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39. Shrimp and Grits Flavorful Southern Comfort Dish

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- 1 cup stone-ground grits - 4 cups water or low-sodium chicken broth - 1 pound shrimp, peeled and deveined - 4 slices smoked gouda cheese - 2 tablespoons unsalted butter, divided - 1 tablespoon extra-virgin olive oil - 1/2 cup bell peppers, diced - 1/2 cup onion, finely chopped - 2 cloves garlic, minced - 1 teaspoon smoked paprika - 1/2 teaspoon cayenne pepper - Salt and black pepper, to taste - 2 tablespoons fresh parsley, chopped, for garnish - Lemon wedges, for serving (optional) Shrimp and grits need fresh and quality ingredients. The stone-ground grits give a great texture. I prefer using low-sodium chicken broth. It adds flavor without too much salt. The shrimp should be fresh, peeled, and deveined. Smoked gouda cheese makes the grits creamy and rich. Use unsalted butter for better control over the salt. The olive oil helps sauté the veggies. Bell peppers and onions add sweetness and crunch. Garlic gives a nice aroma and depth. Smoked paprika adds a warm flavor, while cayenne pepper gives a kick. Always season with salt and black pepper to taste. Fresh parsley not only adds color but also freshness. Lemon wedges on the side enhance the dish's flavor, if you like a zing. This recipe is simple and uses common items. For the full recipe, check the section above. - Start by boiling 4 cups of water or broth in a medium saucepan. - Once boiling, whisk in 1 cup of stone-ground grits. Make sure to prevent lumps. - Reduce the heat to low and let it simmer. Stir it every few minutes. Cook for about 20-25 minutes until thick. - After cooking, remove from heat and add 4 slices of smoked gouda cheese. Stir until it melts and becomes creamy. Season with salt and black pepper to taste. Cover to keep warm. - In a large skillet, heat 1 tablespoon of olive oil and 1 tablespoon of butter over medium heat. - When the butter melts, add 1/2 cup of diced bell peppers and 1/2 cup of finely chopped onion. - Sauté for about 3 minutes until the veggies soften and smell great. Stir often to avoid burning. - Add 2 cloves of minced garlic, 1 teaspoon of smoked paprika, and 1/2 teaspoon of cayenne pepper to the skillet. Stir to mix well. - Now, add 1 pound of peeled and deveined shrimp. Cook for about 4-5 minutes. Stir occasionally until shrimp turn pink and opaque. - Taste and adjust seasoning with salt and black pepper as needed. - Stir in the remaining tablespoon of butter with the shrimp mixture. Let it melt and mix in well. - To serve, spoon a generous portion of the cheesy grits onto a plate or shallow bowl. - Top with the shrimp mixture and garnish with 2 tablespoons of chopped parsley. - For extra flavor, serve with lemon wedges on the side to squeeze over the dish. For more detailed directions, check out the Full Recipe. To make great shrimp and grits, start with the right type of grits. I prefer stone-ground grits. They give a nice texture and flavor. Instant grits can work, but they lack that rich taste. For creamy grits, use enough liquid. Four cups of water or low-sodium chicken broth is best. Bring it to a boil first. Then, whisk in the grits slowly. This helps avoid lumps. Keep stirring as it cooks. This should take about 20-25 minutes. When they thicken, add smoked gouda cheese. It melts well and makes them creamy. Season with salt and black pepper to taste. Cooking shrimp can be tricky. Overcooked shrimp become rubbery. To avoid this, cook shrimp for just 4-5 minutes. They should turn vibrant pink and opaque. If they curl tightly, they are likely overcooked. When shrimp are perfect, they feel firm but tender. You'll know they are ready when they look shiny and pink. Taste them to check the seasoning, adding salt and pepper as needed. Pair shrimp and grits with fresh sides. A simple green salad works well. You can also serve cornbread for a classic touch. For a nice presentation, use rustic bowls. Spoon the creamy grits first, then top with shrimp. Add a sprinkle of fresh parsley for color. A drizzle of olive oil adds richness. Lemon wedges on the side give a zesty kick. You can find the Full Recipe for more detailed steps. {{image_4}} The classic shrimp and grits recipe shines with its simple ingredients. Traditional recipes often use just grits, shrimp, and a few seasonings. Modern