Dinner Tonight: Shrimp and Grits with Arugula
Dinner Tonight: Shrimp and Grits with Arugul If you have salt, water, shrimp, and a few other ingredients on hand, you can make it. This recipe is typical of Southern cuisine. From preparation to the plate, this recipe takes roughly 30 minutes.
Pour milk and water into a large non-stick saucepan. Bring to a simmer over medium heat, and add the grits and garlic. Reduce heat to medium-low, and simmer, whisking occasionally, until mixture is soft and creamy.
Add a little bit of the heavy cream to keep it loose, but not runny. I only ended up using half of the recommended amount.
Add the butter, half of the cheese, and the shrimp. Cook, stirring often, until the shrimp are pink, one to two minutes. Fold in the chopped arugula, and turn off the heat. Cover the saucepan and let sit for one minute.
Season with the salt, and add black pepper to taste. Stir again, and divide mixture among four large bowls.
Serve with the remaining cheese.
Recommended wine: Pinot Grigio, Riesling, Sauvignon Blanc
Pinot Grigio, Riesling, and Sauvignon Blanc are my top picks for Shrimp. These crisp white wines work well with shrimp prepared in a variety of ways, whether grilled, fried, or in garlic sauce. You could try Rabble Pinot Gris. Reviewers quite like it with a 4.9 out of 5 star rating and a price of about 20 dollars per bottle.
Rabble Pinot GrisLate morning fog, continually cool days and chilling afternoon winds add to a delicate yet flavorful wine. This Pinot Gris has a light golden color and a complex, fruit-scented nose that revealslayers of mango, jasmine tea, cinnamon, and cantaloupe. Smooth, light toasted walnut and honey balance the fruits, and give way to a crisp, lingering finish full of freshly cut grass and peaches.