Sunday, June 14, 2015

Kathy's Shrimp and Grits

I made this Friday night for dinner. I wanted a fresher, lighter take on traditional shrimp and grits. The versions that I have eaten in restaurants always seem to go overboard with cream and butter. Not that there's anything wrong with cream and butter, I just wanted a less heavy dish.


Serves 4 

1-2 tbl olive oil
6 tbl country ham, chopped (I used Benton's, but you could sub prosciutto or bacon)
1 red onion, chopped
2 stalks celery, chopped
1/2-1 red or yellow bell pepper, chopped (I didn't use this cause Jim doesn't like it.)
4 cloves garlic
1 tsp thyme

2 lbs cleaned, deveined shrimp seasoned with Emerils Essense or Cajun spice and salt
1 tbl flour
1/4 cup dry white wine
1 large tomato, chopped

2 green onions, chopped
Corn cut off 1 cob
Juice of 1 lemon
1 tbl hot sauce

In a large skillet saute the country ham, onion, celery, pepper and garlic with thyme and some black pepper.  Meanwhile, dry the shrimp and season liberally with emeril's essence, salt, and flour.  Add shrimp to the pan, sauteing until almost done.  Add wine and tomato and cook until sauce is thickened. Add a little water if too thick and season with black pepper.  Add green onions, corn, hot sauce, and lemon and cook another minute until everything is hot. Taste and correct salt and pepper.
Serve over grits.

Grits

Follow the package directions for 1 cup of grits, substituting chicken stock for water. Add a tbl of butter too. For creamier grits add an additional 1-2 tbl of cream cheese to the cooked grits. Season well with salt and black pepper.