1/2 Photos of Shrimp and Goat Cheese Grits
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!
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Units: US | Metric
- 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
- 1Add 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.
- 2Place 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.
- 3After the 20 minutes are up, add butter, goat cheese, parsley and basil to the grits. Stir and add salt and pepper.
- 4Heat 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!
- 5To serve, spoon grits onto a serving plate, and add 4 shrimp and some liquid from the saute pan on top of the grits.
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Nutritional Facts for Shrimp and Goat Cheese Grits
Serving Size: 1 (375 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 772.0
- Calories from Fat 529
- Total Fat 58.8 g
- Saturated Fat 36.3 g
- Cholesterol 202.4 mg
- Sodium 1077.5 mg
- Total Carbohydrate 42.2 g
- Dietary Fiber 2.4 g
- Sugars 4.2 g
- Protein 19.9 g