Carolina Shrimp With Creamy Grits
photo by threeovens
- Ready In:
- 2hrs 20mins
- Ingredients:
- 15
- Yields:
-
8 appetizers
- Serves:
- 8
ingredients
-
For the grits
- 4 cups water, plus additional as necessary
- 3 3 cups half-and-half or 3 cups heavy cream
- 2 cups grits, not instant
- 4 -8 tablespoons unsalted butter
- salt & freshly ground black pepper
- freshly cracked black pepper
-
For the shrimp
- 6 tablespoons bacon drippings (from about 1/2 pound bacon)
- 3 medium onions, halved and sliced into thin wedges
- 16 large shrimp, peeled (peeling optional)
- freshly cracked black pepper
- 1⁄2 lb country ham, cut into matchstick-size strips
- 2 cups madeira wine
- 2 cups heavy cream
- 1 pinch nutmeg (optional)
- 3 tablespoons fresh herbs, chopped (such as chives, chervil, thyme and a little cilantro)
directions
- Heat 4 cups water and milk (or half n half or heavy cream) over medium heat to a simmer.
- Stir in the grits using a wooden spoon; cook, stirring constantly, for 5 minutes.
- Reduce heat and cook, stirring (and scraping) frequently, to prevent the grits from sticking, 30 minutes (you probably will need to add additional water).
- Remove from heat, stir in butter, season with salt and pepper; cover to keep warm.
- Heat 3 tablespoons bacon drippings in a large skillet over medium heat.
- Add onions and cook, stirring occasionally, until softened and caramelized (golden brown), about 25 minutes; remove to a plate and set aside.
- Heat the remaining 3 tablespoons of bacon drippings over medium heat.
- Season shrimp with pepper and add to skillet; cook for one minute.
- Add ham and cook another minute; transfer to plate and set aside.
- Return onions to skillet, add Madeira and simmer about 20 minutes until reduced to less than 1/2 cup; watch carefully because once it starts to reduce it will evaporate very quickly.
- Add cream and nutmeg, if using, simmer until it reduces by about half again.
- Return shrimp and ham, add fresh herbs, season with pepper if needed.
- To serve, divide the grits among individual plates and spoon the shrimp and sauce over the top.
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RECIPE SUBMITTED BY
LucyS-D
Brentwood, 72
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