Murrieta's Well's Spicy Shrimp & White Cheddar Grits

An easy to prepare and hearty dish with little bit of spice

Servings: 4

Cook Time: 30 minutes

Pair With: Murrieta’s Well 2016 Dry Rosé

Source: Recipe and photo courtesy of Murrieta's Well


1 tablespoon cumin 

1 tablespoon onion powder

1 tablespoon garlic powder

3 tablespoons smoked paprika

3 tablespoons chili powder

7 tablespoons olive oil

4 tablespoons butter

2 pounds extra-large shrimp, peeled and deveined

salt and pepper


2 cups water

2  cups whole milk

1  cup white grits (or polenta)

4 tablespoons butter

½  cup sharp white cheddar cheese, grated

2 green onions, cut into small rings (the green part only)

salt and pepper


Combine spices in a small dish. Place prawns in a bowl and cover with 2 tablespoons of the olive oil. Rub the spice mixture on the shrimp and let marinate for at least 1 hour.

In a medium saucepan bring the water to a boil. Once boiling, add the milk and bring back to a boil. Reduce heat and slowly add the grits, whisking as you pour to prevent lumps. Continue to stir until the liquid is absorbed and the grits have lost their graininess and become creamy. Add butter and cheese, stirring until completely melted and combined. Season with salt and pepper. Just before serving stir in the green onions.

Sauté the marinated shrimp in a small saucepan over medium heat with the butter and remaining olive oil. Sauté until tender and pink (around 2–3 minutes). Season with salt and pepper. Serve the grits and top each plate with ~8 shrimp each.

Recipe Courtesy Of

Murrieta's Well

Named to honor Joaquin Murrieta, who first discovered the historic estate in the 1800s, Murrieta’s Well specializes in terroir-driven, limited production wine blends from its estate in the Livermore Valley.