Shrimp and Goat Cheese Grits
Shrimp and Goat Cheese Grits
Potatoes, Pastas and Grains
Ingredients
- 2 tablespoons Fustini's Medium SELECT olive oil
- 1 pound shrimp, peeled and deveined
- 2 cloves garlic, minced
- 1 roasted red pepper, seeded, stemmed, julienne
- 1 tablespoon Creole Seasoning
- 1/4 cup white wine
- 4 tablespoons cold butter
- 1 tablespoon sugar
- 2 teaspoons Kosher salt
- 1 tablespoon smoked paprika
- 1 teaspoon ground cayenne
- 1 teaspoon ground black pepper
- 1 teaspoon ground white pepper
- 3 cups of water
- 1 teaspoon salt
- 1 1/4 cups quick-cook grits
- 1 tablespoon butter
- 1 tablespoon Fustini's Medium SELECT olive oil
- 2 tablespoons sour cream
- 4 ounces goat cheese
- 2 tablespoons basil, chiffonade
Directions
- Heat olive oil in a large skillet and once hot, add shrimp and garlic. Cook for one minute then add red pepper and sprinkle with creole seasoning. Cook another minute then add wine. Cook until the wine is almost gone and the shrimp is fully cooked. Remove from heat and swirl in butter.
- Mix all together.
- Place water, salt and grits into medium size pot and place over moderate heat. Bring to simmer, stirring often and cook until water is mostly gone and grits are cooked. Remove from heat and stir in butter, olive oil sour cream and goat cheese. Fold in shrimp and basil Chiffonade serve immediately.
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