Smoky Shrimp and Grits

Smoky Shrimp and Grits
Photo by Quentin Bacon


  • 0.5 teaspoon(s) hot paprika
  • 2 large garlic cloves
  • 0.25 cup(s) canola oil
  • Salt and freshly ground black pepper
  • 2 ounce(s) sharp white cheddar cheese
  • 1 pound(s) shelled and deveined medium shrimp
  • 0.25 cup(s) snipped chives
  • + 3 more ingredients
    • 0.75 cup(s) quick-cooking grits
    • 1.5 cup(s) baby spinach
    • 0.25 cup(s) dry white wine

In a medium saucepan, bring 3 cups of water to a boil. Gradually add the grits and a generous pinch of salt. Cover and cook over low heat, stirring occasionally, until the grits are thick and porridge-like, about 7 minutes. Season with salt and black pepper and stir in the cheddar cheese, baby sp...

View full recipe at Food & Wine


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