What happens when you marry a southern favorite with the exotic heat of New Mexico’s pride & joy? Pure, unapologetic tastebud bliss. In other words, it’s very gouda.
In 2018 we prepared this dish numerous times or at least what I thought was numerous times. When I actually checked the archives the more accurate figure is three. We prepared this dish three times. And that upsets me because there are 365 days in a year which means we could have prepared this dish 362 more times than what we did. Yeah, that would mean eating it everyday and frankly, I’m okay with that. More than okay.
What makes this dish so good? It’s the green chile, man! Haven’t you been paying attention?! Seriously though, we put green chile in every element of the dish from the creamy gouda grits, to the sautéed tomato & green chile sauce, to the green chile dusted pan fried shrimp. If you love green chile, this dish is for you. If you don’t, well then, just walk away. Just go. Now.
We shared this dish with family & friends this past weekend and I was reminded of how easy it is to prepare for a group. No need for fancy side dishes or accouterments, everything necessary for a soul-satisfying meal is together in one bowl. Plus, sharing a good meal with people you love makes it taste even better.
GREEN CHILE SHRIMP & GRITS (serves 6)
Creamy Green Chile Gouda Grits
4 cups Water
2 1/2 cups Whole Milk
8 tablespoons Butter (divided)
2 cups regular grits (not instant, I use SWAD brand)
2 teaspoons Kosher Salt
1 1/2 cups of grated gouda
AlbuKirky Seasonings Green Chile Rub (to taste)
Combine water, milk, salt and 4 tablespoons of butter in a large, heavy-bottomed pan. Bring to a boil, stirring frequently. (After you start your pot for the grits and are waiting for it to boil, jump to the Sautéed Tomatoes & Green Chile Sauce – below – and get that going, too.)
Reduce heat to a simmer and whisk in grits. Whisk constantly until grits begin to thicken, about 5-minutes. Place lid on pot and let cook on low for approximately 10 – 15 minutes, stirring occasionally to prevent it from sticking and scorching.
Remove lid, stir and continue to simmer until it’s reached the desired consistency. Stir in shredded gouda and season with AlbuKirky Seasonings Green Chile Rub to taste. Stir in remaining 4 tablespoons of butter.
Keep warm and stir occasionally while preparing the rest of dinner.
Sautéed Tomatoes and Green Chile Sauce
2 lbs Grape or Cherry Tomatoes (washed)
1/4 – 1/2 cup Roasted Fresh or Frozen Green Chiles (thaw if frozen)
1/2 teaspoon vegetable or chicken base
2 tablespoons Olive Oil
AlbuKirky Green Chile Rub (to taste)
Kosher Salt (to taste)
Prick each tomato with a sharp knife and set aside. Heat the olive oil in a pan over medium heat and add the tomatoes, stirring occasionally.
When the tomatoes start to burst and give off juice, add the green chile. If your green chile is on the hot side, start with less, then add more. If you’re using milder green chile you can add more at the start. I used Hot Sandias and only added 1/4 cup and it was on the high end of spicy. Any more and it would have been uncomfortable to eat.
As the tomatoes and chiles began to break down and give off more liquid, stir in the vegetable base and begin to layer in the AlbuKirky Seasonings Green Chile Rub, tasting as you go. Continue to reduce until you have a fairly sturdy sauce. Finish with a sprinkle of kosher salt. Add a splash of water or stock if it becomes too thick.
Green Chile Dusted Shrimp
2 1/2 lbs of large Frozen Shrimp (deveined and thawed)
AlbuKirky Seasonings Green Chile Rub
4 tablespoons Butter
Thaw shrimp according to package directions.
Remove the shells if necessary and pat them completely dry. Place on a single layer on a sheet pan lined with clean paper towels. Season with AlbuKirky Seasonings Green Chile Rub.
Heat a pan or cast iron skillet over medium heat. Add the butter. When it begins to foam, add the shrimp in a single layer and sauté 2-minutes on each side, until shrimp are opaque and pink. Remove from the pan and sauté remaining shrimp.
Layer dish by placing grits in the bottom of a flat bowl and topping with a sprinkle of grated gouda. Add a couple of spoonfuls of sauce and top with shrimp. Then sit back, close your eyes, and let that green chile fill your mouth and soul with fire.
A Gallery of Shrimp & Grits Past
So, there you have it. One of my personal favorites. We vary it by sometimes skewering the shrimp and grilling them directly on the Big Green Egg, or I might stir a little minced green chile into the grits, but the basics are here in this recipe. I hope you try it and I hope you love it.