Rebecca Lang’s Atlantic Shrimp and Grits
{{#rendered}} {{/rendered}}(Jennifer Davick)
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.
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Servings: 4
Ingredients:
2 pound unpeeled, large raw shrimp (16/20 count)
{{#rendered}} {{/rendered}}4 cup chicken broth
1 12 oz Can evaporated milk
1 teaspoon salt
{{#rendered}} {{/rendered}}1 cup uncooked stone-ground grits
2 tablespoon unsalted butter
3 1/2 ounce prosciutto, chopped
{{#rendered}} {{/rendered}}1 Jalapeño pepper, seeded and diced
1 cup Chopped white onion
2 Garlic cloves, minced
{{#rendered}} {{/rendered}}1/3 cup dry white wine
1 1/2 cup chopped tomatoes
1/2 teaspoon chopped fresh thyme
{{#rendered}} {{/rendered}}1/2 teaspoon lemon zest
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
{{#rendered}} {{/rendered}}Preparation:
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.
{{#rendered}} {{/rendered}}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.