Main Dish

Sweet T's Shrimp and Grits

Ramazzotti Wines

21015 Geyserville Avenue
Geyserville, CA 95441

Spicy and earthy for a cool fall or winter evening, this Southern classic pairs exquisitely with our robust and full-bodied Ricordo ("remembrance" in Italian) Zinfandel-based field-blend wine. For the shrimp stock recipe, see


  • 1 1/2 cups unsalted butter
  • 2 cups all-purpose flour
To prepare the roux, in a sauté pan, melt the butter. Gradually whisk in the flour and cook, stirring constantly, until the mixture turns golden brown, 20 to 25 minutes. Proceed with the shrimp and grits recipe, or let the roux cool completely and store in an airtight container in the refrigerator for up to 2 weeks. 


  • 1 cup Anson Mills Antebellum medium yellow or white quick grits
  • Spring water or filtered water
  • Fine sea salt, to taste
  • 2 to 3 tablespoons unsalted butter
  • 1/2 teaspoon freshly ground pepper
To prepare the grits, place the grits in a medium heavy-bottomed saucepan (preferably a Windsor saucepan) and cover them with 3 cups water. Stir once. Allow the grits to settle for 1 minute, then tilt the pan and skim off and discard the chaff and hulls with a fine tea strainer. Cover and let the grits soak overnight at room temperature. If you are not soaking the grits, add an additional 1/4 cup water and proceed to the next step.

Set the saucepan over medium heat and bring the mixture to a simmer, stirring constantly with a wooden spoon, until the first starch takes hold, about 5 minutes. Reduce the heat to low and cook, stirring frequently, until the grits are creamy and fully tender and hold their shape on a spoon, about 15 minutes if the grits were soaked or about 30 minutes if they weren't.  Season with 1 teaspoon salt and stir in the butter with vigorous strokes. Add more salt, if desired, and the pepper.


  • 1/4 cup diced red and yellow bell peppers (1/4-inch pieces)
  • Olive oil as needed
  • 1 tablespoon rice bran oil
  • 1 cup diced tasso ham or andouille sausage (1/2-inch pieces)
  • 1/4 cup white sweet corn, cut fresh from the cob
  • 3/4 cup shrimp stock
  • 1 to 2 tablespoons unsalted butter
  • 16 to 20 count shrimp or larger (preferably from Gulf of Mexico), peeled and deveined
  • 1 tablespoon roux (recipe above)
To prepare the shrimp, preheat the oven to 350°F.

On a baking sheet, toss the bell peppers with olive oil and spread in a single layer. Transfer to the oven and roast until just tender, 5 to 6 minutes. Set aside.

In a large sauté pan over medium-high heat, warm the rice bran oil. Add the tasso ham and cook, stirring occasionally, until lightly browned, 3 to 4 minutes. Add the corn and bell peppers and cook, stirring occasionally, for 2 to 3 minutes. Add the shrimp stock and bring to a simmer.  

In another sauté pan over medium-high heat, melt the butter. Add the shrimp and cook, stirring occasionally, until they turn pink, 2 to 3 minutes.

Transfer the shrimp to the pan with the vegetables and shrimp stock. Add the roux and continue to simmer until the mixture begins to thicken, 3 to 4 minutes.

Ladle the warm grits into a serving bowl or individual soup bowls. Top with the shrimp and sauce and serve.

Ramazzotti Wines

21015 Geyserville Avenue
Geyserville, CA 95441