Noble Springs Dairy
Alice Waters introduced the goat cheese salad at her Berkeley, Cal., restaurant, Chez Panisse, in the early 1970s. Walk into most any restaurant today, however, and goat cheese is on the menu. But the...
This recipe from Chef Skylar Bush is perfect in every way. The soft chevre makes these grits creamy and delicious and the bacon, hot sauce infused shrimp a zesty contract.
Ingredients
- 4 cups water
- 1 cup stone-ground grits
- 4 ounces goat cheese
- 1/4 cup parmesan cheese
- 2 tablespoons unsalted butter, divided
- 4 slices bacon, chopped
- 1 pound medium shrimp (about 30), peeled
- Freshly ground black pepper
- 10 button mushrooms, thinly sliced
- 1 garlic clove, finely chopped
- 1 large tomato, chopped
- 1/2 cup chicken broth
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon hot sauce
- 4 green onions, thinly sliced
Preparation
- In a medium saucepan, bring water to a boil over high heat. Reduce heat to low and whisk in grits. Cook, whisking frequently, until grits are tender and creamy, 20 to 30 minutes. Whisk in goat cheese, parmesan, and 1 tbsp. butter. Cover and keep warm.
- Cook bacon in a large skillet until crisp, about 10 minutes. Using a slotted spoon, transfer bacon to a paper towel-lined plate; set aside. Reserve bacon fat in skillet.
- Add shrimp to bacon fat and cook, turning once, until bright pink, about 2 minutes. Transfer shrimp to a plate with a slotted spoon. Lower heat to medium; add mushrooms, garlic and tomato to skillet and cook 5 minutes. Add chicken broth, and scrape bottom of skillet with a wooden spoon. Return shrimp to skillet along with lemon juice, remaining butter, and hot sauce and cook, stirring frequently, until sauce thickens, about 1 minute. Divide grits between 4 bowls; top each with shrimp mixture. Top with bacon and green onions.
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