Cajun Shrimp with Smoked Gouda Grits

OH. MY. GOODNESS. Have you ever had smoked Gouda before? If your answer is no, then you need to go get in your car and drive to your nearest grocery store and get some. Go! Now! Now! Now!

You don't really have to do that... but you are missing out! I have a little bit of an obsession with cheese. I love it. So much. I could probably live off of all the various types of cheeses and that's it. Sigh... if only. So, you now know some about my love of cheese. I also love things that are smoked. I had never had smoked Gouda before I bought some for this recipe. OH. MY. GOODNESS!! As I said in a conversation the other day, this is what heaven must be like. I have struggled to keep myself from eating all of the smoked Gouda before it was time to cook the recipe tonight!

Anyways...

This recipe was really delicious! It hardly took any time to put together also. It is awesome that something so amazing can be made so easily and so quickly! The grits were pretty amazing. I have never heard of making grits with chicken broth, but it added a lot of flavor! Also, not to mention, adding the smoked Gouda to the grits made them beyond delicious. The cookbook says that smoked cheddar or smoked Provolone would also work well in this recipe. Also, the cookbook says that quick, instant and regular grits have different cooking times and that quick grits are best for this recipe.

The shrimp mixture was also very delicious! I thought that it had just the right kick to it. My husband, who has had more experience with shrimp & grits dishes, felt like there was some kind of spice missing (but he still loved this dish!). Put all of the pieces together and you have yourself quite a yummy meal! You can guarantee I will be making this recipe again!! (And not just as an excuse to buy more smoked Gouda) :-)

Cajun Shrimp with Smoked Gouda Grits
Pampered Chef 29 Minutes to Dinner, Volume 2
Published by The Pampered Chef, Ltd. in 2009.

Total time: 21 minutes  Yield: 6 servings

Grits
3 cups 33% reduced-sodium chicken broth
1/2 cup heavy whipping cream
1 cup uncooked quick grits
4 oz smoked Gouda cheese

Shrimp
1 tsp vegetable oil
1 medium green bell pepper
3 garlic cloves, pressed
1 tbsp Cajun seasoning
1 can (14.5 oz) diced tomatoes with green pepper, celery and onion (1 3/4 cups)
1 can (15 oz) tomato puree (about 1 3/4 cups)
1 1/2 lb large cooked shrimp (31-35 per lb), peeled and deveined
1/3 cup snipped fresh parsley (optional)

1. Place broth and cream in Large Micro-Cooker. Microwave, covered, on high 3-5 minutes or until hot. Add grits; cover and microwave on high 4-5 minutes or until thickened. Grate cheese into grits with Rotary Grater; stir until cheese is melted.
2. Heat oil in (10-in.) Skillet over medium-high heat 1-3 minutes or until shimmering. Using Santoku Knife, dice bell pepper. Add bell pepper, pressed garlic and seasoning to Skillet. Cook 2-3 minutes or until bell pepper is tender. Add tomatoes, puree and shrimp; cook 1-2 minutes or until heated through.
3. Remove Skillet from heat. Divide grits among serving plates; top with shrimp mixture. Garnish with snipped fresh parsley, if desired.