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SERVES 4
12 large (16/20) shrimp, peeled and deveined
2 tablespoons Cajun seasoning, plus more or less to taste
2 tablespoons canola oil
1/4 cup dry white wine
1/4 cup chopped (1/4-inch cubes) red and yellow bell pepper
Smoked Gouda Grits, recipe below
Smoked Gouda Grits
2 1/2 cups whole milk
1/2 cup water
3/4 cup grits (or polenta)
1 teaspoon kosher salt, plus more to taste
1/2 cup shredded smoked gouda cheese
Season shrimp with Cajun seasoning. Heat oil in a medium sauté pan over medium heat. Add shrimp and sauté until opaque throughout, about 6 minutes. Add white wine and cook 1 minute or until reduced. Add bell peppers and cook until softened, about 2 minutes. Serve on a bed of Smoked Gouda Grits (recipe below).
Smoked Gouda Grits
Heat milk and water in a medium pot until simmering; add grits and salt. Cook over medium-low heat, stirring often, about 20 minutes or until tender. Stir in cheese and add more salt to taste.
