Creamy Goat Cheese Shrimp w/ Sun-dried Tomatoes & Sweet Peas

Guess who’s been eating ALL the cheese?

It’s not really a mystery, I know.

To be honest I’m not sure I’ve eaten anything other than cheese since Sunday, it’s pretty obscene.  Like I went to eat oatmeal this morning and actually thought – Can I melt cheese on this?

Cheese.  On OATMEAL.

My insanity has officially been confirmed.

Is it just me or has this been the longest week ever?  You’d think my fromage reunion would have me breezily strutting along on an endless dairy high, but no.  As happy as I am to be eating goat cheese again with merely a spoon (ps: I highly recommend this) I am sooo beyond bummed with the lack of spring weather!  I just want to bask in the glow of Kelly Kapowski-approved crop tops, okay?  Because inside I’m still just an 8-year-old girrrl who wants to grow up to be Kelly Kapow and eat cheese with Zach Morris at The Max.


Instead I’m still wearing my winter coat and piling on scarves and not showing off my questionably flat stomach.  So as a personal revolt to all things below 65°F, I made myself this super Spring-y shrimp dish, because eating your feelings is always a good way to deal.

Also, is it sad that I’m proud of myself for barely managing to put this together?  Because somewhere in between the wheels of brie and hunks of mozzarella that I’ve basically been inhaling in my sleep, it didn’t look like I’d eat a proper meal all week.  I mean sure, I still incorporated le chee into said meal, but let’s just give me credit for not wedging a block of cheddar between two crackers and trying to pitch it to you as a recipe, okay?  Because things almost got that desperate.

Shrimp is one of those foods where I just automatically think Spring.  It’s light and it’s healthy and you can eat it hot or cold, so I consider it to be the perfect warm weather food.  And since I’ve been craving a lot more sunshine and a lot less clothing, I figured a solid shrimp dish – with cheese! – could really boost my mood.

Remember that shipment from Vermont Creamery that I got a few weeks back?  Well I finally got to dive into it and holy hell, was it worth the wait!  Seriously every variety they have is tastier than the next, but for this little ditty I kept things simple by blending their classic fresh goat with chicken broth and olive oil.  The resulting sauce hit just the right notes, all creamy and cheesy but with a perfectly tempered consistency that was light, not heavy.  Also, there’s something specific about goat cheese that just really worked here.  It has such a strong flavor, yet it manages to not overpower the other ingredients.  Does that makes sense?  Do you care?  Just eat it!

Your crop tops will thank you.

Creamy Goat Cheese Shrimp w/ Sun-dried Tomatoes & Sweet Peas


  • 1 lb Fresh Jumbo Shrimp
  • 4 oz Goat Cheese (I used Vermont Creamery)
  • 1 cup Sun-dried Tomatoes
  • 1 cup Frozen Sweet Peas
  • 1 cup Diced Yellow Onion
  • 3 tbsps Chicken Broth
  • 1 tbsp + 1 tsp Extra Virgin Olive Oil
  • 2 tsps Lemon Juice
  • 1 tsp Crushed or Minced Garlic
  • 1 tsp Basil
  • 3/4 tsp Sea Salt & Coarse Black Peppercorn – approx.


  1. In large bowl amply salt & pepper shrimp, tossing evenly to coat.  Set aside.
  2. In food processor combine goat cheese, chicken broth, and 1 tsp EVOO.  Blend until smooth, then set aside.
  3. In large skillet saute onions in remaining tbsp EVOO over medium-high heat until soft and translucent, ~5 minutes.  Next, lower flame to medium before adding in shrimp, garlic, basil, and lemon juice, combining well.  Cook shrimp for 2-3 minutes on either side until beginning to pink and curl, then stir in peas, sun-dried tomatoes, and goat cheese, mixing thoroughly.  Allow all ingredients to simmer for 5 minutes, then immediately plate and serve.

happy things in a bowl.