shrimp in 1 tablespoon olive oil, 1 tablespoon butter and 1 tablespoon chili paste.

To serve: Spoon grits on bowl, top with shrimp. Drizzle sauce around grits. Serve with roasted kale.

- Joan Hamer

Bev Horne/bhorne@dailyherald.comCook of the Week Challenge participant Joan Hamer of Glen Ellyn with Spicy Shrimp with gouda grits in a chocolate wine sauce.
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