I’ll admit that I’ve been a little low on kitchen inspiration so much like the pizza I made a few weeks ago, I’m copycating this one too. But make no mistake that this dish of shrimp and roasted red pepper grits is quick, easy and makes no apologies.
You know what they say about inspiration anyway. Flattery and all that.
My friends and I have been doing our darndest to keep this winter from dragging on. Admittedly Old Man Winter has been quite kind, but dark days are still another beast with which to content. We’ve done game nights and pot lucks and movie nights to pass the time, but every once in a while one needs to go out on the town.
Restaurant week hit Ann Arbor at some point in January, so four of us bundled up and trekked downtown for some well manner frivolity. I love a prix fixed menu – and the roasted red pepper grits were just calling my name.
Now, don’t get me wrong that I love OG shrimp and grits, but you know that, grits being the absolute blank slate that they are, lend themselves to play.
What ingredients do I need to make roasted red pepper grits?
- regular grits (not instant, not stone-ground) – I used whatever I got at the bulk food store
- water or chicken or veg stock, however you want to flavor your grit-liquid
- red peppers – a great way to use up those that have gotten a little wonky in the fridge (like mine did)
- olive oil, salt, pepper and a dash of smoked paprika, to season
- feta and parsley to garnish
- shrimp to accompany. I simply dredged mine in Cajun King blackened seasoning and seared them up in a pan to cook
The beauty of this dish is that once the peppers are done, the whole dish comes together in less than 30 minutes.
For real!
Shrimp and Roasted Red Pepper Grits
Ingredients
- 4 red bell peppers the largest you can find, or 2x as many smaller ones
- 1 cup original grits
- 2 cups chicken or vegetable stock can also use water
- 1 TB olive oil
- ½ tsp smoked paprika
- 1 tsp salt
- 2 TB feta cheese plus some to garnish
- 2 TB fresh parsley, chopped to garnish
- 30 shrimp peeled and deveined
- 2 TB blackened or cajun seasoning
Instructions
Roast the red peppers
- Light a gas burner, or preheat a dry skillet to high heat. Place a whole red bell pepper over the flame or in the pan and cook, turning as the pepper blackens and blisters on each side, until completely charred all over. Repeat when all peppers are cooked, and feel free to use more than one gas burner to cook them faster.
- Place the cooked peppers in a large bowl, and cover the bowl with a kitchen towel or plastic wrap. Alternatively, place in a brown paper bag and clip closed. Set aside for 10 minutes for the peppers to soften.
- Once the peppers are cool enough to handle, using a paper towel, peel off the charred skin. Remove the stem and seeds and place in the bowl of a food processor.
- To the peppers, add 2 TB of feta cheese, the oil, salt, pepper and paprika. Blitz until smooth (a little chunk is okay). Set aside.
Make the grits
- While the peppers are cooking/charring or steaming, to a medium saucepan, add the stock or water over medium-high heat. Add the grits and cook until all the liquid has been absorbed.
- Mix in the red pepper puree and stir until completely combined. Set aside.
Make the shrimp
- Cover the shrimp in the blackened seasoning.
- In a medium pan over high heat, add a dash of oil and add the shrimp in a single layer. Cook 2 minutes, flip the shrimp and cook an additional minute until pink and no longer translucent. Repeat with remaining shrimp until all are cooked.
Serve
- Divide the grits and shrimp amongst 4 plates. Garnish with fresh parsley and additional feta as desired.