Carolina’s Shrimp and Grits

Carolina Shrip & Grits

  • 1 Tbsp butter
  • 1 oz sliced yellow onion
  • 1 oz thinly sliced prosciutto
  • 1 Tbsp white wine
  • 4 (16 to 20-count) shrimp
  • 1/2 cup whipping cream
  • 2 Tbps grated Parmesan cheese
  • 1 (2-ounce) grit cake
  • 1/8 tsp chopped fresh parsley

Melt the butter in a saute pan over high heat. Add the onion and prosciutto. Saute until light brown. Add the wine, stirring to deglaze the pan. Add the shrimp. Cook until the wine is reduced. Add the whipping cream and Parmesan cheese. Cook until thickened, stirring constantly and being careful not to overcook the shrimp. Spoon over the grit cake. Sprinkle with the parsley.

Note: TSeaboard to Sideboardo prepare Grit Cakes, cook grits using the package directions. Pour into a greased pan. Chill until firm.  Cut into desired shapes.

Yield:  1 serving

From: Seaboard to Sideboard

Gray: This turned out to be delicious, but it got off to a rocky start – totally my fault.  This  is a commercial recipe and was written to be made on a gas range.  I should have known better, but I got my pan too hot on our electric range and ended up burning some butter and onions…  luckily I had enough left that I hadn’t used so I just started over.  The end result was fantastic.  This comes together very quickly and is very tasty.  It is very rich, but well balanced.  We will definitely be making this again.

Katie: I first tried shrimp and grits quite a number of years ago at my sister’s house. I was hooked! Shrimp and grits can be made many ways, using different types and preparations of grits, with or without a sauce, and with different flavorings on the shrimp. This recipe was the best I have had yet! I had been wanting to make shrimp and grits at home ever since we were given some stone ground grits from a mill in North Carolina. We made grits for breakfast, but were unable to eat all that we prepared. What a perfect time to make our shrimp and grits recipe! This one in particular because the grit cake was made separately and in advance. The recipe didn’t say anything about heating the grit cake, but we thought it wouldn’t be good to have our nice warm shrimp and sauce on a cold grit cake, so we heated ours in a pan with a little butter before topping them. This recipe was a keeper!

This entry was posted in Main Dishes, Seafood, Weekly Recipes and tagged , , , , , , , . Bookmark the permalink.

1 Response to Carolina’s Shrimp and Grits

  1. hinsone says:

    Holy Cow that looks good!! I might be making a request next time I come visit.

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