Creamy Shrimp and Grits

Yield: Makes about 8 servings

Ingredients

• 2  tablespoons  butter
• 2  garlic cloves, minced
• 1  tablespoon  chopped fresh thyme
• 1  cup  chicken broth
• 1  cup  heavy whipping cream
• 1  cup  water
• 1  cup  stone-ground yellow grits
• 1/4  teaspoon  salt
• 1/4  teaspoon  freshly ground black pepper
• 1  cup  butter, divided
• 1/4  cup  finely chopped celery
• 1/4  cup  finely chopped green bell pepper
• 1/4  cup  finely chopped shallots
• 1  teaspoon  chopped fresh thyme
• 2 3/4  pounds  large shrimp, peeled and deveined (about 64 shrimp)
• 8  ounces  verjuice or dry white wine*
• 1/2  cup  fresh lemon juice
• 1/2  cup  finely chopped tomato
• 1  tablespoon  chopped fresh parsley
• Garnishes: julienned prosciutto, crumbled cooked bacon, chopped fresh chives

Preparation

Melt 2 tablespoons butter in a large saucepan. Add garlic and 1 tablespoon thyme; sauté 1 minute. Add broth, whipping cream, and 1 cup water. Bring to a boil; whisk in grits. Reduce heat to low; cook 10 minutes or until done, stirring occasionally. Season with salt and pepper. Keep warm.

Melt 2 tablespoons butter in a large skillet. Add celery and next 3 ingredients; sauté 30 seconds. Add shrimp, and cook 7 minutes. Remove shrimp from skillet. Add verjuice, and cook 6 minutes over medium heat or until most liquid has evaporated, stirring to loosen browned bits.

Reduce heat to low; whisk in remaining butter, 1 tablespoon at a time. Stir in lemon juice, tomato, and parsley. Serve over grits. Garnish, if desired.

*Verjuice is an acidic, sour liquid made from grapes. It's used like lemon juice or wine to heighten flavor.