Sorghum-Glazed Branzino

Grits

• 2 cups chicken broth
• 1 cup water
• 1 cup grits
• ¼ cup butter
• 1½ cup grated smoked gouda cheese
• 1 cup heavy cream
• ½ teaspoon garlic powder
• 1 teaspoon smoked paprika
• 1 teaspoon Old Bay
• 1 teaspoon salt
• ½ teaspoon black pepper

Shrimp

• 2 tablespoons butter
• ⅓ cup chopped red bell pepper
• ⅓ yellow chopped onion
• ½ teaspoon chopped garlic
• 12 ounces fresh shrimp, peeled and deveined with tails on, butterflied if desired
• 1½ teaspoon red wine vinegar
• 1 teaspoon Tabasco
• 1 tablespoon lemon juice
• ½ teaspoon garlic powder
• ½ teaspoon smoked paprika
• ½ teaspoon salt
• fresh micro cilantro, or chopped cilantro or parsley, for garnish

Instructions

Bring chicken broth and water to a simmer in a medium saucepan over medium high heat.

Once mixture has begun to boil, stir in grits and cover the saucepan, turning the heat down to medium low. Stir occasionally to prevent sticking.

Allow grits to simmer until they soften, about 5 to 7 minutes. Stir in heavy cream, butter, garlic powder, smoked paprika, Old Bay, salt and pepper and smoked gouda cheese. Keep warm while making shrimp.

For the shrimp, heat butter in a medium skillet over medium-high heat. Add bell pepper, onion and garlic to skillet. Cook until they start to soften, about 4 minutes.

Add shrimp and cook until they are light pink and fully cooked, about 6 minutes.

Add vinegar, Tabasco, lemon juice, garlic powder and paprika. Season with salt to desired taste and give it a nice stir.