Shrimp And Goat Cheese Grits With Roasted Red Pepper Sauce Food

SHRIMP AND GOAT CHEESE GRITS

Steps:

• Add stock to a medium saucepan or large skillet and bring to a boil. Stir in the grits and continue to stir for approximately 4 minutes, then reduce heat to a simmer. Add cream as needed to keep the grits moist.
• Place shrimp in a large ziplock bag with the garlic, red pepper flakes, salt, pepper and lemon zest. Make sure the spices are mixed well and coating the shrimp, then place the bag in the refrigerator to marinate for 20 minutes.
• After the 20 minutes are up, add butter, goat cheese, parsley and basil to the grits. Stir and add salt and pepper.
• Heat a saute pan to medium high heat. In a little butter, add shrimp (including the marinating mixture) and saute for 5 minutes, or until shrimp are opaque and form a "C". Do not overcook the shrimp!
• To serve, spoon grits onto a serving plate, and add 4 shrimp and some liquid from the saute pan on top of the grits.

ROASTED RED PEPPER AND GOAT CHEESE DIP

Steps:

• Preheat oven to 400 degrees. Place peppers on a baking sheet and place in the oven. Roast for 20 minutes, turning occasionally, or until skin is charred and blistered. Remove the peppers from the oven and place in a bowl. Cover the bowl with plastic wrap and let sit for 20 minutes. Peel the peppers and remove the stems and seeds. Place the peppers in a food processor and puree until smooth. Add garlic, goat cheese, lemon juice and sour cream to the peppers and puree until smooth. Season with salt and pepper. Remove the mixture from the food processor and mix in the oregano. Refrigerate until ready to use. The night before the game, make the dip and cut up all the vegetables and place in plastic bags. Serve the dip with the vegetables.

SHRIMP AND GOAT CHEESE GRITS WITH ROASTED RED PEPPER SAUCE

Steps:

• Bring water, chicken broth, salt and butter to a boil in a medium saucepan. Gradually whisk in the grits. Bring to a boil and then reduce heat to a simmer.
• Simmer for 10 minutes and then stir in corn. Simmer another 10 minutes. Add more water if grits get too thick.
• Stir in heavy cream. Cut goat cheese into pieces and stir it in until melted. Keep warm.
• Heat oil in a large skillet over medium-high heat. Add shrimp, garlic, roasted peppers, wine, and Cajun seasoning. Cook until shrimp turn pink, about 3 to 4 minutes.
• Remove from heat and add butter, stirring until melted. Serve over grits.

ROASTED RED PEPPER AND GOAT CHEESE SPREAD

Steps:

• Put peppers into work bowl of a process bowl and puree. Add all other ingredients and pulse until combined. Season with salt and fresh ground pepper to taste.

SHRIMP AND ROASTED RED PEPPERS

Steps:

• Rinse shrimp; pat dry with paper towels. Set aside. In a large skillet, heat butter and oil over medium-high heat until butter is melted. Add onion and garlic. Cook and stir for 1 to 2 minutes or just until onion is tender. Add shrimp and crushed red pepper; cook and stir for 2 minutes. Add roasted peppers and wine.
• Bring to boiling; reduce heat. Simmer, uncovered, about 2 minutes or until shrimp are opaque, stirring occasionally. Stir in cream. Return to boiling; reduce heat. Boil gently, uncovered, for 1 minute. Stir in basil.
• Add shrimp mixture and cheese to hot cooked pasta; toss gently to combine.

GRITS WITH SHRIMP AND ROASTED RED BELL PEPPER

Steps:

• Butter 11x7-inch glass baking dish. Char peppers over gas flame or in broiler until blackened on all sides. Enclose in paper bag; let stand 10 minutes. Peel, seed, and coarsely chop peppers.
• Melt butter in heavy large saucepan over medium heat. Add garlic, green onions, and chopped thyme. Sauté until onions wilt, about 2 minutes. Add grits and stir 1 minute. Whisk in broth and cream. Simmer until liquid is absorbed and grits are thick and tender, stirring occasionally, about 8 minutes. Whisk in salt, hot pepper sauce, and black pepper. Fold in roasted bell peppers. Spread grits in prepared dish. (Can be made 2 hours ahead. Let stand at room temperature.)
• Preheat oven to 400°F. Press shrimp, on their sides, onto top of grits in single layer. Sprinkle with cheese. Bake until grits are heated through, shrimp are just opaque in center, and cheese begins to brown, about 20 minutes. Garnish with thyme sprigs.