Smothered Shrimp and Grits

Where I came from, grits were considered a breakfast food. It wasn’t ’til I traveled to the Low Country of South Carolina as an adult and got my first taste of shrimp and grits that I realized grits weren’t just for breakfast anymore. Since then, I eat shrimp and grits anytime they’re on the menu. I’ve put my twist on this Low Country classic by addin’ the smoky flavor of gouda and toppin’ it with a rich and creamy, mushroom-laden sauce. My good friend