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Shrimp & Grits with Kim Crawford Rosé

rose wine

This food and wine pairing are making our mouth water! This is the perfect recipe for your Mother’s Day celebrations and/or spring lunches.

roseKim Crawford Rosé Tasting Notes:  Rosé wines come in a range of colors and can be made from a variety of red grapes.  This particular one is a beautiful deep salmon color that immediately draws the eye.  Part of the reason it has such a rich, sunset shade is that it is made from a combination of Merlot and Malbec grapes, which is a bit unusual.  But the marriage of the two is quite successful.  The nose will immediately tell you it is from New Zealand – it has a grapefruit, almost grassy smell that reminds you of Sauvignon Blanc.  But once you taste it, all thoughts of a disguised white wine fall away.  It is crisp and dry but so fruity that you might think it has some sweetness to it.   You can savor the strawberry and melon flavors of summer while lingering over the mineral and green apple finish.  Serve very chilled next to classic Southern Shrimp and Grits!


Shrimp and Grits – an all time Southern Classic

  • Grits:  
    • 2 cups water
    • 1 (14-ounce) can chicken broth
    • 3/4 cup half-and-half
    • 3/4 teaspoon salt
    • 1 cup regular grits
    • 3/4 cup shredded Cheddar cheese
    • 1/4 cup grated Parmesan cheese
    • 2 tablespoons butter
    • 1/2 teaspoon hot sauce
    • 1/4 teaspoon white pepper
  • To Make: Bring first 4 ingredients to a boil in a medium saucepan; gradually whisk in grits. Reduce heat, and simmer, stirring occasionally, 10 minutes or until thickened. Add Cheddar cheese and next 4 ingredients. Keep warm.
  • Shrimp
    • 3 bacon slices
    • 1 pound medium-size shrimp, peeled and deveined
    • 1/4 teaspoon black pepper
    • 1/8 teaspoon salt
    • 1/4 cup all-purpose flour
    • 1 cup sliced mushrooms
    • 1/2 cup chopped green onions
    • 2 garlic cloves, minced
    • 1/2 cup low-sodium, fat-free chicken broth
    • 2 tablespoons fresh lemon juice
    • 1/4 teaspoon hot sauce
    • Flat leaf parsley for garnish
  •  To Make: Cook bacon in a large skillet until crisp; remove bacon, and drain on paper towels, reserving 1 tablespoon drippings in skillet. Crumble bacon, and set aside.
    • Sprinkle shrimp with pepper and salt; dredge in flour.
    • Sauté mushrooms in hot drippings in skillet 5 minutes or until tender. Add green onions, and sauté 2 minutes. Add shrimp and garlic, and sauté 2 minutes or until shrimp are lightly brown. Stir in chicken broth, lemon juice, and hot sauce, and cook 2 more minutes, stirring to loosen particles from bottom of skillet.
  • Serve shrimp mixture over hot cheese grits. Top with crumbled bacon and add a sprig of parley.


Top photo by: Meca