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Cajun Shrimp and Goat Cheese Grits

Cajun Shrimp and Goat Cheese Grits

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.

Bon Appétit!!