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Shrimp and Grits

shrimp and grits in a plate with wine
Serving Size: 4 to 6
  • 2 cups heavy cream
  • 2 cups strong chicken stock
  • 4 T. butter
  • 1 c. grits
Heat heavy cream and stock until boiling.  Add butter and grits and lower heat to a simmer.  Cook stirring frequently until the grits are done.  Stir in the shrimp mixture.
  • 4 T. butter
  • 4 ounces prosciutto, chopped
  • 1 large shallot, chopped
  • 1 lb. shrimp
In a medium fry pan, melt butter over medium-high heat.  Add the prosciutto and the shallots.  Cook until the prosciutto is crisp and add the shrimp.  Cook until the shrimp are just pink then stir into the grits and continue to cook another minute or two.