Shrimp and Goat Cheese Grits With Roasted Red Pepper Sauce
In an effort to offer its made-from-scratch mountain South cuisine to even more fans, Asheville-based Tupelo Honey Cafe will open five new locations in the next year. Cities preparing for a grand opening include Raleigh, North Carolina, in the fall of 2014, followed by Myrtle Beach, South Carolina; Arlington and Virginia Beach, Virginia; and Atlanta, Georgia in 2015. Each restaurant will feature Tupelo Honey favorites created by Executive Chef Brian Sonoskus including Brian’s shrimp and grits and sweet potato pancakes. The restaurant currently operates seven successful locations in North Carolina, South Carolina and Tennessee.
3 cups water
1 tsp. sea salt
1 1/4 cups quick-cooking grits
1 Tbsp. cream
4 oz. goat cheese
2 plus 1 1/2 Tbsp. olive oil
1 pound large uncooked shrimped, peeled, deveined and tails removed
1 Tbsp. minced garlic
1/2 cup roasted red bellpepper, thinly sliced
2 Tbsp. Creole spice
1/4 cup dry white wine
3 Tbsp. unsalted cold butter
In a heavy saucepan, bring the water and salt to a boil over high heat. Stir in the grits and butter and bring back to a boil. Add the cream and decrease the heat to low, simmering for about 5 minutes or until the mixture is creamy and thick. Remove the pan from the stove and whisk in the goat cheese until melted.
Heat the olive oil in a large skilled on high heat. Add the shrimp and garlic and cook for about 4 minutes or until the shrimp begins to turn a little pink. Add the bellpeppers and Creole spice. Cook for about 2 minutes, or until the peppers are heated through. Add the wine and cook for 1-2 minutes, just until the shrimp turns pink. Remove from the heat and add the butter, swirling the pan to combine all the liquids. Serve the shrimp over the grits and top with the warm sauce left in the skillet. Serves 4.
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