Shrimp and Roasted Red Pepper Grits
A twist on Cajun shrimp and grits, these shrimp and roasted red pepper grits bring some Mediterranean flair to a traditional southern dish.
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.