I began prepping this outrageous dish by christening my new Vermont Farm Table cutting board…compliments of my dear niece and her new husband! Yep, they were married in fine Vermont style this past weekend. Two great families merging with lots of special friends there to share in the excitement and festivities. So very happy for sweet Suz and her Chad! Oh, did I mention Chad owns 2, yes two, restaurants in Waterbury and Stowe. Um hum. That’s what I’m talking ’bout! Cooking is in our blood, making that cutting board oh so special. So, cheers and chow down on some goodness here.
This is what you’ll need:
2 Tbs butter
1 onion, chopped fine
1/2 t salt
1/2 t cracked black pepper
2 garlic cloves, minced
2 Tbs minced canned chipotle chile peppers in adobo sauce
3 1/2 cups water
1/2 cup heavy cream
1 cup old fashioned grits
6 oz gouda cheese, grated
3 eggs, lightly beaten
1 pound large shrimp, cleaned
Cilantro for garnish
Adjust oven rack to middle position.
Preheat oven to 450°.
Melt butter in deep skillet.
Add onion, salt, and pepper.
Cook until softened, about 5 minutes.
Stir in garlic and chipotle chiles.
Cook 30 seconds, until fragrant.
Stir in water and cream.
Bring to a boil over medium heat.
Slowly whisk in grits.
Reduce heat to low.
Cook, whisking frequently, until grits are thick and creamy, about 10 minutes.
Remove skillet from heat.
Whisk in cheese, and eggs.
Divide grits mixture evenly between 4 individual casseroles.
Place 6 to 7 raw shrimp on top of grits.
Bake until shrimp are cooked through, about 15 minutes.
Remove from oven and place casseroles on dinner plates.
Garnish with cilantro.