takes on this dish embrace creativity. You might find recipes that add chorizo or even crab for a twist. Another fun swap is using different cheeses. Try sharp cheddar instead of gouda for a bolder taste. You can even switch the grits for polenta for a unique texture. To boost flavor, consider adding spices like Old Bay or a dash of hot sauce. You can also mix in herbs like thyme or dill for freshness. Different cheeses can change the dish's profile. Parmesan adds a nutty taste, while cream cheese makes it even creamier. Think about adding sautéed mushrooms or spinach for depth. Each ingredient can bring a new layer of flavor. For a gluten-free option, ensure your grits are certified gluten-free. Most stone-ground grits are naturally gluten-free, but check the label. If you're looking for vegetarian alternatives, swap shrimp for sautéed mushrooms or roasted vegetables. You can use plant-based cheese to keep it vegan. These swaps let you enjoy shrimp and grits no matter your diet. After enjoying shrimp and grits, store any leftovers in a sealed container. This helps keep the dish fresh. You can refrigerate it for up to three days. For longer storage, freeze it in an airtight container. Just remember to separate the shrimp and grits if you can. This way, you can reheat each part without losing texture. To reheat, use a microwave or stovetop. If using the microwave, heat it in short intervals. Stir in between to ensure even warming. When using the stovetop, add a splash of water or broth. This helps maintain the creamy texture of the grits. Shrimp and grits last about three days in the fridge. After this, the shrimp may spoil. Look for any off smells or changes in color. If the grits become dry or hard, that's a sign they are no longer good. Always trust your senses; when in doubt, throw it out. To make shrimp and grits from scratch, start with the grits. Boil four cups of water or chicken broth in a medium pot. Slowly whisk in one cup of stone-ground grits. Stir well to avoid lumps. Lower the heat and simmer for about 20-25 minutes. While the grits cook, heat olive oil and butter in a skillet. Sauté diced bell peppers and onions until soft. Then, add garlic and spices before tossing in your shrimp. Cook until they turn pink and opaque. Mix the shrimp with the grits, and enjoy this dish! For more detailed steps, check the Full Recipe. The secret to creamy grits lies in the type of grits you choose. I recommend using stone-ground grits. They have a rich texture and flavor. Always use plenty of liquid, like chicken broth, to cook them. Stir regularly as they cook to prevent lumps. Adding cheese, like smoked gouda, at the end creates a creamy finish. Lastly, don’t rush the cooking process; let them simmer until they reach your desired consistency. Yes, shrimp and grits can be made ahead of time. Cook the grits and shrimp separately. Store them in airtight containers in the fridge. When you are ready to eat, reheat the grits over low heat. Add a splash of water or broth to keep them creamy. For the shrimp, reheat in a skillet over medium heat until warm. This method helps keep both components tasting fresh. If you want to switch things up, consider using other proteins. Chicken works well and absorbs flavors nicely. You can also use sausage for a spicy kick. For a unique twist, try crab or scallops. If you prefer a vegetarian option, sautéed mushrooms or roasted vegetables can make a tasty substitute. Each choice gives you a chance to personalize your dish! Shrimp and grits is a classic dish that combines rich flavors and simple ingredients. We explored the ingredients, preparation steps, and variations. Cooking grits to a creamy texture is key, as is avoiding rubbery shrimp. Remember, presentation elevates this dish from simple to stunning. Feel free to experiment with flavors and ingredients to make it your own. Enjoy this meal with friends and family for a delicious and satisfying experience. Happy cooking!
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Shrimp and grits is a classic Southern dish that combines comfort and flavor. With its creamy grits and juicy shrimp, this meal warms the soul and impresses at any dinner table. In this guide, I’ll walk you through the ingredients, step-by-step instructions, and tips to make your dish perfect. Get ready to bring a taste of the South to your kitchen with this easy, flavorful recipe!

