Shrimp and Goat Cheese Grits

Ingredients 

• 2 lb Raw Shrimp (26-30 Count) 
• 2 cup Yellow Stone Ground Grits
• 8 oz. Bacon
• 1/2 cup Onion, chopped
• 7 Cloves Garlic, minced (divided) 
• 1 Red Bell Pepper, chopped
• 1 rib Celery, chopped
• 1 Jalapeno, diced
• 8 oz Mushrooms, sliced
• 4 Tomatoes, chopped
• 4 oz Goat Cheese
• 4 oz Swiss Cheese
• 3 oz Chorizo 
• 4-1/2 cup Water (divided) 
• 3 cup Milk
• 1-1/2 T Creamy Horseradish
• 3 teaspoon Salt (divided)
• 2 teaspoon Pepper (divided) 
• 2 teaspoon Chipotle Powder 
• 1 teaspoon Smoked Paprika
• 1 teaspoon Garlic Powder
• 1 teaspoon Oregano
• 1 teaspoon Sugar
• 1/2 teaspoon Cumin

Directions

Grits

1. In a large pot add 4 cup of water, milk, 3 cloves of garlic, 2 teaspoon salt, 1 teaspoon pepper and place on heat to boil. 
2. Add goat cheese, swiss cheese and creamy horseradish: stir to melt cheeses.
3. Whisk in the grits. Continue whisking as the grits thicken and cook (about 5 minutes). 
4. Put heat on low to keep warm when you cook the shrimp. 

Shrimp

1. Cook bacon in a large skillet. Remove all but 1 tablespoons of grease from pan and chop the bacon. 
2. Add onion, 4 cloves of garlic, red pepper, celery, and jalapeno to pan with the bacon grease: place over medium heat. Saute until onion are soft and translucent, about 5 minutes. 
3. Drop pieces of the chorizo into the pan to incorporate while cooking. 
4. Mix in the mushrooms and saute another 5 minutes. 
5. Add the chopped tomatoes, 1/2 cup water, remaining spices and return the bacon to the pan. Simmer 15 minutes to break down the tomatoes. 
6. Add shrimp to the pan and cook until pink and no longer translucent. 
7. Serve over grits. Enjoy! 

Nutrition

Servings: 8

Calories: 637

Fat: 26.8

Carbs: 45.4

Fiber: 3.1 

Protein: 52.6