I’ve eaten at The Fish House twice and both times I ordered this delicious dish. It’s just irresistible. I’d planned to try what would’ve inevitably been a disappointing re-creation but thank goodness for google. I found the recipe here, which made my day!
Here’s my attempt. It wasn’t as good as the original but with ingredients like these you can’t go wrong. I was cooking for a big crowd so I made a lot, more than the original recipe calls for, and I improvised the amounts as I went along.
- Chicken Stock – I used about a quart and a half
- Grits – about a pound. The real stuff. Nothing quick cooking. And anything labeled instant doesn’t even count as grits.
- Smoked Gouda Cheese – 4 to 6 ounces
- Butter – a tablespoon or two
Now the rest:
- Applewood Smoked Bacon – I used 12 ounces
- Fresh Shrimp – I made a bunch, about 5 dozen
- Shallots - a couple, minced
- Garlic – a couple tablespoons minced
- Green Onions – 3 or 4, thinly sliced
- Fresh Spinach – a bunch
- Portobello Mushroom Caps – a handful of slices
- Butter – couple of tablespoons
- White Wine (not shown) – a splash or two
- Cream – a cup or two
- Hot Sauce – a dash or two or three
Mince the garlic and shallot.Slice the green onions.Grate the cheese.Dice the bacon.I was going to take the (lazy) busy way out and leave the shells on but my father-in-law offered to peel and devein the shrimp. Bring the stock to a simmer in a large pot and stir in the grits. Keep stirring for a while so it doesn’t end up lumpy. Reduce the heat and simmer for a while, stirring occasionally and thinning with a bit of cream here and there as needed.Cook the bacon over medium to medium high heat until it just starts to get a bit crispy around the edges. Add the shallots and garlic and cook another minute or two.Add a splash or two of wine and a tablespoon or two of butter.When the butter is nearly melted add the shrimp.Cook the shrimp until the underside is turning pink. Flip them over and add the green onion and mushrooms.Add the spinach and cook another minute or two, until the shrimp is done.Remove the shrimp and set it aside.Add the cream and cook for another few minutes.Meanwhile, stir some butter and the cheese into the grits until it’s all gooey and melted.Season the spinach mixture with salt, pepper and hot sauce to taste.Stir the shrimp back in just long enough to get it all coated.Serve immediately by scooping up a big bunch of grits and dishing the Ya Ya over the top.