Shrimp And Goat-Cheese Grits With Roasted Red Pepper Sauce
Spice mix
1 tablespoon sugar
2½ teaspoons sea salt
1 tablespoon smoked paprika (available in the spice aisle of many supermarkets and specialty stores)
2 teaspoons cayenne pepper
1 teaspoon freshly ground black pepper
1 teaspoon white pepper
Grits
3 cups water
1 teaspoon sea salt
1¼ cup quick-cooking grits
1 tablespoon unsalted butter
2 tablespoons cream
4 ounces soft goat cheese (chevre)
2 tablespoons chopped fresh basil, for garnish
Shrimp
2 tablespoons plus 1½ teaspoons olive oil
1 pound large uncooked shrimp, peeled, de-veined and tails removed
1 tablespoon minced garlic
2 tablespoons spice mix (above)
½ cup dry white wine (such as Savignon Blanc)
3 tablespoons unsalted butter
For the spice mix: Combine all of the ingredients in a small bowl or jar, whisking or shaking to mix. Set side 2 tablespoons for this recipe. You will have about 2 tablespoons remaining. You can keep this, covered, in a cool dark place up to six months.
For the grits: In a heavy saucepan set over high heat, bring the water and salt to a boil. 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. 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 beings to turn a little pink. Add the bell peppers and spice mix, and cook for about 2 minutes, or until the peppers are heated through. Remove from the heat, and add the butter, swirling the pan to combine all the liquids.
To serve: Divide the grits among four warm, shallow bowls. Top with shrimp. Divide sauce remaining in pan among all four servings. Serve immediately.
Serves four.
“Tupelo Honey Cafe” by Elizabeth Sims with chef Brian Sonoskus (2011 Andrews McMeel)