On New Year’s Eve, I made my version of Shrimp & Grits. I am not claiming it to be an authentic Creole recipe, but it’s my version. This dish is simple without all the fuss and can be done in 15 minutes. I paired it with Egly-Ouriet Brut Grand Cru Champagne, and it was a winning combination. With all the excitement that evening, I did not measure all the ingredients. Please use your judgement as these are approximate measurements. I used Prosciutto instead of bacon to elevate the flavors and give the dish a festive touch. The recipe that I am sharing today is for about 6-8 people, and I baked the shrimp in the oven for about 10-15 minutes. You can divide the recipe in 2 to feed fewer people, and pan fry them on the stovetop in a single layer.

Serves: 6-8  Level of difficulty: Easy

Ingredients:

1.1/2 cups grits
butter to taste, optional
2 lbs. large shrimp, peeled and deveined, tails on
salt and freshly ground pepper to taste
paprika to taste
1 cup of dry white wine
extra-virgin olive oil
1/4 to 1/2 lb. chopped Prosciutto, pan fried
scallions, chopped for garnish

Preparation:

1. Pre-heat oven to 350 degree F.

2. In a medium-sized stainless-steel tray, season the shrimp with salt, pepper and paprika until they are all coated. Arrange in a single layer. Add the wine. Drizzle liberally with olive oil. Bake for about 10-15 minutes, or until the shrimp are no longer translucent.

3. In the meantime, cook grits as per package directions. Add butter for richness.

4. Place the grits in individual bowls, add the shrimp, drizzle some sauce on top, garnish with Prosciutto bits and scallions.

Wine pairing suggestions: Sparkling wines or Champagne

 

It was my first time tasting the Egly-Ouriet Brut Grand Cru and I was extremely pleased with it. The Champagne and the shrimp paired dazzlingly together. Had I used some spicy ingredients like Cayenne or chili peppers, I would have recommended a Demi-Sec (with some sweetness) Champagne to offset the heat in the dish.

Egly-Ouriet is one of the most remarkable Grower Champagne at Ambonnay in the Montagne (mountains) de Reims. Their Brut Grand Cru Champagne consists of 70% Pinot Noir and 30% Chardonnay and is very expressive of the terroir. The color is golden straw, showcasing aromas and flavors of freshly baked bread, toasted almond, pears, ginger, savory spices, that are woven throughout, giving the Champagne a touch of elegance with lively acidity. It was a delicious gastronomic experience!

Happy New Year 2021!

Gina Martino Zarcadoolas, aka Foodiewinelover
Culinary Personality, Food & Wine Blogger
Author of the cookbook: Cuisines, Corkscrews & Cultures
Level-2 Certified world-renowned – “WSET: Wine, Spirit, Education, Trust”
Level-2 Certified Sommelier
Winner of 2019 “Salice Salentino USA Bloggers” Award
Brand Strategist

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