Sunday, March 18

garnalen met grutten...

We gaan 4 weken rondtoeren door het zuiden van Noord Amerika; vanuit Austin (TX) - waar André en Chris wonen - eerst richting Augusta voor 'n dagje bij de Masters (voor de niet-golfers; dit is het allerbelangrijkste golftoernooi van het jaar!) Daarna via Savannah naar Florida voor 'n vol rondje ('met de klok mee') samen met André. Verjaardag vieren in New Orleans en nog een weekje Austin tot slot. Klinkt mooi!

Ook hier - net als in Azië - zoveel mogelijk nieuwe gerechten proberen; hier in dit deel van de USA van de "Southern Kitchen". Eén van de toppertjes is blijkbaar Garnalen met Grutten. 'n Favoriet ontbijt-, lunch- en dinergerecht. Er bestaan veel variaties van; deze met 'n Nederlandse twist aangezien er Goudse kaas door de grutten gaat! Om alvast in de sfeer te komen en voor de liefhebbers hierbij het recept:

Gouda Grits with Smoky Brown Butter Shrimp

Serves 2 to 4  / total time: 35 minutes

Ingredients:

gouda grits
4 cups low-sodium chicken stock
1 cup quick-cooking grits (I like the quaker 5 minute grits, but you can definitely use the stone ground if you’re a grit purist! – just follow the directions they come with.)
8 ounces gouda cheese, freshly grated
2 tablespoons unsalted butter
1/4 teaspoon salt
1/4 teaspoon pepper
2 ears grilled sweet corn, cut from the cob
2 tablespoons freshly snipped chives

shrimp
1 pound raw peeled and deveined shrimp (I like the larger grilling shrimp)
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon smoked paprika
1/4 teaspoon chipotle chili powder
1/4 teaspoon ground cumin
4 tablespoons unsalted butter
2 garlic cloves, finely minced or pressed

Directions:

gouda grits
Bring the stock to a boil in a medium saucepan. Once boiling, add the grits and whisk constantly until they are fully mixed into the stock, about a minute or two. Reduce the heat to low and cover, stirring once or twice more, until the grits are thicker and creamy, about 5 minutes. Stir in the grated cheese, salt and pepper. Taste and season more if desired – this will depend on the salt in your stock and cheese.

shrimp
Pat the shrimp completely dry with paper towels. Once it’s dry, season it with the salt, pepper, paprika, chili powder and cumin. Heat a large skillet over medium-high heat and add the butter. Once it’s melted and begins to sizzle, add the shrimp in batches (don’t overcrowd it!) and cook on both sides until pink. The butter will brown as the shrimp cooks and you can whisk it occasionally to prevent it from burning. When the shrimp is finished, stir in the garlic (I stir a little in each batche of the shrimp) and cook for a second then place the shrimp on a plate. Repeat.
To serve the grits, spoon them into a bowl and add the shrimp on top. I like to drizzle any of the butter in the pan on top too. Cover with spoonfuls of grilled corn (you can toss it in butter, salt and pepper!) and a sprinkling of chives. Eat immediately.