This dish really represents my southern roots and my family. Growing up, I always looked forward to my mom’s smoked Gouda grits paired with my dad’s BBQ shrimp.
Technical advice: Cook oatmeal until no more oatmeal/grain taste. Should be smooth and creamy cook over low heat. When cooking shrimp, pay close attention to color and opacity to avoid overcooking. As soon as the thick part of the shrimp has turned pink and gone from translucent to opaque, it’s done.
Possibility of exchange: You can use avocado oil instead of butter. An optional protein to use scallops, blackened or grilled fish preferably catfish, sea bass, cod or lobster tail.
For the smoked Gouda porridge:
In a medium saucepan, bring the chicken broth and butter to a boil over medium-high heat.
Add the oats in an even stream and whisk quickly.
Reduce heat to medium-low and cook oatmeal until tender and creamy, 7 to 8 minutes.
Add more liquid, if needed, to achieve desired consistency.
Stir in the smoked gouda and season with salt and pepper to taste.
For the barbecue shrimp:
Melt the olive oil and butter together over medium-high heat.
Add minced peppers, garlic and onion and sauté until tender, about 5 minutes. Season with salt and pepper to taste. Add sausage and stir to combine.
Season the prawns on each side with the smoked paprika and Creole seasoning.
Make room in the skillet to add the shrimp and nest them in the mixture of peppers, onions and sausage. Add Worcestershire sauce and brown sugar.
Cook the prawns for 4 minutes, then flip and continue cooking until the prawns are pink and tender, 1 to 2 minutes more.
Place the oatmeal in a bowl, layer the shrimp with the vegetables and sauce in the center, then garnish with some grated Gouda cheese, sliced green onions and salt and pepper to taste.