Name: Shrimp and Grits
Ingredients: 1 pound large shrimp, peeled and deveined; 2 tsp Cajun seasonings; 2 Tb olive oil; 2 cloves garlic, minced; 1/4 cup finely diced Tasso ham**; 1/4 cup dry white wine (or cooking wine); 2 Tb finely chopped fresh flat leaf parsley; 1/2 cup chicken stock; 4 cups Creamy Stone Ground Grits, warm–Recipe follows–make grits first; 2 Tb butter; salt and pepper to taste; 2 Tb finely sliced scallions; 2 cups chicken stock; 2 cups milk; 1 cup stone-ground grits; kosher salt and freshly ground pepper

Description

Wonderful cajun flavored shrimp over creamy stone ground grits is a true Southern dish that hits the spot every time!

Ingredients

Scale

1 pound large shrimp, peeled and deveined
2 tsp Cajun seasonings
2 Tb olive oil
2 cloves garlic, minced
1/4 cup finely diced Tasso ham**
1/4 cup dry white wine (or cooking wine)
2 Tb finely chopped fresh flat leaf parsley
1/2 cup chicken stock
4 cups Creamy Stone Ground Grits, warm–Recipe follows–make grits first
2 Tb butter
salt and pepper to taste
2 Tb finely sliced scallions

**Tasso ham is a spicy, peppery smoked pork often used in Cajun cooking. If you cannot find it, you can substitute cooked bacon.

Creamy Stone Ground Grits

2 cups chicken stock
2 cups milk
1 cup stone-ground grits
kosher salt and freshly ground pepper

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Instructions

Place shrimp in a large mixing bowl and toss with the Cajun seasonings. In a large saucepan over medium heat, warm the oil until a few droplets of water sizzle when carefully sprinkled in the pan. Add the shrimp, garlic, and ham, and cook, stirring occasionally until the shrimp are lightly browned, about 3-4 minutes. Add the wine and parsley. Cook until the liquid is reduced in volume by half, about 2 minutes. Add the stock and over high heat, bring the mixture to a boil. Remove from the heat.
Portion warm grits into the serving bowls and using tongs, place equal portions of shrimp over the grits.
Return the sauce to the stovetop and over high heat, bring to a boil. Reduce heat to medium and cook until reduced in volume by half, about 2 minutes. Remove from the heat and whisk in the butter until melted and well incorporated. Season with salt and pepper to taste. Spoon the sauce over the shrimp and grits, and garnish with scallions. Serve immediately.

Grits:

In a large saucepot combine the chicken stock and milk. Over medium-high heat, bring the mixture to a boil. Whisk in the grits and season with slat and pepper to taste. Reduce the heat to low, cover and cook, whisking often, until the liquid is absorbed, about 35-40 minutes. Adjust seasonings as needed. Serve hot. Makes 4 cups
*variations: stir in a cup of shredded sharp cheddar cheese–yum!