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Shrimp & Goat Cheese Grits with Roasted Red Pepper Sauce Recipe

Shrimp & Goat Cheese Grits with Roasted Red Pepper Sauce Recipe
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★★★★★

5.1 from 9 reviews

This Shrimp & Goat Cheese Grits with Roasted Red Pepper Sauce recipe is a luxurious Southern classic with a unique twist. Tender, Creole-spiced shrimp sautéed with garlic and roasted red peppers are served atop creamy goat cheese-infused grits, all complemented by a rich roasted red pepper sauce. Perfect for a comforting breakfast, brunch, or dinner that honors Low Country culinary heritage with a modern flavor update.

Ingredients

Scale

Shrimp and Sauce

  • 2 Tbsp. plus 1.5 tsp. olive oil
  • 1 lb. large uncooked shrimp, peeled, deveined, tails removed
  • 1 Tbsp. minced garlic
  • 1/2 cup thinly sliced roasted red bell pepper
  • 2 Tbsp. Creole Spice (see recipe below)
  • 1/4 cup dry white wine (such as Sauvignon Blanc)
  • 3 Tbsp. unsalted cold butter

Goat Cheese Grits

  • 4 cups water
  • 1 cup stone-ground grits
  • 1 cup goat cheese, softened
  • 2 Tbsp. unsalted butter
  • Salt to taste

Creole Spice

  • 1 Tbsp. sugar
  • 5 tsp. sea salt
  • 1 Tbsp. smoked paprika
  • 2 tsp. cayenne pepper
  • 1 tsp. freshly ground black pepper
  • 1 tsp. white pepper

Instructions

  1. Prepare the Goat Cheese Grits: In a medium pot, bring 4 cups of water to a boil. Slowly whisk in 1 cup of stone-ground grits and reduce heat to low. Cover and simmer, stirring occasionally, until thickened and tender, about 20-25 minutes. Once cooked, stir in 1 cup of softened goat cheese, 2 tablespoons of butter, and salt to taste until creamy and smooth. Keep warm.
  2. Cook the Shrimp: Heat 2 tablespoons plus 1.5 teaspoons of olive oil in a large skillet over high heat. Add 1 pound peeled and deveined shrimp and 1 tablespoon minced garlic. Cook for about 4 minutes, stirring occasionally, until shrimp starts to turn pink but not fully cooked.
  3. Add Peppers and Spices: Stir in 1/2 cup thinly sliced roasted red bell pepper and 2 tablespoons of Creole Spice. Cook for about 2 minutes, allowing the flavors to meld and peppers to heat through.
  4. Deglaze with Wine: Pour in 1/4 cup dry white wine and continue cooking 1 to 2 minutes until shrimp turns bright pink and sauce slightly reduces.
  5. Finish with Butter: Remove skillet from heat and stir in 3 tablespoons unsalted cold butter, swirling the pan to create a rich, glossy sauce.
  6. Serve: Spoon the creamy goat cheese grits onto plates and top with the spiced shrimp and warm roasted red pepper sauce from the skillet. Serve immediately for the best flavor and texture.

Notes

  • Use stone-ground grits for authentic texture and flavor.
  • Roasted red bell peppers can be used from a jar or freshly roasted at home.
  • Adjust cayenne pepper quantity in the Creole spice mix to suit preferred spice level.
  • Dry white wine adds depth; substitute with chicken broth if preferred.
  • This dish serves 4 generously.
  • Leftover cooked shrimp should be consumed within 24 hours for best quality.

Nutrition

Keywords: Shrimp and grits, Southern recipe, Creole spice, goat cheese grits, roasted red pepper sauce, Low Country cuisine

Find it online: https://leofoster.com/shrimp-and-goat-cheese-grits-with-roasted-red-pepper-sauce-recipe/