Smoky Shrimp and Cheesy Grits
A rich Chardonnay with a smoky note, such as one from Napa Valley.
I've made this a few times, to universally rave reviews. The last time I made this recipe with gruyere cheese instead of cheddar, and stirred Better Than Bullion into the water instead of using stock. But I've used cheddar with regular stock before, and got excellent results as well. I also use stone-ground grits and add an extra cup of milk towards the end. I'm allergic to shellfish, so have never eaten this personally, but my guests always really love it.Read More