1/2cupcorn grits, I used Bob's Red Mill yellow corn grits
1Tablespoonolive oil, use a really good tasting one
kosher salt and pepper
2teaspoonssriracha chili sauce
1TablespoonLand O Lakes® Butter with Canola Oil
1/2poundshrimp, peeled and deveined (about 10 to 12 shrimp)
fresh parsley, chopped
cooked bacon, chopped (optional)
Prep the butter (mix spreadable Land O Lakes® Butter with Canola Oil with the sriracha chili sauce in a small bowl. Peel and devein the shrimp (I left the tails on). Add dijon mustard to shrimp and toss to coat.
Goat Cheese Grits
Add cream, 1 cup water and butter to a small saucepan and bring to boil.
Add grits, lower heat to medium and cook until grits are tender, about 8 to 9 minutes (be sure to whisk occasionally so that don't stick and cook evenly).
Turn off heat. Add olive oil and goat cheese and mix. Season with salt and pepper. Remove saucepan from heat.
Cook the shrimp
Heat a cast iron skillet on medium high for 3 to 4 minutes. Add shrimp to skillet and cook for about 3 to 4 minutes on each side, until shrimp is cooked. After turning shrimp, brush sriracha butter mixture onto the shrimp.
Add grits to a soup bowl, top with shrimp, parsley and bacon.