This recipe was demonstrated at the 2008 Pensacola Seafood Festival by Chef Jim Shirley of the Fish House Restaurant. If you don't like goat cheese, feel free to substitute any cheese that you like. I've never had anything that Jim Shirley prepared that wasn't delicious!
- 3 cups chicken stock
- 1 cup grits, freshly ground if possible
- 1 cup heavy cream
- 1⁄4 lb butter
- 2 tablespoons parsley, chopped
- 2 tablespoons basil, chopped
- 1⁄2 teaspoon salt
- 5 ounces belle chevre goat cheese
- black pepper, 7 turns of the pepper mill
- 2 tablespoons garlic, minced
- 1 teaspoon red pepper flakes
- 2 tablespoons lemon zest
- 1 dozen shrimp
- Add stock to a medium saucepan or large skillet and bring to a boil. Stir in the grits and continue to stir for approximately 4 minutes, then reduce heat to a simmer. Add cream as needed to keep the grits moist.
- Place shrimp in a large ziplock bag with the garlic, red pepper flakes, salt, pepper and lemon zest. Make sure the spices are mixed well and coating the shrimp, then place the bag in the refrigerator to marinate for 20 minutes.
- After the 20 minutes are up, add butter, goat cheese, parsley and basil to the grits. Stir and add salt and pepper.
- Heat a saute pan to medium high heat. In a little butter, add shrimp (including the marinating mixture) and saute for 5 minutes, or until shrimp are opaque and form a "C". Do not overcook the shrimp!
- To serve, spoon grits onto a serving plate, and add 4 shrimp and some liquid from the saute pan on top of the grits.
AMAZING!! This was my first taste of grits and it won't be my last, I'm sold! Don't have easy access to real grits in Seattle (though I hear Bob's Red Mill has a White Corn Grits sold somewhere in this city). I had to buy "quick" grits (not instant!), and it was still phenomenal. The shrimp was fabulous with the grits and would be great on their own too. Thanks for posting breezermom!
Fan-flipping-tastic! Left out basil and parsley and used a little chive instead otherwise stayed true to recipe. Thank you for posting!
Zesty, creamy, and delicious! I only had one large lemon and it yielded about 1 1/2 teaspoons lemon zest, so I also added the juice of half the lemon to the shrimp marinade, along with the garlic, and about 1/2 teaspoon red pepper flakes. I garnished the grits with garlic chives ~ Made for Spring Photo Tag 2013.