New Orleans Shrimp and Grits

Roadhouse Winery

240 Center St
Healdsburg, CA 95448

Pair our New Orleans–style shrimp and grits with Roadhouse Russian River Pinot Noir.

  • 2 cups milk, plus more as needed
  • 1 cup grits
  • 4 tablespoons unsalted butter, plus more as needed
  • 10 to 15 shrimp, peeled, with heads on
  • Salt and freshly ground pepper, to taste
  • Olive oil as needed
  • 2 tablespoons diced shallots
  • 1 tablespoon minced garlic
  • 1/4 cup Roadhouse white wine
  • 1/2 cup chicken stock
  • 1 tablespoon fresh lemon juice
  • Apple cider vinegar, to taste


In a saucepan over medium-high heat, bring the milk to a boil. Add the grits and simmer until thick and the grits are cooked, adjusting the thickness with more milk and butter as needed.  
Season the shrimp with salt and pepper. In a large sauté pan over high heat, warm some olive oil. Add the shrimp and sear. Add the shallots and garlic and cook, stirring occasionally. Add the wine and deglaze the pan, stirring to scrape up the browned bits. Simmer over medium heat until the wine is almost evaporated. Add the stock and simmer until reduced by half. Add a splash of lemon juice and apple cider vinegar to taste. Mount with the 4 tablespoons butter until slightly thick. The total cooking time should be 3 to 4 minutes.

Transfer the grits to plates and place the shrimp on top. Drizzle a ladleful of the pan sauce over the top and serve.