If you follow me on Instagram you know that about 60% of my photographs contain food or wine. I have always enjoyed a good meal but after meeting my husband I became a bona fide foodie. Often I have thought of adding a food segment to Wonderland but since I don’t do the cooking (I know I’m lucky) it’s going to be up to the husband if you see more food posts.
For my mother’s birthday she requested my husband make Shrimp and Grits. This is definitely a comfort food dish that needs a red wine with a hint of sweetness to balance the spice. I suggest Once Upon A Vine Big Bad Blend*. The recipe he uses comes from chef Dean Fearing of Fearing’s in Dallas. We love his restaurant and visit anytime we are in town. (Last time I was there I was feeling a little pink.)
Craving this southern dish? You’ll find the recipe below! Also, please let me know in the comments if you’re interested in more food posts or should I just stick to fashion?
Cowboy Shrimp on White Corn Grits (From Dean Fearing)
8 shrimp (10-15 size) peeled and deveined
2 tablespoons garlic, minced
1/4 cup red onion, minced
2 tablespoons jalapeno, minced
1 teaspoon ground cumin
1/4 cup pinto beans, cooked
1/4 cup chopped tomato
2 tablespoons chopped cilantro
1/4 cup crumbled bacon
1/2-3/4 cup chicken stock
Salt to taste
Lime juice to taste
Tabasco to taste
2 cups creamy white corn grits, cooked according to package directions
Cilantro sprigs for garnish
Heat olive oil in heavy bottom saute pan until hot. Season shrimp with salt. Saute shrimp for approximately 2 minutes. Add garlic, onion, jalapeno, and cumin. Saute 1-2 minutes additionally then add beans, tomato, cilantro, bacon, and stock. Simmer until shrimp are cooked then season with salt, lime juice, and Tabasco.
Spoon 1/4-1/3 cup cooked grits in center of plate. Place 2 shrimp on top of the grits. Spoon sauce over shrimp and garnish with cilantro sprig. Serve.
- 1 1/2 cups water
- 3/4 cup whole milk, plus more as needed
- 1/4 cup heavy cream
- 3 tablespoons unsalted butter
- 1/2 teaspoon kosher salt, plus more as needed
- 1/4 teaspoon freshly ground white pepper, plus more as needed
- 3/4 cup yellow or white corn grits (not instant)
- 1/4 cup smoked gouda
- Combine the water, milk, cream, butter, salt, and white pepper in a medium saucepan with a tightfitting lid over medium heat and bring to a simmer.
- Stir in the grits and bring to a simmer again. Cook, without stirring, until the grits float to the surface, about 1 to 2 minutes. Cover, remove from heat, and let sit until all of the moisture has been absorbed, at least 10 minutes. Whisk until smooth, taste, and add more salt and white pepper as needed. Whisk in additional milk and add cheese as needed to reach the desired consistency.