Lowcountry Shrimp and Grits with Vidalia Mustard Greens
Lowcoun
Instructions
1
Prepare Vidalia Mustard Greens.
Ingredients you will need
Mustard Greens
Vidalia Onion
2
Meanwhile, bring broth to a boil in a Dutch oven; slowly stir in grits. Cover, reduce heat, and simmer 5 minutes or until done.
Ingredients you will need
Broth
Grits
Equipment you will use
Dutch Oven
3
Remove from heat; stir in 1/2 cup butter and next 3 ingredients. Cover and set aside. (If grits stiffen while shrimp mixture cooks, stir in a little milk before serving.)
Ingredients you will need
Butter
Shrimp
Grits
Milk
4
Brown sausage in a large heavy skillet over medium-high heat.
Ingredients you will need
Sausage
Equipment you will use
Frying Pan
5
Remove sausage from skillet, draining oil, and set aside.
Ingredients you will need
Sausage
Cooking Oil
Equipment you will use
Frying Pan
6
Melt 1 tablespoon butter in skillet over medium-high heat.
Ingredients you will need
Butter
Equipment you will use
Frying Pan
7
Add garlic and green onions; saut 1 minute. Stir in sausage, cream, and shrimp. Cook 4 minutes or until shrimp turn pink. Stir in wine, salt, and pepper.
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. The Maysaran Arsheen Pinot Gris with a 4.5 out of 5 star rating seems like a good match. It costs about 18 dollars per bottle.