Shrimp & Goat Cheese Grits

tupelohoneycafe.com

Sorbi

2 Tbsp. plus 1.5 tsp. olive oil

1 lb. large uncooked shrimp, peeled, deveined, and tails removed

1 Tbsp. minced garlic

½ cup thinly sliced roasted red bell pepper

2 Tbsp. Creole Spice (recipe below)

¼ cup dry white wine (such as Sauvignon Blanc)

3 Tbsp. unsalted cold butter

Goat Cheese Grits ( recipe here)

subheading: Creole Spice Recipe:

subheading: Ingredients:

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

subheading: Shrimp & Goat Cheese Grits with Roasted Red Pepper Sauce Recipe:

Shrimp & grits were made famous in the South Carolina Low Country, where it’s been a favorite on-the-boat breakfast for shrimpers for years. This dish was famously brought to the nation’s attention when New York Times legendary food writer Craig Claiborne, a Mississippi native, had dinner with Chef Bill Neal at Crook’s Corner in Chapel Hill, NC. With that prescient and sacred heritage right in our backyard, we take our shrimp and grits very, very seriously. The goat cheese grits are our own signature twist. Shrimp & grits were made famous in the South Carolina Low Country, where it’s been a favorite on-the-boat breakfast for shrimpers for years. This dish was famously brought to the nation’s attention when New York Times legendary food writer Craig Claiborne, a Mississippi native, had dinner with Chef Bill Neal at Crook’s Corner in Chapel Hill, NC. With that prescient and sacred heritage right in our backyard, we take our shrimp and grits very, very seriously. The goat cheese grits are our own signature twist.

Directions at tupelohoneycafe.com

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