Goat Cheese Grits

  3 cups Chicken Stock
  1 teaspoon Salt
  1 1/4 cups Adluh Stone-ground White Grits
  1/2 cup Heavy Cream
  4 oz Goat Cheese
  2 1/2 tablespoons Olive Oil
  1 pound Shrimp uncooked, peeled, de-veined, no tails
  1 tablespoon Minced Garlic
  1/2 cup Roasted Red Bell Pepper thinly sliced
  2 tablespoons Creole Spice
  1/4 cup Dry White Wine
  3 tablespoons Butter

In a heavy sauce pan, bring chicken stock and salt to boil. Stir in the grits and butter and bring back to a boil. Add the heavy cream and decrease heat to low, simmering for five minutes or until its creamy and thick. Remove from heat and whisk in the goat cheese until melted. Heat the olive oil in a large skillet on high heat. And the shrimp and garlic and cook for about four minutes or until the shrimp starts to turn pink. Add the bell peppers and creole spice and cook for another two minutes or until the peppers are heated through. Add the wine and cook for another one to two minutes until the shrimp turn pink. Remove from heat and add the butter, swirling the pan to mix all liquids. Serve the shrimp over the grits and top with warm sauce that is left in the skillet. Serves four.