Shrimp with Goat Cheese Grits and Petite* Peas

Continuing on a "shrimp" theme, this one is for you, A.D. (and welcome to WA, to U.B., too)!!!!
(serves 4)

4&1/2 cups low sodium chicken broth
1&1/2 cups quick-cooking grits
4 oz. soft goat cheese, or Boursin*, crumbled
4 scallions, white and light green parts, chopped
Kosher* salt
2 T. EVOO
1 lb. peeled and deveined med. shrimp, thawed, if frozen, tails off*
2 T. freshly squeezed* lemon juice
2 cloves of garlic, minced
1 cup frozen petite* peas (I LOVE the ones from Trader Joe's - very sweet*)

In a med. saucepan, bring chicken broth to a boil over high heat. Gradually whisk in grits, reduce heat to low and cook whisking, until very thick, approx. 4&1/2 mins. Whisk in cheese and scallions until well combined. Taste and season with salt, if desired. Remove from heat and cover to keep warm. In a med. skillet, warm oil over med.-high heat. Add shrimp, season with salt and cook, stirring, until almost pink, approx. 2 mins. Stir in lemon juice, garlic, and peas, then continue to cook, stirring, until shrimp are cooked through, 2-3 mins. longer. Divide grits among 4 bowls. Top with shrimp mixture, then serve immediately.

"To be doing good is man's most glorious task." ~ Sophocles

Have FUN and Happy Friday!!!!

Love,

MM