Shrimp & Creamy White Wine Sauce
Chef Tracey puts an elevated spin on the classic Lowcountry shrimp-and-grits combination. She sautés a generous portion of plump, succulent shrimp in a flavorful white wine reduction, enriched with the smoky essence of bacon, the tangy sweetness of sun-dried tomatoes, and just a touch of heavy cream. The savory shrimp take center stage, but the golden-fried grits cake—garnished with curls of fresh green onion—might just upstage them. It’s crisp on the outside, creamy inside, and lush with corn flavor. This indulgent meal will quickly become a regular favorite.
Nutritional facts
Protein
43g
Carbs
60g
Calories
720kcal
Fat
33g
Ingredients
Monterrey-Jack Cheese, Bacon, Canola and Olive Oil Blend, Sun Dried Tomatoes, Grits, Shrimp, Black Pepper, Garlic, Heavy Cream, Onion, Kosher Salt, Green Onion, White Wine, Italian Parsley, Chicken Stock
Contains milk, shellfish, soybeans.
Reviews
4.4
Based on 136 reviews
Nina · 07/09/25
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About Tracey Bloom
Chef Tracey Bloom, originally a New York native, took her talents south to Atlanta, Georgia, after graduating from the prestigious CIA (Culinary Institute of America). Chef Tracey earned her spot as one of the top 25 chefs in the city of Atlanta and has appeared on many shows, including Bravo’s Top Chef and Don’t Be Tardy. Bloom published her first cookbook, “Cooking in Full Bloom,” in October 2022. She has worked in some of the best restaurants in Atlanta, including the Buckhead Life Group, Table 1280, and Ray's Killer Creek. After many years in the restaurant scene, Chef started her own successful boutique catering company based out of Atlanta. In addition to all that, she can be found teaching cooking classes and participating in food and wine festivals around the country. In her spare time, she enjoys traveling, listening to Stevie Nicks, and spending time with her 6-year-old son, Kannon.
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