Ingredients: |
Ingredients: Grits
4 1/4 Cups Chicken Stock
3/4 Cup Whipping Cream
6 T Butter
1 Garlic Clove, minced
1Cup Corn Grits (such as Arrowhead Mills)
Shrimp
1/4 Cup (1/2 Stick) Butter
1/3 Cup Finely Chopped Shallots
1 Large Garlic Clove, minced
2 Pounds Uncooked Large Shrimp, peeled and deveined
1/2 Cup Dry White Wine
1 14 1/2 Ounce Can Diced Tomatoes in Juice, drained, juice reserved
4 Ounces Proscuitto, cup in thin strips ( about one cup)
1/4 Cup Chopped Fresh Parsley
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Directions: |
Directions:For Grits
Bring chicken stock, whipping cream, butter and garlic to a boil in heavy large saucepan.
Gradually whisk in corn grits. Return to a boil, whisking constantly . Reduce heat to low.
Simmer uncovered until grits thicken, whisking often, about 15 minutes.
For Shrimp
Melt 1/4 cup butter in heavy large skillet over medium heat. Add shallots and garlic and sauté until tender, about 4 minutes.
Add shrimp and sauté 2 minutes. Using slotted spoon, transfer shrimp to large bowl.
Add white wine to skillet and boil until reduced to glaze, about 5 minutes. Add drained diced tomatoes and half of Proscuitto and simmer until slightly thickened, about 2 minutes.
Add parsley and sautéed shrimp and simmer until shrimp is warmed through, about 2 minutes. Thin sauce with reserved tomato juices, if desired. Season to taste with salt and pepper.
Spoon corn grits into shallow bowls. Top each serving with shrimp-Proscuitto -tomato mixture, dividing equally. Garnish with remaining Proscuitto strips and serve immediately. |
This recipe for Creamy Shrimp Grits with Prosciutto is from