We have proven that even the most sophisticated palates enjoy this lowcountry dish, and it’s just as easy to make in your own home! Our Reserve Chardonnay has recently gone through a dramatic change- the oak is so beautifully integrated that it’s really an amazing match with this dish. Give it a try!
• 4 cups chicken broth
• 1/3 cup heavy cream
• 1 cup quick cooking grits
• 3 tablespoons butter
• 1 tbsp. flour
• ½ onion, finely chopped
• 3 cloves of garlic, minced
• 1 green bell pepper, finely chopped
• 6 ounces diced tasso ham (or smoked sausage)
• 2 lb. fresh shrimp (I prefer the smaller ones for this dish- easier to scoop up!)
• ¼ cup white wine
• Chopped fresh green onions, to garnish
• Salt and pepper
To prepare the grits, use a large, heavy bottomed saucepan and bring the chicken stock and cream to a simmer. Whisk in the grits and a pinch of salt. Stir constantly, keeping at a low simmer, until thickened. This will take about 5 minutes or so. Stir in a tablespoon of the butter and keep warm.
For the sauce, heat a large cast iron skillet on medium heat. Melt the remaining 2 tablespoons of butter and add the onion, garlic, and bell pepper. Sauté until soft and fragrant, or about 2 minutes. Add the tasso ham and cook through until slightly browned. Add the white wine and bring to a boil. Add the flour, whisking constantly, until thickened. Season with salt and pepper. Finally, add the shrimp- these will cook quickly in the hot sauce. Within a minute they will be pink and ready to eat! No one likes an overcooked shrimp.
Serve the shrimp and sauce over the grits and pour a big glass of Reserve Chardonnay to go along with it. Want to cheat? Check out www.foodforthesouthernsoul.com for an easy to make kit!