I love cheese. I don't think a day goes by that I don't eat just a little bit of my favorite dairy delicacy.
A while back the good people at Cabot sent me a box with several varieties of their famous cheddar. Rafe was psyched because he enjoys Cabot sharp cheddar on his sandwiches at lunchtime. I was very interested to learn that although they make all of their cheese in Vermont, they source the milk from all over New England. There are several dairies here in CT that contribute to Cabot's Coop, so although you see the cheese in grocery stores all over the state, purchasing actually helps our local farmers!
When I received this great gift, one of the first things that came to mind was cheddar grits. I had made grits back in November for our Blogger potluck, and Rafe had mentioned a few times how much he would like shrimp and grits (he was jealous of the girls, naturally). He found some andouille sausage in the freezer, shrimp went on sale, and we had 8 lbs of cheddar. My mission was clear.
For the grits, I followed the directions on my package for 6 servings, and added about a 1/2 cup of shredded cheddar just before serving. I waited until the grits were just about finished cooking before I started the shrimp. In between stirring the grits I prepped my ingredients.
For the shrimp, I didn't use a recipe. I just stuck with the flavors that I have come to recognize in cajun shrimp. I sauteed onion, red and green pepper in a little oil, then I added the andouille and browned it slightly. Next came the shrimp, some old bay, cajun seasoning, cayenne, salt, pepper, and just a splash of stock to keep it saucy.
I then spooned the cheddar grits onto a plate, followed by the delicious shrimp. I garnished the whole plate with fresh parsley and we dug in.
This spicy meal was the perfect way to warm up on a cold night. And we enjoyed the cheddar grits for a couple days with some other meals. Cheesy grits are a great accompaniment to any protein.
Any suggestions for other things to make with all this delicious cheddar?