Possibly the best meal ever!! Easily one of my favorites!

Shrimp Grits – possibly the best meal EVER!!  Felt like comfort food tonight, so whipped up some shrimp grits – probably my favorite meal.  This recipe is for 4-6 servings, so I cut it by about 1/3 for Lynne and I.  I used cream cheese instead of marscapone with the grits tonight – yes, grits again!  I am probably the only northerner around who considers grits a staple!

I have made this dish for my cooking classes many times, and I have NEVER had anyone NOT love it!  This recipe has been up on my website for a bit as well – because it is a real keeper!  I guarantee you will love this dish – or I will cook you dinner for a year….. lol, well you know what I mean…. It’s down home, southern good!

It is a simple meal to make, and is definitely company quality!  I mix the shrimp mixture in with the grits for every day use, but for company, I would top the grits with the shrimp mixture, and garnished with prosciutto and chives– it’s a much more sophisticated and visually appealing  presentation.

Here is the recipe – Bon Appetite!  Let me know how you like it!

Ingredients

Grits

• 4 1/4 cups chicken stock or canned low-salt chicken broth
• 3/4 cup whipping cream or half and half
• 1 cup shredded sharp cheddar cheese
• ½ cup marscapone or cream cheese (optional)
• 6 tablespoons (3/4 stick) butter
• 2 garlic clove, minced
• 1 cup corn grits* (such as Arrowhead Mills)

Shrimp

• 1/4 cup (1/2 stick) butter
• 1/3 cup finely chopped shallots
• 1 large garlic clove, minced
• 2 pounds uncooked large shrimp, peeled, cut in half into 1” pieces
• 1/2 cup dry white wine
• 1 14 1/2-ounce can diced tomatoes in juice, drained, juice reserved
• 4 ounces prosciutto, cut into thin strips (about 1 cup)
• 1/4 cup chopped fresh parsley
• 1/4 cup chopped fresh chives

Preparation

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. Whisk in cheese as grits thicken
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.
Serving option 1) Spoon corn grits into shallow bowls. Top each serving with shrimp-prosciutto-tomato mixture, dividing equally. Garnish with remaining prosciutto strips and chives, then serve immediately.
Serving option 2) Fold shrimp mixture into grits, and simmer till warmed
Serves 4 dinner servings, or 6 appetizer servings