Kiss My (Shrimp and) Grits

By Treebs

Ingredients

• GRITS:
• 2 c reduced-sodium chicken broth
• 1 1/4 c fat-free milk
• 1 tsp kosher salt
• 1 c quick-cooking grits (not instant)
• 1 tbsp grated Pecorino Romano cheese
• SHRIMP:
• 24 (about 1 lb) peeled and deveined jumbo shrimp
• 1 tsp Old Bay Seasoning
• 1 1/2 tsp Olive Oil
• 2 oz lean smoked ham steak, finely chopped
• 1/4 c minced shallots
• 1/2 cup canned fire-roasted diced tomatoes with green chiles, drained
• 2/3 c reduced-sodium chicken broth
• 1 bay leaf
• Freshly ground black pepper
• 1 tbsp chopped fresh parsley
• 1 lemon wedge
• 3 tbsp sliced scallions for garnish

Details

Servings 4
Preparation time 40mins
Cooking time 60mins

Preparation

Step 1

FOR THE GRITS:
In a medium pot, combine 1/4 c water, the chick broth, milk, and salt and bring to a boil over medium heat. Slowly stir in the grits. Return to a boil, reduce the heat to the lowest setting, cover with a fitted lid, and simmer, stirring every 5 minutes or so to prevent the grits from sticking to the bottom, adding more water if necessary, until smooth like cream of wheat, 28 to 30 minutes. Stir in the butter and cheeses, remove the pan from the heat, and keep warm.

FOR THE SHRIMP:
Sprinkle the shrimp with the Old Bay. Heat lg saute pan over high heat. Add 1 tsp of the olive oil and the shrimp and cook until browned, about 1 minute. Flip the shrimp and cook 1 more minute or until opaque. Transfer the shrimp to a plate.

Reduce the heat to medium-low and add the remaining 1/2 tsp oil and the ham. cook until slightly browned. 3 to 4 minutes. Add the shallots and cook, stirring, until golden, 2 to 3 minutes. Add the drained tomatoes, chicken broth, bay leaf, and black pepper to taste. Increase the heat to medium and simmer until the sauce thickens and reduces slightly, 8 to 10 minutes. Remove the pan from the heat, add the shrimp and parsley, and finish with a squeeze of lemon juice. Stir well and discard the bay leaf.

Divide the grits among 4 serving plates and spoon the shrimp and sauce over the top of each. Sprinkle with the scallions and serve.