Garlic-Herb Shrimp and Tomatoes
Creamy Cheese Grits and Steamed Asparagus
Wine Recommendation
Matua Sauvignon Blanc
Ingredients
- ¾ lb peeled and deveined, large raw shrimp
- 1 Tbsp olive oil
- 1 cup grape tomatoes, halved
- ¼ cup white wine
- ½ (3.5-oz) stick garlic-and-herb butter
- 2 green onions, thinly sliced
Instructions
- Season shrimp lightly with salt and pepper. Cook shrimp in hot oil in a large skillet over medium-high heat 2 minutes per side or until just pink. Remove from skillet.
- Add tomatoes and wine to skillet; cook, stirring occasionally, until tomatoes are tender. Add butter, stirring until melted. Return shrimp to skillet; cook 1 minute, stirring until shrimp are coated with sauce.
- Serve over Creamy Cheese Grits recipe; sprinkle with onions.
Side Dish Ingredients
- 1 cup milk
- 2 cups water
- 1 cup quick-cooking grits
- ½ cup shredded mozzarella cheese
- ½ lb asparagus, trimmed
Side Dish Instructions
- Bring milk and water to a boil in a saucepan. Whisk in grits and desired amount of salt and pepper. Reduce heat to low, and cook 5 minutes, whisking occasionally until grits are done. Stir in cheese until melted.
- Place asparagus in a microwave-safe dish; cover and cook on HIGH 2 to 3 minutes or until crisp-tender; season with salt and pepper to taste.
Budget Friendly Meal Plan
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