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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
2 tablespoons butter |
2 garlic cloves, minced |
1 tablespoon chopped fresh thyme |
1 cup chicken broth |
1 cup heavy whipping cream |
1 cup water |
1 cup stone-ground yellow grits |
1/4 teaspoon salt |
1/4 teaspoon 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 teaspoon chopped fresh thyme |
2 3/4 pounds 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 tablespoon chopped fresh parsley |
garnishes: julienned prosciutto, crumbled cooked bacon, chopped fresh chives |
Directions:
1. Melt 2 tablespoons butter in a large saucepan. Add garlic and 1 tablespoon thyme; sauté 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; sauté 30 seconds. Add shrimp, and cook 7 minutes. Remove shrimp from skillet. Add verjuice, and cook 6 minutes over medium heat or until most 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.
4. *Verjuice is an acidic, sour liquid made from grapes. It's used like lemon juice or wine to heighten flavor.
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