Spicy Shrimp & Goat Cheese Grits - Inspired by Tupelo Honey Café
This recipe is fast, easy and arguably the best shrimp and grits around. The goat cheese added to the grits not only lends a fabulous, creamy texture, but also amazing flavor. When I make this for the kids, I cut back on the cayenne spice a bit in the seasoning.
Ingredients
- 2 tablespoons plus 1½ teaspoons olive oil
- 1 pound large uncooked shrimp (peeled, deveined, and tails removed)
- 1 tablespoon minced garlic
- ½ cup thinly sliced roasted red bell pepper
- 2 tablespoons Creole Spice (recipe follows)
- ¼ cup dry white wine (such as Sauvignon Blanc)
- 3 tablespoons unsalted cold butter
- 1 tablespoon sugar
- 2½ teaspoons sea salt
- 1 tablespoon smoked paprika
- 2 teaspoons cayenne pepper
- 1 teaspoon freshly ground black pepper
- 1 teaspoon white pepper
- 3 cups water
- 1 teaspoon sea salt
- 1¼ cups quick-cooking grits
- 1 tablespoon unsalted butter
- 2 tablespoons cream
- 4 ounces goat cheese
- 2 tablespoons chopped basil (for garnish)
Directions
- 1
Prepare the creole spice and set aside. You will have some leftover and it's good for seasoning almost anything really.
- 2
Make the grits. Heat the water and salt in a medium sauce pan until boiling. Add the grits, reduce heat and simmer until grits are tender, about 5 minutes. Whisk in the butter, cream and goat cheese. Continue to whisk until the mixture is smooth and creamy. Stir in the basil and remove from heat. Cover to keep warm.
- 3
Make the shrimp. Heat the olive oil in large skillet over medium high heat. Add the shrimp and cook, stirring frequently, for 4 minutes or until the shrimp begin to just turn opaque. Add the garlic, roasted red peppers and creole spice and cook for 2 minutes more. Stir in the wine and butter and simmer for an additional 2 minutes. Remove from heat.
- 4
Spoon the grits into four bowls. Top evenly with the shrimp and the sauce in the pan. Garnish with additional basil if desired.