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Atlantic Shrimp and Grits

 
Makes: 4 servings

Ingredients

  • 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
  • oz. prosciutto, chopped
  • 1 jalapeno pepper, seeded and diced
  • 1 cup chopped white onion
  • 2 garlic cloves, minced
  • cup dry white wine
  • 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

Instructions

  • 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.
 
Atlantic Shrimp and Grits Copyright © Rebecca Lang Cooks | rebeccalangcooks.com