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Everyone has a comfort food; it’s usually something that brings them joy when they eat it. My comfort food is Shrimp and Grits with Tomatoes and Bacon topped with some gooey mozzarella cheese. It’s what I like to curl up on the couch with a nice glass of wine; I get to relax and enjoy. The key to making good grits is using a good quality stone ground white corn grits. Grits should be creamy but still retain some “gritty” texture when cooked. When grits are good, they’re really good, but when they’re bad, they’re usually pretty terrible. Here’s my favorite recipe for a simple Shrimp and Grits with Tomatoes and Bacon, and I’m sharing a few of my best tips for preparing them
Grits pair well with lots of things. I’ll often top them with cheese, chives, a runny egg, shrimp, or sausage. It’s almost just as easy to prepare grits for one person as it to prepare them for a crowd. They’re easy to prepare and serve for a party too!
While we were vacationing in Jekyll Island, Georgia last summer, we brought home frozen blocks of locally caught shrimp. Jeremy thought it would be a nice way to enjoy our vacation for another few months. I thawed these in a pan of water, and then peeled and deveined them. If you want to skip that step, I suggest that you purchase peeled and deveined shrimp from your local seafood market or grocery store.
I started my grits cooking before I cooked the shrimp. Here’s what stone ground white corn grits look like before cooking.
The package directions called for 4 cups of water to every one cup of grits; I use 3 cups of water, one cup of milk, and one cup of grits.
*Resist the urge to overcook your grits, they shouldn’t look or taste like porridge.
- 1 cup stone ground white corn grits
- 1 cup milk
- 3 cups water
- 20-25 medium shrimp
- 3 tablespoons butter divided
- 1 teaspoon minced garlic
- 2 tablespoons diced sun-dried tomatoes
- 2 tablespoons diced cooked bacon
- Shredded cheese for topping (mozzarella or cheddar)
- Bring 3 cups water and 1 cup of milk to a boil in a medium saucepan
- Add 1 tablespoon butter and grits
- Stir until well-combined
- Lower temperature and allow grits to cook
- Melt remaining butter in a skillet
- Add garlic, shrimp, and sun-dried tomatoes
- Cook until shrimp are no longer transparent
- Serve grits in a bowl topped with cooked garlic, shrimp, sun-dried tomatoes, cheese, and cooked diced bacon
This Shrimp and Grits with Sun-dried Tomatoes and Bacon pair well with The Dreaming Tree Central Coast Everyday White Blend Wine.
I like The Dreaming Tree Wines because they’re environmentally conscious. They use lighter wine bottles which help leave a smaller carbon footprint, and the labels are made from 100% recycled brown Kraft paper. The wine is produced by Dave Matthews and winemaker Sean McKenzie, and includes the following varieties, Central Coast Chardonnay, Central Coast “Everyday” white blend, North Coast Cabernet Sauvignon, North Coast “Crush” red blend, California Pinot Noir and Sonoma County Sauvignon Blanc.
You can search through the link to find retailers close to you. Be sure to check out your local retailer for wine tasting demos! Look for the bottles with hangtags for pairing suggestions and savings.
Will you be entertaining a crowd any time soon? Consider setting up a grits bar where guests can pick and choose their favorite toppings. Don’t forget your favorite The Dreaming Tree Wine on your next shopping trip.