Shrimp & Goat Cheese Grits, GF

Shrimp and Goat Cheese Grits with Roasted Red Pepper Sauce from the Tupelo Honey Cafe cookbook by Elizabeth Sims and Chef Brian Sonoskus

Shrimp & Goat Cheese Grits, GF
Shrimp & Goat Cheese Grits, GF

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • Ingredients:

  • 2 2 1 1/2

    plus 1 1/2 tsp EVOO

  • 1 1

    1 pound large uncooked shrimp, peeled, deveined and tails removed

  • 1 1

    1 Tbsp minced garlic

  • 1/2 1/2

    1/2 cup thinly sliced roasted red bell pepper

  • 2 2 2 1/2 1 2 1 1

    sugar, 2 1/2 tsp sea salt, 1 Tbsp smoked paprika, 2 tsp cayenne pepper, 1 tsp freshly ground black pepper, 1 tsp white pepper) **I left out the sugar and white pepper.

  • 1/4 1/4

    1/4 cup dry white wine (i.e. Sauvignon Blanc)

  • 3 3

    3 Tbsp unsalted cold butter

  • Goat Cheese Basil Grits (see recipe below)

  • Goat Cheese Grits

  • 3 3

    3 cups water

  • 1 1

    1 tsp se salt

  • 1 1/4 1 1/4

    1/4 cups quick-cooking grits

  • 1 1

    1 Tbsp unsalted butter

  • 2 2

    2 Tbsp cream (I left out)

  • 4 4

    4 ounces goat cheese

  • 2 2

    2 Tbsp chopped basil, or garnish (I doubled this amount)

Directions

Heat the EVOO in a large skillet on high heat. Add the shrimp and garlic and cook for about 4 minutes, or until the shrimp begin to turn a little pink. Add the bell peppers and Creole spice and cook for about 2 minutes, or until the peppers are heated through. Add the wine and cook for 1 to 2 minutes, just until the shrimp turns pink. Remove from heat and add butter, swirling the pan to combine all liquids. Serve the shrimp over the grits and top with the warm sauce in the skillet. Goat Cheese Grits In a heavy saucepan, bring the water and salt to a boil over high heat. Stir in the grits and butter and bring back to a boil. Add the cream and decrease the heat to low, simmering for about 5 minutes, or until the mixture is creamy and thick. Remove the pan from the stove and whisk in the goat cheese until melted. Garnish with the basil. Yield: 4 servings

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