Shrimp and Goat-Cheese Grits with Roasted Red Pepper Sauce
- Spice Mix:
- 1 T sugar
- 2 1/2 t sea salt
- 1 T paprika
- 2 t cayenne pepper
- 1 t freshly ground black pepper
- 1 t white pepper
- 3 c water
- 1 1/4 c quick-cooking grits
- 1 T butter
- 2 T cream
- 4 ozs. soft goat cheese (chevre)
- 2 T chopped fresh basil, for garnish
- 2 T + 1 1/2 t olive oil
- 1 lbs. large uncooked shrimp, peeled, deveined and tails removed
- 1 T minced garlic
- 2 T spice mix (above)
- 1/2 c dry white wine (such as Savignon Blanc)
- 3 T butter
Preparation time 20mins
Cooking time 40mins
For the spice mix:
Combine all of the ingredients in a small bowl or jar, whisking or shaking to mix. Set aside 2 T for this recipe. You will have about 2 T remaining. You can use this if you double this recipe, or at a later time.
For the grits:
In a heavy saucepan set over high heat, bring the water to a boil. Star in the grits and butter and bring back to a boil. Add the cream, decreasing the heat to low, and simmer for about 5 minutes, or until the mixture is creamy and thick. Remove the pan from the stove and whisk in the goat cheese. Sprinkle with the basil and keep covered while you make the shrimp.
For the shrimp:
Heat the olive oil in a large skillet set over high heat. Add the shrimp and garlic, and cook for about 4 minutes or until the shrimp begins to turn a little pink. Add the spice mix and coook for about 2 minutes. Remove from the heat, add the butter, swirling the pan to combine all the liquids.
Divide the grits among four warm, shallow bowls. Top wth shrimp. Divide sauce remaining in the pan among all four servings. Serve immediately.