Well I have promised a few people some recipes that I use and talk about at wine tastings so I figure it is time to make good on that promise. It was recommended to me by Mrs Wineo that I should start off with one of our favorite meals, Shrimp and Grits (I think she just wanted an excuse for me to make it). I must thank “Man vs Food” on the travel channel, for without them I would have never learned of Shrimp and Grits.
This is one of the fastest great meals that is cooked in our household, the ingredients are all main stays as well, so they are always on hand to make a batch. Things you will need:
- Shrimp (duh) one pound Uncooked deveined and shelled
- 1/2 lb Bacon, thick or double cut
- 1 1/2 onions, chopped
- 2 packages Button Mushrooms, sliced (I cut my own, not pre sliced)
- 5 Green Onions, chopped small
- 1 Large Lemon
- Seasoned Flour; salt, pepper, season salt, garlic powder
- Hot Sauce
- Shredded Sharp Cheddar Cheese
- Instant Grits (yes instant, I want a fast meal)
In a large skillet at medium high heat add the chopped bacon and cook. Remove the bacon, drain part of the bacon fat out of the skillet reserving the other half in the skillet. Dredge the shrimp in the seasoned flour, shake off excess flour and place evenly in hot bacon grease.
Toss shrimp and add the juice of half a lemon and a few shakes of hot sauce. Cook untill the shrimp turn pink and have a nice crisp coating, reserve with bacon. Add the chopped onion and cook till translucent, then add the mushrooms and saute while adding the juice from the other half of the lemon. As the mushrooms cook down start you grits, follow directions for the brand you are using, I make the 4 cup amount. When the mushrooms and onions are done cooking re-add the shrimp and bacon turn off heat and toss together. As the grits finish remove from heat, season with salt and pepper to taste and add your cheese (make them as cheesy as you like).
Add the green onions to the shrimp mixture before serving. I recommend using a bowl to serve in, add the grits then top with shrimp mixture. Pour yourself a glass of wine, sit back and enjoy.
As you may have noticed I do not use exact measurements when I cook, I believe it is more fun to add more or less of different items each time you cook a dish. It gives the dish a new taste every time you make it, think of it as the changes that wine can go through from year to year.
Well I am off to eat, they even make great leftovers!