Carolina Shrimp With Creamy Grits
From wolfpackjack 16 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-
I meant to tell yah..I sometimes eat grits
like dessert..you know most peeps don't
know nothin bout grits... :()
Lil extra cooking..real cream and lots
a butter..and no not sugar..eeeekkk!!
lanacountry
in Macon loved it
-
Shrimp n grits..fish n grits..ohhh me..
let me know when yah get em on Dave!! OH
LAW!! :() 555555 lanacountry
in Macon loved it
-
Shrimp and grits are one of my favorite dishes of all times...and yours is just running over with flavor, Dave hon. Bacon drippings, country ham and shrimp with Madeira, heavy cream and fresh herbs over grits? Bliss on a plate, I'm tellin' you...I ...more
lunasea
in Orlando loved it
Reviews & Comments 9
-
All Comments
-
Your Comments
" It was excellent "
" It was excellent "
" It was excellent "
" It was excellent "
" It was excellent "
" It was excellent "
" It was excellent "
" It was excellent "