Inspired by the bold, vibrant flavors of a seafood boil, this Shrimp and Aged Gouda Grits recipe brings a taste of the south to your kitchen. Tender shrimp, sweet crab, and smoky andouille sausage are coated in a rich, Old Bay-infused butter. Paired with creamy grits made better with Artikaas Vintage Lot 18 month aged Gouda, the grits deliver an unbelievably cheesy, slightly nutty flavor that perfectly complements the seafood.
INGREDIENTS
Servings: 3 people
Aged Gouda Grits
- 1 cup corn grits
- Milk (amount will vary depending on grits)
- 4 oz Artikaas Vintage Lot 18 Aged Gouda, grated
- 2 tbsp butter
Seafood Boil-Inspired Shrimp + Crab
- 6 tbsp butter
- 1 tbsp Old Bay seasoning
- 2 tsp sweet paprika
- 1/2 tsp chili flakes
- 5 garlic cloves, minced
- 1 lb large shrimp, deshelled and deveined
- 1 cup frozen corn
- 2 small andouille sausage links, sliced
- 1 cup lump crab meat
- 1/4 cup cilantro, chopped
HOW TO MAKE IT:
Seafood Boil-Inspired Shrimp + Crab
1. Add the butter to a wide skillet over medium heat. Once melted, add the Old Bay, paprika, and chili flakes. Bloom the spices for 1 minute.
2. Toss in the garlic and cook for 2–3 minutes until soft and fragrant.
3. Add the shrimp and cook for 2–3 minutes on one side, then flip.
4. Once flipped, add the sausage and corn. Cook for another 2–3 minutes, ensuring the shrimp are cooked through.
5. Gently fold in the crab meat. Turn off the heat and top with cilantro.
Aged Gouda Grits
1. Prepare 1 cup of grits according to the package instructions, replacing half the water with milk for extra creaminess. Season with a generous pinch of salt.
2. When the grits are done, turn off the heat and fold in the grated Artikaas 18-Month Aged Gouda and butter. Mix thoroughly until smooth and combined.
3. Top the grits with the seafood boil inspired shrimp and serve immediately.
