Serves 4

INGREDIENTS

Grits

2 cups cream

4 tablespoons butter

2 cups water

1 cup quick cooking grits

Salt and pepper, to taste

Shrimp

4 tablespoons butter

½ medium onion, diced fine

1 shallot, minced

2 cloves garlic, minced

2 tablespoons all purpose flour

½ lb tasso ham, cut into small dice

4 cups low-sodium beef stock

1 cup sliced shitake or button mushrooms

1 ½ lbs medium shrimp (31-40 per pound), peeled and deveined, if necessary

Salt and pepper to taste

Scallions – chopped for garnish

PREPARATION

To prepare the grits: In a heavy bottomed saucepan, combine the cream, butter and water and bring to a rolling boil. Slowly add the grits, whisking constantly to prevent lumps. Reduce the heat and simmer, stirring frequently, about 5 minutes until thickened. Season grits with salt and pepper. Set aside while preparing the shrimp.

To prepare the shrimp: Melt the butter in a large pan over medium-low heat. Add onions, shallot and garlic. Saute 6-8 minutes until soft and translucent, but not browned. Add flour and tasso ham and cook stirring constantly for about 3 minutes. Slowly stir in beef stock and bring to a boil. Reduce to a simmer and cook about 10 minutes, until the sauce is thickened and slightly reduced. Add mushrooms and shrimp, stirring occasionally, about 3 minutes just until the shrimp is cooked through. Season to taste with salt and pepper.

Serve: Divide the cooked grits among 4 serving plates and top with the shrimp mixture. Garnish with chopped scallions and serve immediately.

Source: RockyTopHospitalityGroup