Georgia White Shrimp and Grits

Shrimp and Grits with
Country Ham, Creamy Grits, Tomato Jam and Redeye Gravy

Serves 6

Shrimp and Redeye Gravy
30ea Large White Shrimp, Peeled, Deveined
1T Unsalted Butter
1T Garlic, Minced
1C Benton's or country ham Aged Ham, Sliced Paper Thin, Julienned
1C Strong Brewed Coffee
2T Cold Unsalted Butter, Cubed
1. Melt butter in a sauté pan. Add country ham, garlic and shrimp. Cook for two minutes. Remove shrimp to a paper towel-lined plate.
2. Deglaze pan with coffee. Bring to a boil, reduce heat and simmer to reduce.
3. Add shrimp back to pan. Cook until just done, two more minutes
4. Add cold butter, one cube at a time and whisk until incorporate and sauce is thickened. Reserve.

2C Stone-Ground Grits (NOT INSTANT GRITS)
4C Water
½ Quart Heavy Cream
Salt and Pepper to taste
1. Combine water, heavy cream and salt and pepper in saucepot. Bring to a boil. Slowly add grits, whisking to incorporate. Bring to a boil, stirring constantly. Reduce heat to a very low simmer and cover, stirring often until grits are fully cooked, about 35-40 minutes. Finish with butter if desired. Reserve.

Tomato Jam
1T Olive Oil
1 Garlic Clove, Minced
½ Vidalia Onion, Fine Dice
4ea Heirloom Tomatoes, Peeled, Seeded, Chopped or 1-28oz can San Marzano Tomatoes
1/2 C Cider Vinegar
1/4C Light Brown Sugar, Packed
Salt and Pepper to taste
1. Heat olive oil in medium saucepot. Add garlic and onion, sauté until translucent. Add tomatoes and toss to coat.
2. Add vinegar, sugar, salt and pepper. Simmer until liquid has evaporated, about an hour. Remove from heat and cool.
3. Transfer to airtight container and chill.
4. Jam may be stored in the refrigerator for up to 2 weeks.
To assemble:
Place mound of grits in center of plate or bowl. Spoon shrimp over. Pour gravy around grits and top with tomato jam.

Presented By: Donna Parang

Presented On: March 24


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