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Shrimp: Creamy Shrimp and Grits

Source of Recipe


Coastal Living






List of Ingredients



• 2 Tbsp butter
  
• 2 cloves garlic, minced
  
• 1 Tbsp chopped fresh thyme
  
• 1 cup chicken broth
  
• 1 cup heavy whipping cream
  
• 1 cup water
  
• 1 cup stone-ground yellow grits
  
• 1/4 tsp salt
  
• 1/4 tsp freshly ground black pepper
  
• 1 cup butter, divided
  
• 1/4 cup finely chopped celery
  
• 1/4 cup finely chopped green bell pepper
  
• 1/4 cup finely chopped shallots
  
• 1 tsp chopped fresh thyme
  
• 2-3/4 lbs. large shrimp, peeled and deveined (about 64 shrimp)
  
• 8 ounces verjuice or dry white wine*
  
• 1/2 cup fresh lemon juice
  
• 1/2 cup finely chopped tomato
  
• 1 Tbsp chopped fresh parsley
  
• .
  
• Garnishes: julienned prosciutto, crumbled cooked bacon, chopped fresh chives
  






Instructions



1. Melt 2 tablespoons butter in a large saucepan. Add garlic and 1 tablespoon thyme; saute 1 minute. Add broth, whipping cream and 1 cup water. Bring to a boil; whisk in grits. Reduce heat to low; cook 10 minutes, or until done, stirring occasionally. Season with salt and pepper. Keep warm.
   
   
2. Melt 2 tablespoons butter in a large skillet. Add celery and next 3 ingredients; saute 30 seconds. Add shrimp, and cook 7 minutes. Remove shrimp from skillet. Add verjuice or wine, and cook 6 minutes over medium heat or until most of the liquid has evaporated, stirring to loosen browned bits.
   
   
3. Reduce heat to low; whisk in remaining butter, 1 tablespoon at a time. Stir in lemon juice, tomato and parsley. Serve over grits. Garnish, if desired.
   
   Makes about 8 servings.
   
   * Verjuice is an acidic, sour liquid made from grapes. It is used like lemon juice or wine to heighten flavor.