Creamy Shrimp Grits With Prosciutto

By á-174942

Ingredients

• GRITS:
• 4 1/4 cups chicken stock (or canned low-salt chicken broth)
• 3/4 cup whipping cream
• 6 tablespoons butter - (3/4 stick)
• 1 garlic clove minced
• 1 cup corn grits, such as Arrowhead Mills see * Note
• SHRIMP:
• 1/4 cup butter - (1/2 stick)
• 1/3 cup finely-chopped shallots
• 1 large garlic clove minced
• 2 pounds uncooked large shrimp peeled, deveined
• 1/2 cup dry white wine
• 1 can diced tomatoes in juice - (14 1/2 oz) drained, with
• juices reserved
• 4 ounces prosciutto cut thin strips
• 1/4 cup chopped fresh parsley
• 1/4 cup chopped fresh chives
• Salt to taste
• Freshly-ground black pepper to taste

Details

Servings 1

Preparation

Step 1

* Note: Corn grits, also known as polenta, are available at Italian markets, natural foods stores and some supermarkets. If unavailable, substitute 1 cup regular yellow cornmeal and cook about 8 minutes.

For Grits: Bring chicken stock, whipping cream, butter and garlic to boil in heavy large saucepan. Gradually whisk in corn grits. Return to boil, whisking constantly. Reduce heat to low. Simmer uncovered until grits thicken, whisking often, about 15 minutes.

For Shrimp: Melt 1/4 cup butter in heavy large skillet over medium-high heat. Add shallots and garlic and sauté until tender, about 4 minutes. Add shrimp and sauté 2 minutes. Using slotted spoon, transfer shrimp to large bowl. Add white wine to skillet and boil until reduced to glaze, about 5 minutes. Add drained diced tomatoes and half of prosciutto and simmer until slightly thickened, about 2 minutes. Add parsley, chives and sautéed shrimp and simmer until shrimp are warmed through, about 2 minutes. Thin sauce with some of reserved tomato juices, if desired. Season to taste with salt and pepper.

Spoon corn grits into shallow bowls. Top each serving with shrimp-prosciutto-tomato mixture, dividing equally. Garnish with remaining prosciutto strips and serve immediately.

This recipe yields 6 (first-course) or 4 (main-course servings).