Ingredients

List of Ingredients

– 1 cup stone-ground grits

– 4 cups water or low-sodium chicken broth

– 1 pound shrimp, peeled and deveined

– 4 slices smoked gouda cheese

– 2 tablespoons unsalted butter, divided

– 1 tablespoon extra-virgin olive oil

– 1/2 cup bell peppers, diced

– 1/2 cup onion, finely chopped

– 2 cloves garlic, minced

– 1 teaspoon smoked paprika

– 1/2 teaspoon cayenne pepper

– Salt and black pepper, to taste

– 2 tablespoons fresh parsley, chopped, for garnish

– Lemon wedges, for serving (optional)

Shrimp and grits need fresh and quality ingredients. The stone-ground grits give a great texture. I prefer using low-sodium chicken broth. It adds flavor without too much salt.

The shrimp should be fresh, peeled, and deveined. Smoked gouda cheese makes the grits creamy and rich. Use unsalted butter for better control over the salt. The olive oil helps sauté the veggies.

Bell peppers and onions add sweetness and crunch. Garlic gives a nice aroma and depth. Smoked paprika adds a warm flavor, while cayenne pepper gives a kick.

Always season with salt and black pepper to taste. Fresh parsley not only adds color but also freshness. Lemon wedges on the side enhance the dish’s flavor, if you like a zing.

This recipe is simple and uses common items. For the full recipe, check the section above.

Step-by-Step Instructions

Preparing the Grits

– Start by boiling 4 cups of water or broth in a medium saucepan.

– Once boiling, whisk in 1 cup of stone-ground grits. Make sure to prevent lumps.

– Reduce the heat to low and let it simmer. Stir it every few minutes. Cook for about 20-25 minutes until thick.

– After cooking, remove from heat and add 4 slices of smoked gouda cheese. Stir until it melts and becomes creamy. Season with salt and black pepper to taste. Cover to keep warm.

Sautéing Vegetables

– In a large skillet, heat 1 tablespoon of olive oil and 1 tablespoon of butter over medium heat.

– When the butter melts, add 1/2 cup of diced bell peppers and 1/2 cup of finely chopped onion.

– Sauté for about 3 minutes until the veggies soften and smell great. Stir often to avoid burning.

Cooking the Shrimp

– Add 2 cloves of minced garlic, 1 teaspoon of smoked paprika, and 1/2 teaspoon of cayenne pepper to the skillet. Stir to mix well.

– Now, add 1 pound of peeled and deveined shrimp. Cook for about 4-5 minutes. Stir occasionally until shrimp turn pink and opaque.

– Taste and adjust seasoning with salt and black pepper as needed.

Finishing the Sauce and Serving

– Stir in the remaining tablespoon of butter with the shrimp mixture. Let it melt and mix in well.

– To serve, spoon a generous portion of the cheesy grits onto a plate or shallow bowl.

– Top with the shrimp mixture and garnish with 2 tablespoons of chopped parsley.

– For extra flavor, serve with lemon wedges on the side to squeeze over the dish.

For more detailed directions, check out the Full Recipe.

Tips & Tricks

Perfecting Grits

To make great shrimp and grits, start with the right type of grits. I prefer stone-ground grits. They give a nice texture and flavor. Instant grits can work, but they lack that rich taste.

For creamy grits, use enough liquid. Four cups of water or low-sodium chicken broth is best. Bring it to a boil first. Then, whisk in the grits slowly. This helps avoid lumps. Keep stirring as it cooks. This should take about 20-25 minutes. When they thicken, add smoked gouda cheese. It melts well and makes them creamy. Season with salt and black pepper to taste.

Cooking Shrimp

Cooking shrimp can be tricky. Overcooked shrimp become rubbery. To avoid this, cook shrimp for just 4-5 minutes. They should turn vibrant pink and opaque. If they curl tightly, they are likely overcooked.

When shrimp are perfect, they feel firm but tender. You’ll know they are ready when they look shiny and pink. Taste them to check the seasoning, adding salt and pepper as needed.

Serving Suggestions

Pair shrimp and grits with fresh sides. A simple green salad works well. You can also serve cornbread for a classic touch.

For a nice presentation, use rustic bowls. Spoon the creamy grits first, then top with shrimp. Add a sprinkle of fresh parsley for color. A drizzle of olive oil adds richness. Lemon wedges on the side give a zesty kick.

You can find the Full Recipe for more detailed steps.

Variations

Classic vs. Modern

The classic shrimp and grits recipe shines with its simple ingredients. Traditional recipes often use just grits, shrimp, and a few seasonings. Modern takes on this dish embrace creativity. You might find recipes that add chorizo or even crab for a twist. Another fun swap is using different cheeses. Try sharp cheddar instead of gouda for a bolder taste. You can even switch the grits for polenta for a unique texture.

Flavor Enhancements

To boost flavor, consider adding spices like Old Bay or a dash of hot sauce. You can also mix in herbs like thyme or dill for freshness. Different cheeses can change the dish’s profile. Parmesan adds a nutty taste, while cream cheese makes it even creamier. Think about adding sautéed mushrooms or spinach for depth. Each ingredient can bring a new layer of flavor.

Dietary Variations

For a gluten-free option, ensure your grits are certified gluten-free. Most stone-ground grits are naturally gluten-free, but check the label. If you’re looking for vegetarian alternatives, swap shrimp for sautéed mushrooms or roasted vegetables. You can use plant-based cheese to keep it vegan. These swaps let you enjoy shrimp and grits no matter your diet.

