Cheesy Gouda Shrimp Fries
Cheesy Gouda Shrimp Fries. This is how you eat fries at the beach. A liiiittle cheesy…or a lot cheesy with plenty of grilled shrimp and grilled corn. Topped with fresh basil. Super simple and totally addicting. Cheers to the middle of the week !!
Loaded summer cheesy fries?! You can totally count me in on this one. It’s the perfect appetizer, side dish, or even dinner for summer. I actually had this bowl for dinner because these fries are quite addicting and quite decadent, so they sure do fill you up.
You can pretty much add any shellfish topping you’d like. We went with grilled shrimp this time, but I would be totally down to try this dish with crab meat or even lobster meat. And that’s what makes them so perfect for summer snacking or dining. They’re fun and they have the seafood and sweet corn touch which gives this bowl the perfect summer flare.
Tonight is a beautiful night at the beach. I was meant to take off work tomorrow, but unfortunately the weather is not looking its greatest. It’s hard to believe that it can be so beautiful tonight and change so quickly tomorrow. But you know what that means…lots of cooking in the rainy weather !!
This weekend is looking like another beautiful one though, so I cannot complain abbot that. And honestly these fries were so delicious I am contemplating making them again this weekend ;)) !!
Ingredients
3 - 4 Yukon gold potatoes; sliced into 1/4 - 1/2 inch thick strips
6 tablespoons olive oil; divided
salt and pepper
fresh basil for serving
2 ears corn
1 pound shrimp
For the Gouda Cheese Sauce
7 ounces gouda cheese; shredded
1 tablespoon corn starch
3/4 cup whole milk
1/4 teaspoon cayenne pepper
salt and pepper
Directions
Preheat the oven to 425 degrees. Place the potatoes on a large baking sheet lined with parchment paper. Drizzle them with 3 tablespoons of olive oil and season with salt and pepper. Toss to coat. Bake for 20 - 25 minutes or until golden on one side, then flip them over and bake for an additional 15 - 20 minutes until crispy and golden.
Drizzle the shrimp and corn with the remaining 3 tablespoons of olive oil and season with salt and pepper. Heat the grill on medium. Transfer the shrimp and corn to the grill and cook for 6 - 8 minutes, turning once. Remove the kernels from the corn.
To make the cheese sauce. In a small saucepan, add the cheese and cornstarch. Toss to coat. Add the milk and cook over low heat, stirring frequently until cheese has melted. Season with cayenne, salt, and pepper.
Assemble the fries. In a large bowl place the potatoes. Drizzle with the cheese sauce. Top with grilled shrimp and corn. Serve garnished with fresh basil.
