Creamy Shrimp Grits with Prosciutto Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Grits:
4 ¼ c. chicken stock or canned low-salt chicken broth
¾ c. whipping cream
6 T. (¾ stick) butter
1 garlic clove, minced
1 c. corn grits* (such as Arrowhead Mills)
Shrimp:
¼ c. (½ stick) butter
⅓ c. finely chopped shallots
1 large garlic clove, minced
2 lbs. uncooked large shrimp, peeled, deveined
½ c. dry white wine
1 14 ½ oz. can diced tomatoes in juice, drained, juice reserved
4 oz. prosciutto, cut into thin strips (about 1 c.)
¼ c. chopped fresh parsley
¼ c. chopped fresh chives
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Directions: |
Directions:For Grits:
Bring chicken stock, whipping cream, butter and garlic to boil in heavy large saucepan. Gradually whisk in corn grits. Return to boil, whisking constantly. Reduce heat to low. Simmer uncovered until grits thicken, whisking often, about 15 minutes.
For Shrimp:
Melt ¼ c. butter in heavy large skillet over medium-high heat. Add shallots and garlic and saute until tender, about 4 minutes. Add shrimp and saute 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 prosciutto and simmer until slightly thickened, about 2 minutes. Add parsley, chives and sauteed shrimp and simmer until shrimp are warmed through, about 2 minutes. Thin sauce with some of reserved tomato juices, if desired. Season to taste with salt and pepper.
Spoon corn grits into shallow bowls. Top each serving with shrimp-prosciutto-tomato mixture, dividing equally. Garnish with remaining prosciutto strips and serve immediately. |
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Number Of
Servings: |
Number Of
Servings:4 |
Personal
Notes: |
Personal
Notes: Substitution: I substituted regular quick grits for corn grits. I had to add more grits (at least double) until the consistency resembled normal grits. Just look at the back of the box and assume about what the box says for liquid to amount of grits and you should be fine.
I pre-cooked the shrimp mixture and just made the grits on the spot, so it is easy to make when having company.
Corn grits, also known as polenta, are available in Italian markets, natural foods stores and some supermarkets. If unavailable, substitute 1 cup regular yellow cornmeal and cook about 8 minutes.
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