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Savory Shrimp & Grits with Smoky Roasted Red Pepper Sauce

This southern classic makes the perfect brunch, lunch, dinner, you name it! Not sure about this combo? I urge you to give it a try. The grits are full of flavor yet remain relatively simple. The sauce adds a layer of slightly smoky flavor that isn’t overwhelming, but compliments the creamy grits in a perfect manner. The shrimp? Sear them to perfection and they are just light enough to round out this dish. Be sure to not skimp on the shrimp - get big juicy ones (fresh if you’re lucky to live near a coast!)

Prep Time: 10 minutes

Cook Time: 45 minutes

Level: Easy

Ingredients - serves 4

  • 1.5 cups stoneground white grits (NOT quick grits)

  • 6 cups chicken stock

  • 4 oz. goat cheese

  • 16-20 large shrimp, peeled & deveined (I like U 15)

  • 2 whole red peppers (yellow or orange work, too)

  • 4 cloves of fresh garlic

  • 2/3 cup half & half

  • 1/2 tsp smoked paprika

  • 5 tbsp. butter, 1 tbsp. separated from this

  • 2 tbsp. olive oil, plus a little more for roasting

  • Kosher salt

  • Black pepper

  • Optional: microgreens for garnish/added flavor

 

  1. Pre-heat oven to 425.

  2. Cut the peppers in half, de-seed and stem them, and peel the garlic cloves and lay them all on the same baking sheet. Drizzle with a little olive oil, and sprinkle with some kosher salt. Rub in the olive oil, and bake in the oven, peppers skin side up and garlic scattered, for about 20 minutes, or until the skins on the pepper begin to blacken.

  3. While the peppers roast, begin the grits in a dutch oven or other non-stick pot. Bring 6 cups of chicken stock to a boil, and have the grits measured out and ready to add in once this is happening. As the stock boils, slowly add in the grits, whisking the entire time. Once the grits are added, keep whisking for awhile, then reduce the temperature to around medium low, creating a slight simmer. Keep the whisk handy, as you’ll need to whisk the grits as they cook at least every minute or so, if not more. This keeps them from burning on the bottom of your pot and it helps make them smooth and creamy. They will take about 15-20 minutes to fully cook.

  4. Once the grits are cooking, clean the shrimp and pat them all dry. Set aside to cook last.

  5. Once the peppers & garlic are done, remove from the oven and let cool for a couple of minutes. Add them to a food processor or blender, along with the half & half, the smoked paprika, and 3 pinches of Kosher salt. Blend until smooth and set aside.

  6. Once the grits have fully absorbed the liquid, keep on low and continue to stir.

  7. Make the shrimp: in a cast iron or other medium sized skillet, heat up just the skillet on high heat (all the way up). Season both sides of the shrimp lightly with Kosher salt. Once hot (about 3 minutes later), add 1 tbsp. of butter along with 2 tbsp. of olive oil. Once butter is melted, drop in the shrimp and sear for one minute on each side. Once you place the shrimp, DO NOT move them. Let them sear. Use tongs to flip them - that’s easiest!

  8. Remove shrimp and set aside.

  9. Add the remaining 4 tbsp. of butter and the goat cheese to the grits, along with about 8 pinches of Kosher salt and some black pepper. Stir until butter and goat cheese are fully melted and combined. Serve fresh!

    Plating: On a plate or shallow bowl, take a good scoop of the grits and spread them as a base. Take about 2-3 tbsp. of the roasted red pepper sauce and drizzle over grits. Place 4-5 shrimp beautifully flat on top, and garnish with a handful of microgreens. Enjoy!