Issue date:  February, 2012
Recipe courtesy: of Devie Friedman, New Orleans, LA; Cheese grits courtesy of The Plantation Cookbook
Servings:  Serves 8
Pairings:  Mumm Napa Brut Sparkling 

Ingredients

• 1 stick butter
• 2/3 cup finely chopped shallots
• 2-3 cloves garlic, finely chopped
• 4 pounds uncooked large Louisiana shrimp, peeled and deveined
• 1 cup dry white wine
• 2 14-ounce cans diced tomatoes, drained
• 8 ounces prosciutto, cut in strips (optional)
• 1/2 cup chopped fresh parsley
• ½ cup chopped fresh chives or green onions
• 1 tablespoon chopped fresh dill
• 1 tablespoon Worcestershire sauce
• salt, to taste
• freshly ground black pepper, to taste
• favorite Louisiana hot sauce, to taste
• Baked Cheese Grits (recipe follows)

Instructions: 

Melt butter in heavy large skillet over medium-high heat. Add shallots and garlic and sauté until tender, about 4 minutes. Add shrimp and sauté 2 minutes. Transfer shrimp to a large bowl with a slotted spoon. 

Add white wine to skillet and boil until reduced to a glaze, about 5 minutes. Add drained diced tomatoes and prosciutto (if using). Simmer until slightly thickened, about 4 minutes. 

Add remaining ingredients and shrimp. Cook another 2-3 minutes until shrimp are heated through. Season with salt, pepper, and hot sauce. Serve over cheese grits.

Baked Cheese Grits:

• 1 1/2 cups grits
• 6 cups water
• 2 1/2 teaspoons salt
• 1 stick butter
• 1/4 teaspoon cayenne
• 3 eggs, beaten
• 1 pound sharp cheddar cheese, grated, in all
• 1 tablespoon chopped fresh parsley

Preheat oven to 350°F. Butter a 2 1/2-quart baking dish and set aside. Add grits to boiling salted water, and cook according to package directions. Add butter, cayenne, eggs, and 14 ounces of cheese, mixing well. Pour into baking dish; top with remaining cheese, and bake 1 hour and 15 minutes or until lightly browned and set in the center. Garnish with parsley.