So my admission is that I’ve never had authentic shrimp and grits. I’ve tried twists on shrimp and grits in restaurants, though and I knew what I liked so I started making my own twist on them, and even if not most authentic, they sure are tasty. I made my shrimp with goat polenta and let me tell you, it’s so good. I love goat cheese and combined with the polenta it makes for the most smooth and creamy texture and complements the shrimp beautifully. I also love my veggies so I sauted some peppers and combined them with the shrimp and I have zero regrets about that. So these are Daniela’s shrimp and grits and I hope you love them as much as I do!
Shrimp and Grits
Shrimp with peppers over creamy goat cheese polenta
Ingredients
- 1 1/2 lbs shrimp, cleaned
- 1 red bell pepper
- 2 tsp garlic powder
- 2 tsp onion powder
- 1 tsp smoked paprika
- 2 tsp chipotle powder
- 3/4 cup vegetable stock
- olive oil
- 1 cup polenta
- 4 cups water
- 4 oz goat cheese
- 4 tbsp butter
- salt and pepper
- green onion for garnish
Instructions
- Slice the red bell pepper and saute it in a tablespoon of olive oil for 4-5 minutes then set aside.
- Boil 4 cups of water and cook polenta in it for 3 to 4 minutes. Be careful because polenta bubbles a lot and is hot as hell. Turn off the heat and mix in the goat cheese and 2 tablespoons of butter, season with salt and pepper.
- In the same pan you cooked the peppers add some olive oil and cook the shrimp for 1-2 minutes. Add back the peppers, all of the spices and vegetable stock. I used about 3/4 cups. Cook for a few more minutes until the sauce starts to thicken then turn off the heat and add 2 tablespoons butter.
- Spoon some polenta in the bowl and top with shrimp. Garnish with thinly sliced green onions.
