Shrimp. Heat olive oil and butter in a large non-stick skillet over medium-high heat. Add garlic; cook for 30 seconds or until fragrant. Add Creole seasoning, Italian seasoning, salt and lemon juice.

Preparation. For the smoked Gouda grits: 1. In a medium saucepan, bring the chicken broth and butter to a boil over medium-high heat. 2. Add the grits in a steady stream and whisk quickly.

Add chicken stock, heavy cream, butter, salt, pepper, and cream cheese to a sauce pot and bring to a boil. Stir to incorporate cream cheese. Add dry grits and stir.

Gouda Grits Directions. In large saucepan or pot, bring chicken broth to boil. Add corn grits, heavy cream, butter, and "The Rocks" seasoning. Reduce heat to medium-low and cook for 30 minutes ...

Poached Eggs and Smoked Gouda Cheese Grits. 1/2 cup grits stone-ground, quick cooking, or regular. 1 cup water. 1 cup milk. 2 tablespoons butter. 1 teaspoon salt ...

1 cup quick-cooking grits. 6 ounces shredded smoked Gouda cheese. 1 1/2 pounds cooked chicken-apple sausage (I used Aidells) 2 red apples, cored and cut into chunks. 2 shallots, chopped.

Off heat, whisk in shredded Gouda. Cover and set aside. Melt 1 tablespoon butter in a 12-inch nonstick skillet (I used my trusty cast-iron pan) over medium heat.

Cook grits, uncovered and whisking frequently, until thickened, about 7 minutes. Stir in cheese, 2 tablespoons butter, and 1 teaspoon Cajun seasoning; season with salt.

Off heat, whisk in shredded Gouda. Cover and set aside. Melt 1 tablespoon butter in a 12-inch nonstick skillet (I used my trusty cast-iron pan) over medium heat.

Add two tablespoons of flour/Essence mixture to vegetables. Stir to combine; cook for 2 minutes. Add wine; stir until thickened, about 2 minutes.

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Off heat, whisk in shredded Gouda. Cover and set aside. Melt 1 tablespoon butter in a 12-inch nonstick skillet (I used my trusty cast-iron pan) over medium heat.