Shrimp and Grits with Riverbench Reserve Chardonnay

We have proven that even the most sophisticated palates enjoy this lowcountry dish, and it’s just as easy to make in your own home! Our Reserve Chardonnay has recently gone through a dramatic change- the oak is so beautifully integrated that it’s really an amazing match with this dish. Give it a try!

• 4 cups chicken broth
• 1/3 cup heavy cream
• 1 cup quick cooking grits
• 3 tablespoons butter
• 1 tbsp. flour
• ½ onion, finely chopped
• 3 cloves of garlic, minced
• 1 green bell pepper, finely chopped
• 6 ounces diced tasso ham (or smoked sausage)
• 2 lb. fresh shrimp (I prefer the smaller ones for this dish- easier to scoop up!)
• ¼ cup white wine
• Chopped fresh green onions, to garnish
• Salt and pepper

To prepare the grits, use a large, heavy bottomed saucepan and bring the chicken stock and cream to a simmer. Whisk in the grits and a pinch of salt. Stir constantly, keeping at a low simmer, until thickened. This will take about 5 minutes or so. Stir in a tablespoon of the butter and keep warm.

For the sauce, heat a large cast iron skillet on medium heat. Melt the remaining 2 tablespoons of butter and add the onion, garlic, and bell pepper. Sauté until soft and fragrant, or about 2 minutes. Add the tasso ham and cook through until slightly browned. Add the white wine and bring to a boil. Add the flour, whisking constantly, until thickened. Season with salt and pepper. Finally, add the shrimp- these will cook quickly in the hot sauce. Within a minute they will be pink and ready to eat! No one likes an overcooked shrimp.

Serve the shrimp and sauce over the grits and pour a big glass of Reserve Chardonnay to go along with it. Want to cheat? Check out for an easy to make kit!