Shrimp and grits

Roasted Red Pepper & Rosemary Shrimp & Grits
Chef Neil Ravenna, Whole Foods Market

· 2 c. whole milk
· 1 c. stone ground grits
· Salt & Pepper to Taste
· Butter to Taste
· ½ c. Belle Chevre Goat Cheese
Cook grits according to package instructions (about 20 minutes), substituting milk listed for either water or chicken broth as called for on package. Add goat cheese crumbles and stir just before serving with shrimp.

· 1 T. Olive Oil
· 1.5 lbs. 21-25 count Raw Shrimp, peerled and deveined
· 1 Lg. Roasted Red Pepper (or jarred), diced small
· ½ c. fresh rosemary, finely chopped
· Juice of one lemon
· 1 T. Butter
Heat olive oil over medium heat, add shrimp and sauté until halfway done, about 1 ½ minutes. Add diced peppers, and remaining ingredients and continue cooking until shrimp is done, about 2 minutes longer. Serve atop Goat Cheese Grits.

GDA Cooking - July 14, 2010