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Add the chicken stock to a thick-bottomed saucepan and bring to a boil. Add the grits, and stir vigorously. Reduce to a simmer and cook for 40 minutes, stirring occasionally. If the grits look dry, you can add a bit of the cream. After the grits are finished cooking, add the butter, creamed corn, and drizzle in the rest of the cream.

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Pat dry and set aside. Dump the water from the pan saute your sliced mushrooms in a tiny drizzle of olive oil until tender. Drain any liquid from the pan, push the shrooms aside, and add your butter, garlic powder, cayenne pepper, asparagus, and a pinch of salt.

Grits a Ya Ya Recipe Recipes, Seafood recipes, Seafood dishes

3 cups smoked Gouda cheese grits. Salt, pepper and hot sauce to taste. Directions: First, make your grits. Run the chicken stock into a thick-bottomed saucepan and turn on high til it boils. Mix in the grits and stir like crazy. Reduce to a simmer and allow to cook for 40 minutes, stirring occasionally.

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GRITS À YA YA Serves 4 Smoked Gouda Cheese Grits. 1 quart chicken stock; 1 cup heavy cream; 1 pound Dixie Lily grits; ¼ pound butter; 1 pound smoked Gouda cheese, shredded; The Ya Ya. 8 strips applewood-smoked bacon, diced; 1 tablespoon minced garlic; 1 tablespoon minced shallots; 3 tablespoons butter;

grits à ya ya at the great southern café Sabrina ) Flickr

Great Southern Café. Seaside, Florida. Chef Jim Shirley's upscale take on shrimp and grits features a base of smoked Gouda cheese grits topped with blackened shrimp and a saute of smoked bacon, spinach, portobello mushrooms, and cream. "I've prepared Grits a Ya Ya all over the country for many different crowds," Shirley told Beach Happy.

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While your grits cook, bring a large saucepan to medium heat. Add bacon and cook for about 3 minutes, then add garlic and shallots. Sauté and then add butter and a splash of white wine. When the butter is half melted, add the shrimp. When the downsides of the shrimp become white, flip them and add mushrooms, scallions and spinach.

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1/4 cup diced scallions. 2 cups chopped fresh spinach. 2 cups heavy cream. 3 cups smoked Gouda cheese grits. DIRECTIONS. First, make your grits. Run the chicken stock into a thick-bottomed saucepan and turn on high till it boils. Mix in the grits and stir like crazy. Reduce to a simmer and allow to cook for 40 minutes, stirring occasionally.

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For the shrimp: While your grits cook, bring a large saucepan to medium heat. Add the bacon and cook for about 3 minutes, then add the garlic and shallots and saute. Add the butter and a splash of white wine and cook until the butter is half melted, then add the shrimp. Cook until the downsides of the shrimp become white, then flip them and add.

What are grits? How are they prepared? A Southern Firefly

Method: Place chicken stock in a heave saucepan over high heat; bring to a boil. Stir in grits; add cream and reduce heat to medium. When mixture simmers, reduce heat to medium low, partially cover, and simmer for 15 minutes. Cut cheese into ½ inch or smaller cubes. Add a handful to simmering grits; stir until melted. Repeat with remaining cheese.

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Get Grits-a-Ya-Ya Recipe from Cooking Channel. Recipe courtesy of Jim Shirley

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Reduce heat to low; simmer until grits are tender and thick, 15 to 20 minutes, stirring occasionally. Stir in heavy cream to thin out the grits. Stir in Gouda cheese and butter until melted and smooth. While grits are cooking, make the shrimp sauce: Place bacon in a large, deep skillet over medium heat; cook until bacon fat is rendered, about 3.

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Cook and stir until the spinach wilts, about 2 minutes more. Stir in 1 cup heavy cream. Simmer until the sauce has thickened and reduced by about a third, about 10 minutes. Season to taste with salt, and pepper. Return the shrimp to the skillet to heat through. Place mound of Gouda grits on plate.

Grits à Ya Ya (a.k.a. Shrimp and Grits) Pudge Factor

For the grits: Run the chicken stock into a thick-bottomed saucepan and turn on high till it boils. Mix in the grits and stir like crazy. Reduce to a simmer and cook for 40 minutes, stirring occasionally. Add a little cream if you need more liquid. Then, tumble in the butter, add the creamed corn, drizzle in the rest of the cream and stir until.

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Mainly local caught fish, tons of grilled vegetables, and we eat a lot of grits!". Great Southern Café is located at 83 Central Square and serves breakfast, lunch, dinner and Sunday brunch Monday through Sunday 8:00 a.m. to 9:30 p.m. The Meltdown and 45 Central located in Seaside, and The Bay located on Hwy 331 are sister his restaurants.

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Description: The Fish House is local,dockside dining overlooking beautiful Pensacola Bay and Seville Harbor. Just steps away from Historic Seville Square, our award-winning restaurant features an inventive menu of fresh, daily seafood selections, house-smoked steaks, sushi, a handpicked wine list with over 300 wines, and our world-famous Grits a Ya Ya: A delectable Southern specialty of our.

Grits à Ya Ya (a.k.a. Shrimp and Grits) Pudge Factor

Instructions: First, make your grits. Run the chicken stock into a thick-bottomed saucepan and turn on high till it boils. Mix in the grits and stir like crazy. Reduce to a simmer and allow to cook for 40 minutes, stirring occasionally. Add cream if you need more liquid. Then tumble in the butter, drizzle in the rest of the cream and stir till.