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Category: Fish and Seafood
Prep Time: Cook Time: Total Time:
4 1/4 cups chicken stock
3/4 cup milk
3 tablespoons butter
1 garlic clove, minced
1 cup stone-ground grits
2 tablespoons corn oil
4 ounces country ham, cut into thin strips
3 shallots, finely chopped
2 cloves garlic, finely chopped
2 pounds large (21/25) shrimp, peeled and deveined
1/2 cup dry white wine
1 15-ounce can diced tomatoes, drained, juice reserved
1/4 cup parsley, chopped
1/4 cup chives, chopped
Coarse salt and freshly ground black pepper
Using a large saucepan over medium high heat, bring chicken stock, milk, butter and garlic to boil. Gradually whisk in corn grits. Return to boil, whisking constantly. Reduce heat to low, simmer uncovered until grits thicken, whisking often, 45 to 60 minutes.
Meanwhile, heat the oil in large saute pan over medium heat. Add ham and cook until crispy, 3 to 4 minutes. Remove to a plate. Add shallots and saute until tender, about 2 minutes. Add garlic and shrimp and saute 2 minutes. Using slotted spoon, transfer shrimp to large bowl.
Add white wine and boil until reduced to a syrupy consistency, about 5 minutes. Add drained diced tomatoes and half of reserved ham. Simmer until slightly thickened, about 2 minutes. Add parsley, chives and shrimp, simmer until shrimp are warmed through, about 2 minutes. If needed, thin sauce with reserved tomato juices. Season with salt and pepper. Spoon grits into shallow bowls. Top each serving with shrimp mixture. Garnish with remaining ham and serve immediately. Serves 4 to 6
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SHRIMP & GRITS WITH COUNTRY HAM
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Category: Fish and Seafood
Prep Time: Cook Time: Total Time:
4 1/4 cups chicken stock
3/4 cup milk
3 tablespoons butter
1 garlic clove, minced
1 cup stone-ground grits
2 tablespoons corn oil
4 ounces country ham, cut into thin strips
3 shallots, finely chopped
2 cloves garlic, finely chopped
2 pounds large (21/25) shrimp, peeled and deveined
1/2 cup dry white wine
1 15-ounce can diced tomatoes, drained, juice reserved
1/4 cup parsley, chopped
1/4 cup chives, chopped
Coarse salt and freshly ground black pepper
Using a large saucepan over medium high heat, bring chicken stock, milk, butter and garlic to boil. Gradually whisk in corn grits. Return to boil, whisking constantly. Reduce heat to low, simmer uncovered until grits thicken, whisking often, 45 to 60 minutes.
Meanwhile, heat the oil in large saute pan over medium heat. Add ham and cook until crispy, 3 to 4 minutes. Remove to a plate. Add shallots and saute until tender, about 2 minutes. Add garlic and shrimp and saute 2 minutes. Using slotted spoon, transfer shrimp to large bowl.
Add white wine and boil until reduced to a syrupy consistency, about 5 minutes. Add drained diced tomatoes and half of reserved ham. Simmer until slightly thickened, about 2 minutes. Add parsley, chives and shrimp, simmer until shrimp are warmed through, about 2 minutes. If needed, thin sauce with reserved tomato juices. Season with salt and pepper. Spoon grits into shallow bowls. Top each serving with shrimp mixture. Garnish with remaining ham and serve immediately. Serves 4 to 6
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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