Garden Shrimp and Cheesy Grits

I am wondering how many versions of shrimp and grits I have invented over the last several years. It is a flavor combination we really enjoy, probably because we also love polenta, and they are very similar.

 

I wanted to add more vegetables to the shrimp portion, and some heat, so I created this using what we had in the refrigerator. In some ways, it reminded me of the sausage and peppers I make to top pasta. And, you can never go wrong with goat cheese grits. The spiciness of the shrimp is nicely offset by the super creamy grits. I had to stop Ray from eating the entire thing in one sitting !

 

Garden Shrimp and Cheesy Grits

For the shrimp:
2 tablespoons olive oil

1 large onion, thinly sliced (I used a red onion, but white will do as well)

2 cloves garlic, minced

1 large green pepper, diced

1 jalapeno, finely diced

1 medium zucchini, thinly sliced
3 roma tomatoes, diced
1 pound fresh shrimp, peeled and deveined
1 teaspoon salt
1/2 teaspoon pepper
In a large sauté pan, heat olive oil. Add onions and garlic, and sauté until translucent. Stir in green pepper and jalapeno, and continue to sauté until peppers just start to become soft. Add tomatoes, peppers and shrimp all at the same time, and reduce heat to simmer. Simmer, stirring frequently, until shrimp are pink and curled. Remove from heat and season with salt and pepper.

For the grits:
2 tablespoons butter
2 cloves garlic, minced
1 large can (29 ounces) white hominy, drained
3/4 cup heavy cream
6 ounces goat cheese, crumbled
Using a sauce pan, melt butter and sauté butter and garlic together until garlic is soft. Add hominy and cream, and reduce to simmer. Simmer for 10 minutes, then stir in goat cheese. Let goat cheese soften, then puree until smooth.

Serve with shrimp mixture on top of the grits.