Name: Gouda Grits with Smoky Brown Butter Shrimp
Total time: 35 min
Yield: 2 to 4
Ingredients: 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; 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)