Shrimp and Creamy Goat Cheese Grits
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.
This dish comes to us from The Humble Table's chef Kirstie Harris. With cream and cheese in the grits, this is a very rich dish. The drizzle of honey at the end pulls it all together. To "gild the lily," add truffle oil, but we found it just as good without.
Read more on The Humble Table here.
Ingredients
SERVINGS: 6-8 Serving(s)
For the Grits
- 2 cups whole milk
- 1/2 cup butter
- 1 cup water
- 1 cup heavy whipping cream
- 1 cup grits
- 2 ounces goat cheese
- 1 teaspoon salt
- 1/2 teaspoon white pepper
FOR THE MUSHROOMS
- 1 1/2 pounds mushrooms, such as cremini, shitake, or oyster, cleaned and cut
- 2 tablespoons avocado or vegetable oil
- 1 shallot, diced
- 1 tablespoon fresh thyme, finely chopped
- 1 tablespoon fresh rosemary, finely chopped
- salt and pepper to taste
- honey
- white truffle oil
Preparation
1. To prepare grits, bring milk, butter, water, and cream to a boil in medium saucepan.
2. Add grits and reduce heat to low. Simmer 20 – 25 minutes, stirring frequently, until grits are done. Add goat cheese, salt, and pepper. Stir well.
3. Meanwhile prepare the mushrooms. Heat a heavy skillet coated with oil over medium-high until hot. Add mushrooms and saute until brown, about 5 minutes.
4. Add shallot and herbs. Season with salt and pepper.
5. To serve, top grits with mushrooms and drizzle with honey and white truffle oil.
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