This recipe is from Chris Hastings, the executive chef at the Hot and Hot Fish Club in Birmingham, Ala.
stick butter, cut into tablespoons
tbsp minced shallots (about 2 medium)
tsp chopped fresh thyme
cup finely diced carrots
cup finely diced celery
cup finely diced onion
16 to 20
large shrimp, peeled and deveined
cup cider vinegar
cup seeded and finely diced plum tomatoes (about 2 medium)
tbsp + 1 tsp fresh lemon juice
tsp chopped fresh parsley
rounded tbsp julienned, thinly sliced country ham
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.