The tomatoes and prosciutto in this recipe let the sweet flavor of the shrimp stand out. Be sure to use the freshest wild shrimp you can find for a truly divine taste.
- 2 pound unpeeled, large raw shrimp (16/20 count)
- 4 cup chicken broth
- 1 12 oz Can evaporated milk
- 1 teaspoon salt
- 1 cup uncooked stone-ground grits
- 2 tablespoon unsalted butter
- 3 1/2 ounce prosciutto, chopped
- 1 Jalapeño pepper, seeded and diced
- 1 cup Chopped white onion
- 2 Garlic cloves, minced
- 1/3 cup dry white wine
- 1 1/2 cup chopped tomatoes
- 1/2 teaspoon chopped fresh thyme
- 1/2 teaspoon lemon zest
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- Peel shrimp; devein, if desired.
- Bring broth, milk and salt to a boil over medium heat. Add grits; reduce heat to low. Cook, whisking often, 30 minutes or until creamy and tender. A layer will form on top of the grits as they cook; it melts with each stir. If grits become too thick, add 1/4 cup water to thin. Remove from heat and keep warm.
- Melt butter in a large nonstick skillet over medium heat. Add prosciutto, and cook 3 minutes or until lightly browned. Add jalapeño and onion and garlic. Cook, stirring occasionally, 5 minutes or until the onion is tender.
- Stir in wine. Cook, stirring to loosen particles from bottom of skillet, 1 minute.
- Add chopped tomatoes, 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.