Tupelo Honey Cafe Shrimp ‘N Goat Cheese Grits
(adapted from Serge the Concierge)
Creole Seasoning:
Makes 1/4 cup, and you will not need all of it, so don’t throw it all in or you’ll be on fire! Warning you.
- 1 tablespoon sugar
- 2 1/2 teaspoons sea salt
- 1 tablespoon smoked paprika
- 2 teaspoons cayenne pepper
- 1 teaspoon freshly ground black pepper
- 1 teaspoon white pepper
Shrimp (with Roasted Red Pepper sauce):
- 2 tablespoons plus 1 1/2 teaspoons coconut oil
- 1 pound of large uncooked shrimp – peeled, deveined, and tails removed
- 1 tablespoon minced garlic
- 1/2 cup thinly sliced roasted red bell pepper
- 2 tablespoons creole seasoning mix
- 1/4 cup dry white wine (such as Sauvignon Blanc)
- 3 tablespoons unsalted cold butter
- Fresh mushrooms (I used a big 12 oz package)
- Fresh spinach (enough for a couple of generous handfuls, but the amount really just depends on your taste)
- Carmelized onions
- Browned andouille or chorizo sausage, sliced (or not, whatever)
Heat the coconut oil in a large skillet on high heat. Add the shrimp and garlic and cook for around 4 minutes, until the shrimp is beginning to turn a little pink. Add the red bell peppers and creole spice and cook until the peppers are heated through, or around 2 minutes. Add the wine and cook for 1-2 minutes, just until the shrimp turns pink.
Meanwhile, in a separate skillet, saute the mushrooms until they are cooked through and tender. I find it easier to cook these in a separate skillet so you can add them to the shrimp very quickly and not risk overcooking the shrimp. Add the sauteed mushrooms to the shrimp/bell pepper/creole mixture. Toss in a couple of generous handfuls of spinach – remember, what looks like a lot at first will end up being very little in the end. Reduce heat to low, and cook until the spinach has wilted down, another 1 to 2 minutes. Remove from the heat and add the butter, swirling it all together to melt the butter and combine the liquids.
For the grits…
- 3 cups of water
- 1 teaspoon sea salt
- 1 1/4 cups quick-cooking grits
- 1 tablespoon unsalted butter
- 2 tablespoons heavy whipping cream
- 4 oz goat cheese
- Fresh basil, for garnish
In a heavy saucepan, bring the water and salt to a boil over high heat. Stir in the grits and butter and return to a boil. Add the heavy cream and decrease the heat to low, simmering for about 5 minutes, until the grits are creamy and thick. Remove from heat, and stir in the goat cheese until it’s all melted in and combined. Serve the shrimp and vegetables over the grits.
Course Ground Grits in only 30 minutes using the pressure cooker
Ingredients
- ½ cup plus 2-1/2 cups water
- 1 cup course ground grits
- 2 tablespoons butter
- 1 cup shredded cheese
- Salt and pepper to taste
Instructions
- Put ½ cup water (or the minimum required for your pressure cooker) in the pressure cooker pot
- Insert the trivet
- In a separate bowl, add grits, 2-1/2 cups water and butter
- Place bowl with grits on trivet in pressure cooker
- Turn heat to high and cover the pressure cooker
- When high pressure is reached, lower heat to maintain high pressure and set timer for 15 minutes
- When timer sounds, remove from heat and let pressure come down naturally
- When pressure has been released, remove cover and carefully remove bowl from pressure cooker
- Give it a quick stir, then stir in cheese
- Stir until cheese has been incorporated into the mixture
- Add salt and pepper
- Spoon onto plates or into bowls
