Meal No. 800: Shrimp with Goat Cheese Grits and Roasted Red Pepper Sauce

I might have to create a new blog post tag that goes as follows:

OMFG
[Oh, My Food's Good!]

Tonight was one of those meals where I'm glad I bother to love cooking, and it was a fine way to mark the 800th meal in the still-relatively-new Roediger House kitchen. The Tupelo Honey Cafe in Asheville produced the cookbook that's the source of this recipe, and it deserves a here, hear, hallelujah, and OMFG! (That means it was incredible.)

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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.

Luquire Family Stone Ground Grits, milled in Greenwood, SC, which is where my father was when he died in 1981, interestingly enough.