BARBECUE SHRIMP and SMOKED GOUDA GRITS

My husband grew up close to New Orleans, right by all that fabulous food, and he gave this recipe very good reviews. It was delicious, and fun to dip the french bread into the rich and tasty sauce.

BARBECUE SHRIMP and SMOKED GOUDA GRITS

BARBECUE SHRIMP
2 lemons, cut into wedges
1 cup butter, melted
1 cup ketchup
1/2 cup worcestershire sauce
4 garlic cloves, chopped
2 bay leaves
3 tablespoons Old Bay seasoning
1 teaspoon rosemary
1 teaspoon thyme
4 pounds of unpeeled, large raw shrimp

Heat oven to 400F.
Stir together first 9 ingredients. Place shrimp in a broiler pan, pour lemon mixture over shrimp.
Bake for 35 minutes, or just until shrimp turn pink, stirring every 10 minutes. Discard bay leaves. Serve with lemon wedges, french bread and smoked gouda grits.

SMOKED GOUDA GRITS
6 cups chicken broth
2 cups milk
2 teaspoons salt
1/2 teaspoon pepper
2 cups uncooked quick-cooking grits
8 ounces of smoked gouda cheese, shredded
3 tablespoons butter

Bring chicken broth, milk, salt, and pepper to a boil in a medium saucepan over medium-high heat, gradually whisk in grits.
Cover, reduce heat to medium-low and simmer, whisking occasionally, 5 minutes or until thickened. Stir in cheese and butter until melted.
Enjoy!

Recipe adapted from Southern Living, July 2009
www.southernliving.com/