This recipe is from Chris Hastings, the executive chef at the Hot and Hot Fish Club in Birmingham, Ala.
|1||stick butter, cut into tablespoons|
|2||tbsp minced shallots (about 2 medium)|
|½||tsp chopped fresh thyme|
|¼||cup finely diced carrots|
|¼||cup finely diced celery|
|¼||cup finely diced onion|
|16 to 20||large shrimp, peeled and deveined|
|¼||cup cider vinegar|
|½||cup seeded and finely diced plum tomatoes (about 2 medium)|
|1||tbsp + 1 tsp fresh lemon juice|
|½||tsp chopped fresh parsley|
|2||rounded tbsp julienned, thinly sliced country ham|
|1||tbsp chopped fresh chives, for garnish|
Melt two tablespoons butter in a large skillet over moderately high heat. Add shallots and thyme and saute until softened, about 1 min. Add carrot, celery, and onion and continue to saute until softened, about 1 to 2 minutes. Add shrimp and continue to saute until the shrimp are cooked halfway, about 2 min. Add cider vinegar to skillet and simmer for 1 min. Add tomatoes and cook until the liquid is reduced by half, about 2 min. Reduce the heat to low and whisk in the lemon juice and remaining 6 tbsp of butter. Add parsley, then salt and pepper to taste. Continue to cook until the shrimp are just cooked through. Spoon a mound of grits on each plate, and top with the shrimp and sauce. Garnish each plate with 1 rounded tbsp of country ham and 1/2 tbsp of fresh, chopped chives. Serve immediately.