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.
I also looked at a bazillion recipes for shrimp and grits. This one is it. Sounds perfect as it has just the right mix for liquid: Chicken stock for flavor, heavy cream for richness, and water to cut them both! I will be making this for Thanksgiving along with all the other delicious dishes. Can't wait to see how it turns out!
I had been wanting to make this dish for several months. I believe I picked the right recipe, after looking at @ 20 online. It was wonderful!! Only change I made was adding some smoked garlic Gouda to the grits. I will make this again.
Dangerously simple dish to make. The creamy grits were the perfect complement to the bright, lemony, and buttery sauce. I ended up using an extra 1/2 cup of chicken broth to make the grits creamier. This is going into permanent rotation.
This is a wonderful flavorful dish, simple yet great for entertaining. I am about to serve it again this weekend for 8. I changed the water from (1) cup to (2). Otherwise the grits cook in 4 minutes and look like scrambled eggs and not creamy. I add a spinach mixed green salad with orange slices and a balsamic ginger and lime evoo. For entertaining I add brushetta as an appetizer. Perfect! I am a Brit and didn't think I could ever eat grits but cooked this way is delish!
This is a wonderful recipe! I have made this twice for special occasions. In my opinion, it makes 4 very small portions...it makes 3 normal portions, 2 large portions.
The grits seemed to soldify a bit quickly, so I would start them in the middle of preparing the other items and a add a little more liquid.