I fell in love with shrimp and grits while living in Charleston, South Carolina, where I attended culinary school. On trips back home to Georgia, I’d bring a cooler of fresh shrimp. My grandmother Tom would stand on one side of the stove stirring the grits while I peeled the shrimp on the other side. We were quite a team.
Atlantic Shrimp and Grits
- 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
- 3½ oz. prosciutto, chopped
- 1 jalapeno pepper, seeded and diced
- 1 cup chopped white onion
- 2 garlic cloves, minced
- ⅓ cup dry white wine
- 1½ cups chopped tomato
- ½ tsp chopped fresh thyme, plus sprigs for garnish
- ½ tsp lemon zest
- ½ tsp salt
- ½ tsp freshly ground black pepper
- Peel shrimp, leaving tails on; devein, if desired. Cover and chill.
- 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.
- Melt butter in a large skillet over medium heat. Add prosciutto, and cook 3 minutes or until lightly browned. Add jalapeno 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.
- 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.