Creamy Shrimp and Grits

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

Preparation

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.