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Creamy Shrimp and Grits

Yield Makes about 8 servings

Ingredients

  • 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

  1. 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.

  2. 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.

  3. 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.

  4. *Verjuice is an acidic, sour liquid made from grapes. It's used like lemon juice or wine to heighten flavor.

Hot and Hot Fish Club, Birmingham, Alabama