Located in Seattle’s Famous Pike Place Market

Spiced Jumbo Shrimp with Smoked Gouda Grits

Spiced Jumbo Shrimp with Smoked Gouda Grits
  • lunch
  • entrée
  • 2-3 servings
  • 20 minutes


  • 1 cup corn grits
  • 3 tablespoons butter
  • 1/2 cup milk
  • 1/4 cup smoked gouda, grated
  • 1 small jalapeño, deseeded and minced
  • 1 pound shrimp
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon dried oregano
  • 1/4 teaspoon cayenne pepper
  • 1 limes
  • 1/4 cup cilantro, chopped
  • Salt and pepper, to taste

Cooking Directions:

  1. Bring 4 cups of water to boil in a small sauce pan. Once boiling slowly stir in grits and reduce heat to a simmer. Add in butter, the minced jalapeño and a few pinches of salt. Cook, stirring, until water is fully absorbed, about 15 minutes. Once all the water is absorbed, stir in milk and cheese. Season with salt and pepper.
  2. Meanwhile, toss shrimp in a bag with paprika, garlic powder, oregano, cayenne and a pinch of salt. Seal bag and shake well to combine.
  3. Heat 2 tablespoons olive on medium-high heat in a sauté pan or cast-iron skillet. Once hot, remove shrimp from bag and cook, turning only once, until cooked through and pink on each side, about 5 minutes. Remove shrimp from heat, season with salt and set aside.
  4. Deglaze the pan with the juice of one lime, dislodge any fond at bottom of pan and pour over shrimp.
  5. Spoon grits into a bowl or plate. Top with shrimp and garnish with cilantro.

Prep time: 20 minutes. Cook time: 30 minutes. Serves 2.

Recipe by Renee Frojo of www.MakeItLikeAChef.com.

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