- 2 tablespoons butter
- 2 garlic cloves, minced
- 1 tablespoon chopped fresh thyme
- 1 cup chicken broth
- 1 cup heavy whipping cream
- 1 cup water
- 1 cup stone-ground yellow grits
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 cup butter, divided
- 1/4 cup finely chopped celery
- 1/4 cup finely chopped green bell pepper
- 1/4 cup finely chopped shallots
- 1 teaspoon chopped fresh thyme
- 2 3/4 pounds large shrimp, peeled and deveined (about 64 shrimp)
- 8 ounces verjuice or dry white wine*
- 1/2 cup fresh lemon juice
- 1/2 cup finely chopped tomato
- 1 tablespoon chopped fresh parsley
- Garnishes: julienned prosciutto, crumbled cooked bacon, chopped fresh chives
How to Make It
Melt 2 tablespoons butter in a large saucepan. Add garlic and 1 tablespoon thyme; sauté 1 minute. Add broth, whipping cream, and 1 cup water. Bring to a boil; whisk in grits. Reduce heat to low; cook 10 minutes or until done, stirring occasionally. Season with salt and pepper. Keep warm.
Melt 2 tablespoons butter in a large skillet. Add celery and next 3 ingredients; sauté 30 seconds. Add shrimp, and cook 7 minutes. Remove shrimp from skillet. Add verjuice, and cook 6 minutes over medium heat or until most liquid has evaporated, stirring to loosen browned bits.
Reduce heat to low; whisk in remaining butter, 1 tablespoon at a time. Stir in lemon juice, tomato, and parsley. Serve over grits. Garnish, if desired.
*Verjuice is an acidic, sour liquid made from grapes. It's used like lemon juice or wine to heighten flavor.