Ingredients
-
-
4
-
3
-
2
-
4 - 8
-
-
-
-
6
-
3
-
16
-
-
1/2
-
2
-
2
Directions
Carolina Shrimp With Creamy Grits, This is a traditional Southern dish If you prefer your grits thinner just add a little warm water or warmed milk Adapted from chef James Clark, executive chef at Palette in Washington, DC , This is a traditional Southern dish If you prefer your grits thinner just add a little warm water or warmed milk Adapted from chef James Clark, executive chef at Palette in Washington, DC
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Steps
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1
Done
|
Heat 4 Cups Water and Milk (or Half N Half or Heavy Cream) Over Medium Heat to a Simmer. |
|
2
Done
|
Stir in the Grits Using a Wooden Spoon; Cook, Stirring Constantly, For 5 Minutes. |
|
3
Done
|
Reduce Heat and Cook, Stirring (and Scraping) Frequently, to Prevent the Grits from Sticking, 30 Minutes (you Probably Will Need to Add Additional Water). |
|
4
Done
|
Remove from Heat, Stir in Butter, Season With Salt and Pepper; Cover to Keep Warm. |
|
5
Done
|
Heat 3 Tablespoons Bacon Drippings in a Large Skillet Over Medium Heat. |
|
6
Done
|
Add Onions and Cook, Stirring Occasionally, Until Softened and Caramelized (golden Brown), About 25 Minutes; Remove to a Plate and Set Aside. |
|
7
Done
|
Heat the Remaining 3 Tablespoons of Bacon Drippings Over Medium Heat. |
|
8
Done
|
Season Shrimp With Pepper and Add to Skillet; Cook For One Minute. |
|
9
Done
|
Add Ham and Cook Another Minute; Transfer to Plate and Set Aside. |
|
10
Done
|
Return Onions to Skillet, Add Madeira and Simmer About 20 Minutes Until Reduced to Less Than 1/2 Cup; Watch Carefully Because Once It Starts to Reduce It Will Evaporate Very Quickly. |
|
11
Done
|
Add Cream and Nutmeg, If Using, Simmer Until It Reduces by About Half Again. |
|
12
Done
|
Return Shrimp and Ham, Add Fresh Herbs, Season With Pepper If Needed. |
|
13
Done
|
to Serve, Divide the Grits Among Individual Plates and Spoon the Shrimp and Sauce Over the Top. |
