Recipes
Shrimp & Grits

Shrimp & Grits

From: Executive chef Wesley True, True, Mobile, AL. Yield: 6 servings.

Grits:

1 cup water

1½ cups milk

⅓ lb. unsalted butter (equivalent to approximately 10½ Tbsp.)

1½ cups grits (not instant)

4 cloves garlic, minced

3 shallots, minced

1 Tbsp. unsalted butter

¾ cup white wine

Register to view the full article

Register for Access!

Already a member? .