Storage Info

Storing Leftovers

After enjoying shrimp and grits, store any leftovers in a sealed container. This helps keep the dish fresh. You can refrigerate it for up to three days. For longer storage, freeze it in an airtight container. Just remember to separate the shrimp and grits if you can. This way, you can reheat each part without losing texture.

To reheat, use a microwave or stovetop. If using the microwave, heat it in short intervals. Stir in between to ensure even warming. When using the stovetop, add a splash of water or broth. This helps maintain the creamy texture of the grits.

Duration

Shrimp and grits last about three days in the fridge. After this, the shrimp may spoil. Look for any off smells or changes in color. If the grits become dry or hard, that’s a sign they are no longer good. Always trust your senses; when in doubt, throw it out.

FAQs

How do you make shrimp and grits from scratch?

To make shrimp and grits from scratch, start with the grits. Boil four cups of water or chicken broth in a medium pot. Slowly whisk in one cup of stone-ground grits. Stir well to avoid lumps. Lower the heat and simmer for about 20-25 minutes. While the grits cook, heat olive oil and butter in a skillet. Sauté diced bell peppers and onions until soft. Then, add garlic and spices before tossing in your shrimp. Cook until they turn pink and opaque. Mix the shrimp with the grits, and enjoy this dish! For more detailed steps, check the Full Recipe.

What’s the secret to creamy grits?

The secret to creamy grits lies in the type of grits you choose. I recommend using stone-ground grits. They have a rich texture and flavor. Always use plenty of liquid, like chicken broth, to cook them. Stir regularly as they cook to prevent lumps. Adding cheese, like smoked gouda, at the end creates a creamy finish. Lastly, don’t rush the cooking process; let them simmer until they reach your desired consistency.

Can shrimp and grits be made ahead of time?

Yes, shrimp and grits can be made ahead of time. Cook the grits and shrimp separately. Store them in airtight containers in the fridge. When you are ready to eat, reheat the grits over low heat. Add a splash of water or broth to keep them creamy. For the shrimp, reheat in a skillet over medium heat until warm. This method helps keep both components tasting fresh.

What other proteins can be used in place of shrimp?

If you want to switch things up, consider using other proteins. Chicken works well and absorbs flavors nicely. You can also use sausage for a spicy kick. For a unique twist, try crab or scallops. If you prefer a vegetarian option, sautéed mushrooms or roasted vegetables can make a tasty substitute. Each choice gives you a chance to personalize your dish!

Shrimp and grits is a classic dish that combines rich flavors and simple ingredients. We explored the ingredients, preparation steps, and variations. Cooking grits to a creamy texture is key, as is avoiding rubbery shrimp. Remember, presentation elevates this dish from simple to stunning. Feel free to experiment with flavors and ingredients to make it your own. Enjoy this meal with friends and family for a delicious and satisfying experience. Happy cooking!

