Momma's Shrimp and Cheese Grits
Momma's Shrimp and Cheese Grits might be just the Southern recipe you are searching for. This breakfast has 397 calories, 30g of protein, and 21g of fat per serving. This recipe serves 4. If you have butter, grits, water, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes about 45 minutes. It is a good option if you're following a gluten free and pescatarian diet. If you like this recipe, you might also like recipes such as Shrimp With Cheese Grits, shrimp and corn with cheese grits, and Shrimp and Tomatoes with Cheese Grits.
Bring water to a boil in a saucepan; stir grits and salt into the boiling water, cover, and reduce heat to low. Simmer grits until tender, 15 to 20 minutes.
Remove from heat and keep warm.
Melt 1/4 cup butter in a pan over medium heat; cook and stir garlic until softened, about 2 minutes. Stir in green onions, cooking until green onions are wilted, another 4 minutes.
Mix shrimp into the garlic and green onions and cook until shrimp are firm and pink, about 5 minutes. Stir in lemon juice, cayenne pepper, salt, and black pepper.
Just before serving, mix 1/4 cup butter into the cooked grits, followed by processed cheese.
Mix thoroughly until creamy and cheese is melted. Season with salt and black pepper.
Place grits in a bowl, top with the shrimp, and pour pan sauce over shrimp and grits to serve.
Recommended wine: Sauvignon Blanc, Riesling, Pinot Grigio
Shrimp on the menu? Try pairing with Sauvignon Blanc, Riesling, and Pinot Grigio. These crisp white wines work well with shrimp prepared in a variety of ways, whether grilled, fried, or in garlic sauce. You could try Santan Ema Select Terroir Sauvignon Blanc. Reviewers quite like it with a 4.6 out of 5 star rating and a price of about 10 dollars per bottle.
Santa Ema Select Terroir Sauvignon BlancBright straw-yellow, this Sauvignon Blanc has intense aromas of fresh citrus fruits accompanied by notes of apples and pears. It is a fresh young wine with good balance and pleasing acidity.Pair with mild-flavored fish, shellfish, ceviche, and fresh cheeses.