Smoky Shrimp & Goat Cheese Grits

This dish is my first, my last, my everything...

Barry White, if you only knew about this shrimp and goat cheese dish, you would agree.  This thing is serving up some real fierce game.  Jump on this train.

Are you still there?  Even after I threw it back to some good old B. White tunes?  Holler if you remember listening to that song in Rush Hour.  I watched that movie for the first time at the cinema in Paris where the sound was in English, the voices and the picture were slightly out of sync, the subtitles were in French and the way the French translated to English was hilariously amazing.  Maybe I can get a job subtitling movies to keep myself entertained.  I'm totally digressing.  I should stop writing this blog while hyped up on those Starbucks chocolate protein shakes with a shot of espresso.  Yes, that's a fairly new obsession of mine.  Please join me.  This is what happens when you have wake up at 4:30am to make it to the office 2 hours away by 8am.  Yesss.

Back to the shrimp and goat cheese.  My family has been pairing seafood with grits for years, as it's a fairly common thing to do in the Bahamas.  Usually we do it with tuna and grits.  Sounds weird.  Tastes unbelievable.  Trust that.  But most Americans enjoy pairing shrimp with grits.  In this case, I got a little carried away and decided that smoky shrimp would pair excellently with goat cheese grits.  Take a second to catch your breath.  In case you're wondering, I made two servings of this.  In case you're wondering, I ate two servings of this.  No shame in my game.  I recommend you try this if you want all the feels.  Get it.

Smoky Shrimp & Goat Cheese Grits
adapted from How Sweet Eats
makes 2-4 servings

Print Recipe

Goat Cheese Grits

  • 4 cups low-sodium chicken stock
  • 1 cup quick-cooking grits
  • 8 ounces goat cheese, crumbled
  • 1 tablespoon unsalted butter
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • freshly snipped chives

Smoky Shrimp

  • 1 pound raw peeled and de-veined shrimp
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon chili powder
  • 1/4 teaspoon ground cumin
  • 4 tablespoons unsalted butter

Make the Goat Cheese Grits:
1) Place the stock in a medium pot over medium heat.  Bring to a boil.

2) Add the grits and salt to the pot.  Whisk for about a minute.

3) Cover the pot of grits and reduce the heat to low, stirring once or twice until the grits become thick and creamy, about 5 minutes.

4) Stir in the cheese and pepper.  Add more salt to taste, if desired.

Make the Smoky Shrimp:
1) In a small bowl, combine all the spices.

2) Pat the shrimp completely dry with paper towels. Once dry, season with the spice mixture.

3) Heat a large pan over medium-high heat.  Add the butter and allow it to melt until it starts to sizzle.

4) Place the shrimp in the pan.  You may need to cook the shrimp in two batches to avoid overcrowding in the pan.  Cook the shrimp on both sides until they are pink and cooked through.

To Serve:
1) Place the cheesy grits on a plate or in a bowl.  Top with the shrimp.  Sprinkle with chives.  Serve immediately.