© 2012 Rebecca Lang Cooks, LLC/Oxmoor House. Recipe adapted from Around the Southern Table: Coming Home to Comforting Meals and Treasured Memories (Oxmoor House, Oct 2012)
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.