Meal No. 1347: Shrimp and Goat Cheese Grits with Roasted Red Pepper Sauce

With a guest new to the Roediger House over for an evening hang, the decent grub that reached out to me from the Tupelo Honey Cafe cookbook was this delicious but thoughtfully simple take on shrimp and grits over goat cheese and basil grits. This sausage-less version relies on potent flavoring from the garlic, creole spices, and roasted red peppers to create a nice wine-and-butter-based sauce that has just the right heat and zap to it.

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"Shrimp and Goat Cheese Grits with Roasted Red Pepper Sauce," in Tupelo Honey Cafe: Spirited Recipes from Asheville's New South Kitchen, by Elizabeth Sims with Chef Brian Sonoskus. Kansas City: Andrews McMeel Publishing, LLC (2011), p. 100-101, 179.

Source of creamy grits recipe: Luquire Family Stone Ground Grits, milled in Greenwood, SC.