Those that know me know that I am not normally a fan of cooking. I would much rather bake something! I am so thankful I married a man that likes to cook. That being said, every once in a while I get the cooking bug and decide to get all domestic in the kitchen. I caught the bug earlier this week. Sean suggested a recipe that I had done once before that had turned out amazing. This is a recipe that you will want to make again and again. Its super easy, which is always a plus. It is a naturally gluten free recipe that I found on a GF blog called A Girl Defloured. On the blog she has tons of great recipes that are all gluten free!
For this recipe you will need:
For the shrimp:
-1 pound of shrimp devained, peeled, and tail removed ( this is the only way I eat shrimp as I can’t stand the tails on)
– 2 tablespoons plus 1½ teaspoons olive oil
– 1 tablespoon minced garlic
– ½ cup thinly sliced roasted red bell pepper ( I did not use this)
– 2 tablespoons Creole Spice
-¼ cup dry white wine (I used Sauvignon Blanc)
– 3 tablespoons unsalted cold butter
For the Grits:
– 3 cups water
– 1 teaspoon sea salt
– 1¼ cups quick-cooking grit
– 1 tablespoon unsalted butter
– 2 tablespoons cream
– 4 ounces goat cheese
-2 tablespoons chopped basil, for garnish
**On the blog she breaks down how to make the Cajun seasoning, but I already had Cajun seasoning at home so I used what I had**
Note: If you are making cajun seasoning, make that first and set aside.
Grits: Start by boiling the water and salt in a medium sauce pan. Next add the grits. Reduce the heat to simmer, about 5 minutes, or until grits are tender. Whisk in butter, cream, and goat cheese. Whisk until mixture is smooth and creamy. Remove from heat, stir in basil and cover to keep warm.
Shrimp: In a large skillet heat olive oil, over medium high heat. Add the shrimp and cook, until shrimp are just starting to turn opaque, about 4 minutes, stirring frequently. Add the garlic, roasted red peppers, and cajun spice. Mix and cook for 2 more minutes. Mix in wine and butter and simmer for an additional 2 minutes. Remove from heat to serve.
Serve: Spoon grits into bowls, and top with shrimp and the sauce. The recipe makes 4 servings.