Spicy Shrimp and Goat Cheese Grits Recipe
Servings: 2 servings
Ingredients
Goat Cheese Grits
- 1 cup heavy cream
- 1 Tablespoon unsalted butter
- 1/2 cup corn grits, I used Bob's Red Mill yellow corn grits
- 1 Tablespoon olive oil, use a really good tasting one
- 2 Tablespoons goat cheese
- kosher salt and pepper
Spicy Shrimp
- 2 teaspoons sriracha chili sauce
- 1 Tablespoon Land O Lakes® Butter with Canola Oil
- 1/2 pound shrimp, peeled and deveined (about 10 to 12 shrimp)
- 2 teaspoons dijon mustard
- fresh parsley, chopped
- cooked bacon, chopped (optional)
Instructions
- Prep the butter (mix spreadable Land O Lakes® Butter with Canola Oil with the sriracha chili sauce in a small bowl. Peel and devein the shrimp (I left the tails on). Add dijon mustard to shrimp and toss to coat.
Goat Cheese Grits
- Add cream, 1 cup water and butter to a small saucepan and bring to boil.
- Add grits, lower heat to medium and cook until grits are tender, about 8 to 9 minutes (be sure to whisk occasionally so that don't stick and cook evenly).
- Turn off heat. Add olive oil and goat cheese and mix. Season with salt and pepper. Remove saucepan from heat.
Cook the shrimp
- Heat a cast iron skillet on medium high for 3 to 4 minutes. Add shrimp to skillet and cook for about 3 to 4 minutes on each side, until shrimp is cooked. After turning shrimp, brush sriracha butter mixture onto the shrimp.
- Add grits to a soup bowl, top with shrimp, parsley and bacon.
When you make this recipe...
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