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Margerum Wine Company

Shrimp and Grits

Shrimp and Grits
Recipe Date:
Serving Size:
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Imperial (US)
  • 8 tbsps Salted Butter
  • 48 Large Wild Gulf Shrimp (peeled and deveined)
  • Salt
  • 2 cups small diced Andouille Sausage
  • Crushed Red Pepper
  • 1/4 cup Chiffonade of Fresh Basil
  • 1/2 cup chopped green onions, green tops only
  • 1 recipe Creamy stone ground grits (recipe follows)
  • 2 cups Creole Sauce (recipe follows)

In two large sauté pans, over medium heat, add two tablespoons of the butter to each pan, melt the butter.  Add half of the shrimp and sausage to each pan.  Season with salt and pepper.  Saute for 2 minutes.  Add 1 cup of the Creole Sauce and half of the basil to each pan.  Continue to sauté until the shrimp are completely cooked,   about 4 to six minutes.  Remove from the heat and stir in the remaining butter and green onions.  To serve, spoon the grits in the center of each plate.  Spoon the grits over the grits and serve. 



1 1/4 cups mayonnaise
1/4 cup mustard (Creole mustard if possible)
1 Tbsp sweet paprika
1-2 teaspoons Cajun or Creole seasoning
2 teaspoons prepared horseradish
1 teaspoon pickle juice (dill or sweet, your preference)
1 teaspoon hot sauce (preferably Tabasco)
1 large clove garlic, minced and smashed

Mix all the ingredients together in a medium bowl. It is better if left for a few hours to let the flavors meld. Keep refrigerated.




5 cups whole milk

2 tablespoons butter


freshly ground white pepper

2 cups stone ground grits


In a saucepan over medium heat, combine the milk and butter.  Season with salt and pepper.  Bring the milk to a boil, and reduce the heat to a simmer.  Slowly stir in the grits.  Cook until the grits are tender, about 25 minutes.  **If the grits are too thick, slowly stir in


½ cup of milk at a time, until desired texture is reached.


Yields: 8 servings