Friday, September 17, 2010

Simple Suppers: Smoky Shrimp and Grits with Roasted Cherry Tomatoes and Goat Cheese

Inspiration can come from a variety of sources. It can strike when I'm browsing the Farmers Market, or flipping through a cooking magazine, or falling asleep at night, dreaming of the things I want to eat the next day. It's an elusive and wonderful thing, inspiration, and when it strikes, you have to seize on it.

The September 2010 issue of "Food & Wine" magazine takes on Southern cooking in a modern and delightful way. I've been whipping up several recipes inspired by their articles, including this one for Smoky Shrimp with Grits.

Last weekend, bored with the same old lunch, I made this shrimp dish, a warm hearty meal, perfect for the start of football season (Kuzak is a massive UMich fan). I always keep raw, frozen shrimp in my freezer. Lately, I've been enjoying pink Gulf Coast shrimp (while I can). The shrimp is sauteed with garlic and smoked paprika, which turns into a lovely red-tinged sauce when reduced with wine, and served over grits with roasted heirloom cherry tomatoes and goat cheese. I served it with a plate of lovely mixed greens.

This dish would be great for lunch or dinner (it cooks up in a jiffy), and pairs best with a rich California Chardonnay. Enjoy!

Smoky Shrimp and Grits with Roasted Cherry Tomatoes and Goat Cheese
Adapted from "Food & Wine" Sept. 2010
Serves 4 people
Cooking time: 30 minutes
Print Recipe

1 lb medium shrimp, shelled and deveined
1/2 teaspoon smoked paprika (pimenton)
2 large garlic cloves, peeled and thinly sliced
1/4 cup dry white wine
2 tablespoons olive oil
salt & pepper

3/4 cup quick-cooking grits
salt & pepper
2 cups cherry tomatoes, halved
1 tablespoons olive oil
1/4 cup fresh goat cheese (chevre)

Preheat oven to 425 degrees.

Place the cherry tomatoes in a roasting pan. Drizzle with the olive oil and sprinkle with salt and pepper. Roast in the oven until soft and bubbling (about 20 minutes). Remove and set aside.

Meanwhile, to make the grits, in a medium saucepan, bring 3 cups of water to a boil. Gradually add the grits and add a generous pinch of salt. Cover and cook over low heat, stirring occasionally, until the grits are thick and porridge-like (about 7 minutes). Stir in the roasted cherry tomatoes and goat cheese. Season to taste with salt and pepper. Cover the grits and keep them warm.

In a large skillet, heat the olive oil with the garlic over high heat until fragrant (about 30 seconds). Add the shrimp and paprika, season with salt and pepper and cook until the shrimp are opaque (about 2 minutes). Add the white wine and cook until the shrimp are white throughout and the garlic-paprika sauce is slightly reduced.

Spoon the grits into bowls and top with the shrimp and sauce. Enjoy!

Source for Ingredients
frozen wild caught Gulf shrimp, smoked paprika, and organic grits from Whole Foods

organic garlic and Soledad Farms goat cheese from Hollywood Farmers Market

organic heirloom cherry tomatoes from Trader Joe's

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