Shrimp + Goat Cheese Grits with Roasted Red Pepper Sauce

Chef Steve Mueller from Tupelo Honey at The Star in Frisco grills up shrimp for goat cheese grits.

Shrimp + Goat Cheese Grits with Roasted Red Pepper Sauce

2 tablespoons plus 1 1/2 teaspoon olive oil
1 lb. large uncooked shrimp, peeled, deveined, and tails removed
1 tablespoon minced garlic
1/2 cup thinly sliced roasted red bell pepper
2 tablespoons Creole spice (recipe below)
1/4 cup dry white wine (such as Sauvignon Blanc)
3 tablespoons unsalted cold butter
Goat cheese grits (recipe below)

Heat the olive oil in a large skillet on high heat. Add the shrimp and garlic and cook for about 4 minutes, or until the shrimp begins to turn a little pink.

Add the bell peppers and creole spice and cook for about 2 minutes, or until the peppers are heated through. Add the wine and cook for 1 to 2 minutes, just until the shrimp turns pink.

Remove from the heat and add the butter, swirling the pan to combine all the liquids. Serve the shrimp over the grits and top with the warm sauce left in the skillet.

*Makes 4 servings.

Creole Spice

1 tablespoon sugar
5 teaspoons sea salt
1 tablespoon smoked paprika
2 teaspoon cayenne pepper
1 teaspoon freshly ground black pepper
1 teaspoon white pepper

Combine the ingredients & enjoy!

*Makes 1/4 cup

Goat Cheese Grits

1 cup yellow stone ground grits
2 cups water
3 tablespoons unsalted butter
1/3 cup heavy cream
1 1/2 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
1/2 cup goat cheese
Finely ground cornmeal

Combine water and salt in a stock, put on high heat, and bring to a boil.

Add butter and grits at the same time and stir for a couple minutes to prevent clumping or sticking. DO NOT ADD THE BUTTER AT THE BEGINNING WITH THE WATER. (Adding the butter and grits at the same time, and not melting the butter while the water heats up, is imperative to a creamy final product!)

Bring grits, salt, water and butter back to a boil. Add heavy cream.

Bring to a boil again, then reduce heat to low and simmer for 30-35 minutes until thick and creamy, stirring occasionally. Add goat cheese and black pepper and taste for seasoning.

*Makes 4-6 portions.

Grilled Oysters with Garlic and Parmesan

Garlic Parmesan Butter:
1/4 pound butter (room temp)
5 cloves garlic
2 oz parmesan cheese
.25 oz chives
.25 oz parsley

Place all ingredients into a food processor and pulse until completely incorporated.

Open oysters.

Place 1 tablespoon of the garlic parmesan butter on top of the oyster meat.

Top butter with 1 teaspoon grated parmesan cheese

Place oysters directly onto grill & cook until butter & cheese are melted & bubbling over the sides of the shell.

Serve with fresh lemon.

LINK: www.tupelohoneykitchen.com