- 1 cup stone-ground grits - 4 cups water or low-sodium chicken broth - 1 pound shrimp, peeled and deveined - 4 slices smoked gouda cheese - 2 tablespoons unsalted butter, divided - 1 tablespoon extra-virgin olive oil - 1/2 cup bell peppers, diced - 1/2 cup onion, finely chopped - 2 cloves garlic, minced - 1 teaspoon smoked paprika - 1/2 teaspoon cayenne pepper - Salt and black pepper, to taste - 2 tablespoons fresh parsley, chopped, for garnish - Lemon wedges, for serving (optional) Shrimp and grits need fresh and quality ingredients. The stone-ground grits give a great texture. I prefer using low-sodium chicken broth. It adds flavor without too much salt. The shrimp should be fresh, peeled, and deveined. Smoked gouda cheese makes the grits creamy and rich. Use unsalted butter for better control over the salt. The olive oil helps sauté the veggies. Bell peppers and onions add sweetness and crunch. Garlic gives a nice aroma and depth. Smoked paprika adds a warm flavor, while cayenne pepper gives a kick. Always season with salt and black pepper to taste. Fresh parsley not only adds color but also freshness. Lemon wedges on the side enhance the dish's flavor, if you like a zing. This recipe is simple and uses common items. For the full recipe, check the section above. - Start by boiling 4 cups of water or broth in a medium saucepan. - Once boiling, whisk in 1 cup of stone-ground grits. Make sure to prevent lumps. - Reduce the heat to low and let it simmer. Stir it every few minutes. Cook for about 20-25 minutes until thick. - After cooking, remove from heat and add 4 slices of smoked gouda cheese. Stir until it melts and becomes creamy. Season with salt and black pepper to taste. Cover to keep warm. - In a large skillet, heat 1 tablespoon of olive oil and 1 tablespoon of butter over medium heat. - When the butter melts, add 1/2 cup of diced bell peppers and 1/2 cup of finely chopped onion. - Sauté for about 3 minutes until the veggies soften and smell great. Stir often to avoid burning. - Add 2 cloves of minced garlic, 1 teaspoon of smoked paprika, and 1/2 teaspoon of cayenne pepper to the skillet. Stir to mix well. - Now, add 1 pound of peeled and deveined shrimp. Cook for about 4-5 minutes. Stir occasionally until shrimp turn pink and opaque. - Taste and adjust seasoning with salt and black pepper as needed. - Stir in the remaining tablespoon of butter with the shrimp mixture. Let it melt and mix in well. - To serve, spoon a generous portion of the cheesy grits onto a plate or shallow bowl. - Top with the shrimp mixture and garnish with 2 tablespoons of chopped parsley. - For extra flavor, serve with lemon wedges on the side to squeeze over the dish. For more detailed directions, check out the Full Recipe. To make great shrimp and grits, start with the right type of grits. I prefer stone-ground grits. They give a nice texture and flavor. Instant grits can work, but they lack that rich taste. For creamy grits, use enough liquid. Four cups of water or low-sodium chicken broth is best. Bring it to a boil first. Then, whisk in the grits slowly. This helps avoid lumps. Keep stirring as it cooks. This should take about 20-25 minutes. When they thicken, add smoked gouda cheese. It melts well and makes them creamy. Season with salt and black pepper to taste. Cooking shrimp can be tricky. Overcooked shrimp become rubbery. To avoid this, cook shrimp for just 4-5 minutes. They should turn vibrant pink and opaque. If they curl tightly, they are likely overcooked. When shrimp are perfect, they feel firm but tender. You'll know they are ready when they look shiny and pink. Taste them to check the seasoning, adding salt and pepper as needed. Pair shrimp and grits with fresh sides. A simple green salad works well. You can also serve cornbread for a classic touch. For a nice presentation, use rustic bowls. Spoon the creamy grits first, then top with shrimp. Add a sprinkle of fresh parsley for color. A drizzle of olive oil adds richness. Lemon wedges on the side give a zesty kick. You can find the Full Recipe for more detailed steps. {{image_4}} The classic shrimp and grits recipe shines with its simple ingredients. Traditional recipes often use just grits, shrimp, and a few seasonings. Modern takes on this dish embrace creativity. You might find recipes that add chorizo or even crab for a twist. Another fun swap is using different cheeses. Try sharp cheddar instead of gouda for a bolder taste. You can even switch the grits for polenta for a unique texture. To boost flavor, consider adding spices like Old Bay or a dash of hot sauce. You can also mix in herbs like thyme or dill for freshness. Different cheeses can change the dish's profile. Parmesan adds a nutty taste, while cream cheese makes it even creamier. Think about adding sautéed mushrooms or spinach for depth. Each ingredient can bring a new layer of flavor. For a gluten-free option, ensure your grits are certified gluten-free. Most stone-ground grits are naturally gluten-free, but check the label. If you're looking for vegetarian alternatives, swap shrimp for sautéed mushrooms or roasted vegetables. You can use plant-based cheese to keep it vegan. These swaps let you enjoy shrimp and grits no matter your diet. After enjoying shrimp and grits, store any leftovers in a sealed container. This helps keep the dish fresh. You can refrigerate it for up to three days. For longer storage, freeze it in an airtight container. Just remember to separate the shrimp and grits if you can. This way, you can reheat each part without losing texture. To reheat, use a microwave or stovetop. If using the microwave, heat it in short intervals. Stir in between to ensure even warming. When using the stovetop, add a splash of water or broth. This helps maintain the creamy texture of the grits. Shrimp and grits last about three days in the fridge. After this, the shrimp may spoil. Look for any off smells or changes in color. If the grits become dry or hard, that's a sign they are no longer good. Always trust your senses; when in doubt, throw it out. To make shrimp and grits from scratch, start with the grits. Boil four cups of water or chicken broth in a medium pot. Slowly whisk in one cup of stone-ground grits. Stir well to avoid lumps. Lower the heat and simmer for about 20-25 minutes. While the grits cook, heat olive oil and butter in a skillet. Sauté diced bell peppers and onions until soft. Then, add garlic and spices before tossing in your shrimp. Cook until they turn pink and opaque. Mix the shrimp with the grits, and enjoy this dish! For more detailed steps, check the Full Recipe. The secret to creamy grits lies in the type of grits you choose. I recommend using stone-ground grits. They have a rich texture and flavor. Always use plenty of liquid, like chicken broth, to cook them. Stir regularly as they cook to prevent lumps. Adding cheese, like smoked gouda, at the end creates a creamy finish. Lastly, don’t rush the cooking process; let them simmer until they reach your desired consistency. Yes, shrimp and grits can be made ahead of time. Cook the grits and shrimp separately. Store them in airtight containers in the fridge. When you are ready to eat, reheat the grits over low heat. Add a splash of water or broth to keep them creamy. For the shrimp, reheat in a skillet over medium heat until warm. This method helps keep both components tasting fresh. If you want to switch things up, consider using other proteins. Chicken works well and absorbs flavors nicely. You can also use sausage for a spicy kick. For a unique twist, try crab or scallops. If you prefer a vegetarian option, sautéed mushrooms or roasted vegetables can make a tasty substitute. Each choice gives you a chance to personalize your dish! Shrimp and grits is a classic dish that combines rich flavors and simple ingredients. We explored the ingredients, preparation steps, and variations. Cooking grits to a creamy texture is key, as is avoiding rubbery shrimp. Remember, presentation elevates this dish from simple to stunning. Feel free to experiment with flavors and ingredients to make it your own. Enjoy this meal with friends and family for a delicious and satisfying experience. Happy cooking!

