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Hot and Hot Shrimp & Grits

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
Cooked grits
2 rounded tbsp julienned, thinly sliced country ham
1 tbsp chopped fresh chives, for garnish

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