White Wine Shrimp and Grits

Shrimp & Grits
(Serves 4)


  • 2 cup of stone ground grits
  • 1 ½ cups whole milk
  • 2 ½ cups water
  • 2 tsp black pepper
  • 2 tsp salt
  • 1 cup (8 oz) shredded white cheddar
  • 2 tbsp butter
  • 16oz medium-sized shrimp
  • 5 slices thick-cut bacon
  • 4 garlic cloves, minced
  • 1 cup white wine
  • 1 cup chopped scallions
  • 1 tbsp lemon juice
  • 1 tbsp butter


  • Cut bacon into squares and cook until crispy in a large saucepan. Remove bacon squares but leave in about half the grease.
  • Peel, devein, and rinse shrimp. Pat dry, add in spices to marinate shrimp, and mix well.


  • Combine water, milk and salt into large pot and bring to a slow boil, add grits about a spoonful at a time, and keep stirring until fully mixed. Continue stirring for an extended amount of time (up to 20-30 minutes) while grits thicken.
  • When grits are almost done, add in shredded cheese and butter. Mix well. Add pepper and additional salt to taste. Reduce heat. Stir occasionally.
  • Reheat grease and add garlic. Add white wine to deglaze pan. Heat on medium until simmering and reducing.
  • Add scallions, bacon squares, lemon juice and butter. Mix well and continue reducing.
  • Add shrimp and briefly cook, turning until barely pink.
  • Divide grits into four open-face bowls, spoon shrimp into a pile in the middle, pour remaining juice over the shrimp.
  • Serve immediately






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