Sarah Hearts

Today’s recipe is inspired by one of my favorite restaurants of all time, Tupelo Honey Cafe, in Asheville, North Carolina. I love it because it combines two of my favorite foods: cheese and seafood (which after typing that, doesn’t sound like a good combination). After having it there several summers ago, I have attempted to make it. And I have to say, it was delicious! Here’s my recipe. What spice or ingredient would you add?

Ingredients: (1 Serving, multiply accordingly)
• 7-10 medium-large shrimp, peeled, deveined and rinsed
• Canned roasted red peppers, sliced
• Chili oil
• Instant grits
* Fresh goat cheese
• Coarse salt and cracked peper
• Dash of chili powder
• Pinch of cumin

Directions:
1. Cook the grits according to the directions on the package. I prefer cooking them on the stove and using half skim milk and half water. Meanwhile, heat 1 tsp olive oil in a small skillet on  medium heat.
2. Place shrimp in skillet. Season with salt, pepper, chili powder, and cumin. Cook until pink, approx. 3 minutes.
3. Stir in the red peppers and some chili oil (this is very spicy, so use as much as you like). I like about 1 tsp.
4. Stir in as much goat cheese as you like into the grits. Stir until cheese is completely melted.
5. Serve shrimp and peppers on top of cheese grits. Enjoy!