white wine and butter that goes well with pasta or crusty bread. Bobbi Lin for The New York Times Using plenty of lemon is the secret to this tangy, creamy shrimp salad. David Malosh for The New ...
Once the grits are cooked but still have a bite to them, like al dente pasta ... but the shrimp juices deepen the flavor of the dish as they cook in the grits. Best of all, the shrimp do not ...