Creole Shrimp and Smoked Gouda Rice Grits [0000409]

Ingredients:
1 cup stone-ground grits (gluten-free)
4 cups water
1 cup shredded smoked Gouda cheese
1 pound shrimp, peeled and deveined
1 tablespoon Creole seasoning
1 tablespoon olive oil
1 small onion, finely chopped
1 bell pepper, diced
2 cloves garlic, minced
Chopped green onions for garnish

Steps:

In a medium saucepan, bring 4 cups of water to a boil.
Gradually whisk in the stone-ground grits, reduce heat to low, and simmer, stirring occasionally, for about 20-25 minutes or until the grits are tender.
Stir in the shredded smoked Gouda until melted and well combined. Set aside.
In a separate skillet, heat olive oil over medium heat. Add chopped onion, diced bell pepper, and minced garlic. Cook until vegetables are softened.
Add shrimp to the skillet, sprinkle with Creole seasoning, and cook until shrimp turn pink and opaque.
Spoon the cheesy grits onto plates or into bowls and top with the Creole shrimp mixture.
Garnish with chopped green onions.
Serve immediately and enjoy your gluten-free Creole Shrimp and Smoked Gouda Rice Grits!