Shrimp and Grits (feeds 4)
20 each Shrimp – shells removed and deveined
10 each button mushrooms cut into thirds
½ red onion julienned
2 TBS butter
¼ cup white wine (optional)
Country Ham Gravy (see below)
Grits Recipe (see below)
In a large sautee pan add 1 TBS of butter and over medium heat sautee the mushrooms and onions until the onions turn translucent.
Add the shrimp and cook for one minute then add the white wine if using. Cook white wine until it is gone, if not using wine use water instead.
Add 2 cups of country ham gravy and heat through making sure the shrimp get cooked all the way.
Finish by adding the other tablespoon of butter.
In 4 separate bowls, portion the grits on the bottom of the bowl. Equally divide the shrimp and vegetables between the bowls. Add the country ham gravy to each and serve immediately.
1 each Leek - cut in half moons (white part only)
1 tsp garlic - minced
1 cup stone ground grits
1 quart chicken stock
to taste salt and pepper
Over medium heat in a pot, sweat the onions and garlic until translucent
Add the chicken stock and bring to a boil.
Once boiling, add the grits stirring continuously
Reduce the heat and simmer the grits uncovered while stirring often until the grits are cooked.