Shrimp and Goat Cheese Grits with Roasted Red Pepper Sauce is a fresh take on shrimp and grits. The slightly sweet flavor of roasted red peppers goes really well with shrimp and the goat cheese gives a wonderful tang to the grits.
This quick and easy meal can be made in under 30 minutes but will make you feel like you are 5-star dining. It’s a delicious and unique twist on the southern classic.
The roasted red peppers add a slight sweetness to the sauce which I really love. The Cajun or Creole seasoning adds a little heat to this dish. For more heat, add a few pinches of cayenne pepper.
The grits are cooked in chicken broth for extra flavor and then a little cream and some goat cheese are mixed in. The goat cheese adds a nice tang to the grits. For extra flavor and a little sweetness to balance the tang of the goat cheese, there’s 1 cup of corn added to the grits.
What Type of Grits to Use?
I typically use old-fashioned grits for this recipe. They have a good amount of flavor and a great texture, but cook quicker than stone-ground grits. You can use stone-ground grits instead. You will need to increase the cooking time and add more liquid.
How to Get Perfectly Creamy Grits?
Cook them low and slow and whisk frequently. Do not try to rush the process.
Shrimp and Goat Cheese Grits with Roasted Red Pepper Sauce Recipe Tips:
Always add salt when you begin to cook the grits. Cooked grits do not absorb salt well.
Be sure to use a good quality shrimp for this reicpe. I live on the coast so I buy local South Carolina shrimp. If you don’t have the opportunity to buy super fresh shrimp, your next best bet is to get frozen wild-caught shrimp. They are really simple to defrost. Place them in a colander and run cool water over them for a few minutes. If they are still too cold to peel, let them sit a few minutes.
Try These Other Shrimp and Grits Favorites:
- Shrimp and Grits with Red Eye Gravy
- Shrimp and Grits Casserole
- Classic Shrimp and Grits
- Smothered Shrimp and Parmesan Grits
- 2 cups water
- 2 cups chicken broth
- 1 teaspoon salt
- 1 tablespoon butter
- 1 1/4 cups old-fashioned grits
- 1 cup fresh or frozen and defrosted corn kernels
- 2 tablespoons heavy cream
- 4 ounces goat cheese
- 2 tablespoons vegetable oil
- 1 pound large uncooked shrimp, peeled and deveined
- 3 garlic cloves, minced
- 2/3 cup sliced roasted red peppers
- 1/4 cup dry white wine, I use Sauvignon Blanc
- 1 1/2 teaspoons Creole or Cajun seasoning
- 3 tablespoons butter, cut into pieces
- Bring water, chicken broth, salt and butter to a boil in a medium saucepan. Gradually whisk in the grits. Bring to a boil and then reduce heat to a simmer.
- Simmer for 10 minutes and then stir in corn. Simmer another 10 minutes. Add more water if grits get too thick.
- Stir in heavy cream. Cut goat cheese into pieces and stir it in until melted. Keep warm.
- Heat oil in a large skillet over medium-high heat. Add shrimp, garlic, roasted peppers, wine, and Cajun seasoning. Cook until shrimp turn pink, about 3 to 4 minutes.
- Remove from heat and add butter, stirring until melted. Serve over grits.
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