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RECIPE # 4906 ATLANTIC SHRIMP & GRITS Tue. Oct. 16, 2012

RECIPE # 4906 ATLANTIC SHRIMP & GRITS Tue. Oct. 16, 2012

CREATED Oct 16, 2012

REBECCA LANG / COOKBOOK AUTHOR / "AROUND THE SOUTHERN TABLE"

2 lb. unpeeled, large raw shrimp

4 cups chicken broth

1 (12-oz.) can evaporated milk

1 tsp. salt

1 cup uncooked stone-ground grits

2 Tbsp. unsalted butter

31⁄2 oz. prosciutto, chopped

1 jalapeño pepper, seeded and diced

1 cup chopped white onion

2 garlic cloves, minced

1⁄3 cup dry white wine

11⁄2 cups chopped tomato

1⁄2 tsp. chopped fresh thyme, plus sprigs for garnish

1⁄2 tsp. lemon zest

1⁄2 tsp. salt

1⁄4 tsp. freshly ground black pepper

1. Peel shrimp, leaving tails on; devein, if desired. Cover and chill.

2. Bring broth and next 2 ingredients to a boil over medium heat. Add grits; reduce heat to low. Cook, whisking often, 30 minutes or until creamy and tender. (If grits become too thick, add up to 1⁄4 cup water to thin.) Remove from heat, and keep warm.

3. Melt butter in a large skillet over medium heat. Add prosciutto, and cook 3 minutes or until lightly browned. Add jalapeño and next 2 ingredients. Cook, stirring occasionally, 5 minutes or until onion is tender. Stir in wine. Cook 1 minute, stirring to loosen particles from bottom of skillet.

4. Add chopped tomato, and cook 3 minutes. Add shrimp, thyme, and remaining ingredients. Cover and cook 7 to 8 minutes or just until shrimp turn pink. Top each serving of grits with shrimp mixture, and garnish, if desired.

Makes: 4 servings Hands-on Time: 40 min. Total Time: 1 hr., 25 min.