Carolina Shrimp With Creamy Grits
From wolfpackjack 15 years ago
- 105 minutes to make
- Serves 4
I had this traditional low-country dish (from chef James Clark, executive chef at Palette in downtown Washington) at a friends house yesterday for Christmas Brunch... incredible...Note: the long cook time is for slow cooking the grits.
Ingredients
- -- For the grits --- shopping list
- 4 cups water plus additional as necessary shopping list
- 3 cups milk half-and-half or heavy cream shopping list
- 2 cups grits preferably Anson Mill; not instant) shopping list
- 4 to 8 tablespoons unsalted butter shopping list
- salt and freshly cracked black pepper shopping list
- -- For the shrimp -- shopping list
- 6 tablespoons bacon drippings (from about 1/2 pound bacon) shopping list
- 3 medium onions halved and sliced into thin wedges shopping list
- 16 large shrimp peeled (if desired) and deveined shopping list
- Freshly cracked black pepper shopping list
- 1/2 pound country ham cut into matchstick-size strips shopping list
- 2 cups Madeira shopping list
- 2 cups heavy cream shopping list
- 3 tablespoons mixed fresh chopped herbs (such as chives, chervil, thyme and a little cilantro) shopping list
How to make it
- -- For the grits:
- In a pot over medium heat, bring 4 cups of water and the milk, half-and-half or cream to a gentle simmer. Using a wooden spoon, stir in the grits. Cook, stirring constantly, for 5 minutes. Then reduce the heat to medium-low and cook, stirring and scraping the bottom of the pot frequently to prevent the grits from scorching and sticking, for 11/2 hours.
- It may be necessary to add additional water; if this is the case, warm it over medium heat before adding. Remove from the heat, add the butter and stir until it melts. Season with salt and pepper to taste.
- Cover to keep warm.
- -- For the shrimp:
- In a large skillet over medium heat, heat 3 tablespoons of bacon drippings.
- Add the onions and cook, stirring occasionally, until softened, golden-brown and caramelized, about 25 minutes.
- Transfer the onions to a plate; set aside.
- Heat the remaining 3 tablespoons of bacon drippings over medium heat.
- Season the shrimp with pepper, add to the skillet and cook, without turning, for about 1 minute.
- Turn the shrimp, add the ham and cook for another minute.
- Transfer the shrimp and ham to a plate; set aside.
- Return the onions to the skillet, add the Madeira and simmer until 1/2 to 1/3 cup remains, about 20 minutes.
- Add the cream and simmer very gently until it reduces by a little more than half.
- Add the shrimp, ham and fresh herbs, taste and, if desired, season with pepper accordingly.
- To serve, divide the grits among individual plates and spoon the shrimp and sauce over the top.
The Rating
Reviewed by 8 people-
Yum! This sounds fantastic
jett2whit
in Union City loved it
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AWESOME - High 5
chef_irish
in Gainesville loved it
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~Hello~
This is 'THE' "5"FORK!!!!! Recipe
for 'Low-Country' Shrimp and Creamy Grits
that I have been searching for~
The Grits I am familiar with how to cook~
I have been using the 'Gullah' or
New Orleans recipe that uses...more
mjcmcook
in Beach City loved it
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