Mediterranean Shrimp and Grits

Ingredients

• 720 ml (3 cups) unsalted chicken stock
• 160 g (1 cup) grits, not de-germinated
• 14 g (1 tbsp) unsalted butter
• 1 tbsp olive oil
• 1 bunch green onions, including green tops, cut into 1 cm (1/2 in) pieces
• 2 large garlic cloves, minced
• 1 tbsp oil-packed sun-dried tomatoes, blotted dry, or about 5 cherry tomatoes
• 35 g (1/4 cup) diced red or green bell pepper
• 450 g (1 lb) peeled and deveined shrimp
• 5 stuffed green olives, sliced
• 5 black olives, sliced
• 1 tbsp capers
• 28 g (2 tbsp) crumbled goat cheese
• Ground black pepper, to taste
• 2 tbsp chopped parsley
• Lemon wedges, optional

Method

1. Bring the unsalted stock to a boil. Whisk in the grits gradually, then reduce the heat, cover and simmer for 10 to 15 minutes, stirring from time to time. Stir in the butter and keep warm.
2. Heat the olive oil in a large skillet over medium heat. Add the green onions, garlic and sun-dried tomatoes and cook until fragrant. If using cherry tomatoes, crush them lightly as they soften.
3. Add the bell pepper and shrimp. Cook, stirring, until the shrimp turn pink and are just opaque. Fold in the olives and capers and warm through.
4. Spread about 60 ml (1/4 cup) grits on each plate. Divide the shrimp mixture over the top and finish with goat cheese, black pepper and parsley. Add lemon if you like.