39. Shrimp and Grits

Discover the ultimate Shrimp and Grits Delight recipe that combines creamy, cheesy grits with succulent shrimp and vibrant veggies for a dish that's bursting with flavor. Perfect for any occasion, this easy recipe takes just 40 minutes, making it a fantastic choice for a cozy dinner or entertaining guests. Click through to explore the full recipe and enjoy this mouthwatering Southern favorite!
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Ingredients
  

1 cup stone-ground grits (preferred for texture)

4 cups water or low-sodium chicken broth

1 pound shrimp, peeled and deveined

4 slices smoked gouda cheese

2 tablespoons unsalted butter, divided

1 tablespoon extra-virgin olive oil

1/2 cup bell peppers (mix of red and green), diced

1/2 cup onion, finely chopped

2 cloves garlic, minced

1 teaspoon smoked paprika

1/2 teaspoon cayenne pepper (adjust based on heat preference)

Salt and black pepper, to taste

2 tablespoons fresh parsley, chopped, for garnish

Lemon wedges, for serving (optional)

Instructions
 

Prepare the Grits: In a medium saucepan, bring 4 cups of water or chicken broth to a rolling boil. Gradually whisk in the grits, ensuring no lumps form. Once incorporated, reduce the heat to low and simmer gently for about 20-25 minutes. Stir occasionally until the mixture thickens to your desired consistency. Once done, remove from heat and add the smoked gouda cheese, stirring until it melts completely and creates a creamy texture. Season with salt and black pepper to taste, then cover to keep warm.

    Sauté Vegetables: In a large skillet, heat the olive oil along with 1 tablespoon of butter over medium heat. Once the butter has melted, add the diced bell peppers and chopped onion. Sauté for approximately 3 minutes, or until the vegetables have softened and turned fragrant.

      Cook the Shrimp: Incorporate the minced garlic into the skillet along with the smoked paprika and cayenne pepper. Stir to combine, then add the shrimp to the skillet. Cook for about 4-5 minutes, stirring occasionally, until the shrimp turn vibrant pink and are opaque throughout. Taste and adjust seasoning with salt and black pepper as needed.

        Finish the Sauce: Add the remaining tablespoon of butter to the shrimp mixture. Stir well to combine, allowing the butter to melt and infuse its rich flavor into the ingredients.

          Serve the Dish: To plate, spoon a generous portion of the creamy, cheesy grits into a plate or shallow bowl. Top with a satisfying scoop of the shrimp mixture. Garnish with freshly chopped parsley for a pop of color and serve with lemon wedges on the side for an optional zest that enhances the dish's flavors.

            Prep Time: 10 minutes | Total Time: 40 minutes | Servings: 4

              - Presentation Tips: For an elegant touch, serve the dish in rustic bowls. Drizzle a bit of olive oil over the top of the shrimp for added richness, and consider adding a sprinkle of paprika for visual appeal.

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